Food Waste Focus

When an operator starts monitoring food waste on the different stations, they often find that the salad bar has more waste than expected.
Two good questions to ask are: What is the least popular item on your salad bar?  What’s the most popular?
Least Popular: What doesn’t sell?  Why?  The change of seasons is often the catalyst.  [...]

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.  Eggs are an item we often see high on our clients initial reports. Eggs are an item often mass produced in the morning and if focused on by the [...]

Is there really an i-phone App for Food Waste? Yes- it’s true!
The folks at Waste Aware Scotland have created an i-phone app that helps the home consumer learn how to reduce food waste.
“The app provides consumers with easy to use interactive tools such as a portion size planner; recipe finder for leftover ingredients; weekly [...]

While the following trends are not fully here today, they’re on the horizon:

Customers Demand More Information. Customers have been clamoring to understand their food better in recent years: Where did it come from? Who grew it? Is it safe? These customers expect transparency around food. This attitude will expand beyond food sourcing into the waste [...]

Just to recap – Reducing food waste at the source is the first and best thing you can do.  It’s easiest, free and doesn’t take a lot of time.
But what do you do with food that can’t be reduced any farther?  Well, in order from best to least desirable, first feed people (donate to a [...]

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 have posted excerpts from the article on this blog over the past five Wednesdays.
Here is excerpt 5 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.  Premium Coffee is an item that is often targeted due to it’s expense, both in product cost and upstream costs as well.

Coffee Tips:

Monitor How and When coffee is produced–Have Cafe [...]

New York City – the Big Apple…wasting apples?  Is this true?  No.  But it’s an excellent video demonstrating the huge amount of food waste generated.  Check it out:  http://www.youtube.com/watch?v=2V5fKX_U3qY&feature=player_embedded
Sometimes it takes an example like this to help everyone get a grasp on the true volume of food waste.  A single item, filling up a familiar [...]

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 4 of 5 from [...]

Foodservice operators are looking for ways to avoid landfilling disposable items such as drinking cups, plates, and to-go containers.
The best solution is to reuse service ware – convert from disposables to durables.  But this is not be possible in many scenarios.
The alternative is to buy environmentally preferable disposables, but this can be tricky.  Is paper [...]