Food Waste Focus

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked our president Andrew Shakman to look forward to 2010 and think about new trends and ways waste management might evolve.   We are posting excerpts from the article on this blog for the next five Wednesdays.
Here is excerpt 3 of 5 from [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Pizza is one of the items that’s a great seller but can also be an expensive waste item if not monitored.

Pizza Tips:

Individual Pizzas vs. Large Pizzas-Instead of [...]

Profile: Jennifer Bargisen,
Executive Chef – Banquets, MGM Grand Conference Center
Las Vegas, NV
Chef Jennifer Bargisen has been with the MGM Grand for the past four years and has 17 years experience working in the US and internationally. She has dedicated the past eight years primarily to large volume and 5-diamond operations. Chef Jennifer is actively [...]

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked our president Andrew Shakman to look forward to 2010 and think about new trends and ways waste management might evolve.   We are posting excerpts from the article on this blog for the next five Wednesdays.
Here is excerpt 2 of 5 from [...]

What is “Food Rescue”?
Food Rescue: the practice of safely retrieving edible food that would otherwise go to waste and distributing it to those in need.
Why is this important? 90% of low-income households with at least one child under the age of 12 use food pantries and soup kitchens and also participate in the School [...]

How to Reduce Catering Food Waste – Part 3 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, [...]

How to Reduce Catering Food Waste – Part 2 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, [...]

How to Reduce Catering Food Waste – Part 1 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, [...]

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked our president Andrew Shakman to look forward to 2010 and think about new trends and ways waste management might evolve.   We are posting excerpts from the article on this blog for the next five Wednesdays.
Here is excerpt 1 of 5 from [...]

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked me to look forward to 2010 and think about new trends and ways waste management might evolve.Â
My response to the question was published in the December issue of his magazine.  You can read the full article here:
“Redefining Foodservice Waste Management:  What’s [...]