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In Support of the Paris Agreement: LeanPath Signs "Business Backs Low-Carbon USA" Statement

By Steven Finn, Vice President of Food Waste Prevention.  //  July 28, 2017

In December of 2015, the U.S. joined nearly every other nation on Earth in approving the language underpinning the Paris Climate Accord – a landmark moment of global collaboration toward addressing the very real threats of climate change stemming from the build-up of greenhouse gas emissions in the atmosphere.

Yet earlier in June, President Trump announced that the U.S. would withdraw from the Accord, thereby joining Nicaragua and Syria as the world’s only non-supportive countries.

At LeanPath, we respectfully disagree with the President’s decision to exit the Accord.  Here’s why:

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5 Tips to Inspire Your Kitchen Staff to Track Food Waste

By Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst  //  June 23, 2017

 I often get asked, “Chef, how can I motivate my staff to track their food waste?” It’s a good question, and one that comes up often. My simple answer usually is “You can’t.” I am a firm believer that you can’t motivate, but you can inspire. Motivation vs. Inspiration is a well documented topic and one that often leads me back to heated debates I used to get into when I served as the Dean of Culinary.

 

Culinary leaders and chefs often fail to understand a simple fact of human nature: people are intrinsically motivated beings. My students enrolling into culinary school were ALREADY motivated. When I was a working chef, I realized my kitchen staff would come to work for two reasons: to earn money to support themselves and their family and to make a difference in the lives of who they cook for. Motivating others is an outside-in approach to leadership that is not sustainable over time because people don’t need motivation. They need inspiration. Inspiring people is an inside-out approach to leadership that is entirely self-sustaining, as people strive to reach their fullest potential, whether in be in their personal lives, or their workplace.

 

My move to LeanPath was one of inspiration as I saw the work that LeanPath was doing to reduce food waste. One of our core values is - We are passionate about solving food waste - and it reads:

 

“Food is a precious resource. We are here to make a lasting impact in our world. Reduction helps ensure food is available to hungry people, natural resources aren’t wasted, and we’re combating the critical issue of climate change.”

For me, this is inspirational. It’s visionary. It’s the “Why” we are doing what we do. It aligns with an end goal. Motivation, although useful, is also short sighted it looks for the feel-good moment to keep going.

 So back to the original question, “how can I motivate my staff to track their food waste?” The answer is, you can’t, but you can INSPIRE them, and here are 5 ways to do that: 

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Aramark Announces 50% Food Waste Reduction Target, Utilizing LeanPath Technology at 500 Largest Locations

By Janet Haugan, Director of Marketing  //  June 19, 2017

 

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IKEA Aims to Cut Food Waste By 50% With New Food is Precious Initiative

By Janet Haugan, Director of Marketing  //  June 19, 2017

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5 Tips: How to Fund Upfront Investment in Food Waste Prevention

By Andrew Shakman, Co-Founder & CEO  //  May 31, 2017

Food waste reduction starts with prevention—preventing the food waste from happening in the first place is the clear optimal solution from a social, environmental and economic standpoint. And the first step in prevention is measurement—understanding exactly how much food is being wasted and why, so you know where you’re starting from, can identify opportunities for improvement, and can easily track progress over time.

In the ReFED Report, A Roadmap to Reduce U.S. Food Waste By 20 Percent, waste tracking and analytics is listed as one of the most effective solutions for food waste prevention by waste diversion potential. For foodservice institutions and restaurants, there is a very compelling reason to act, as we know that “what gets measured, gets managed.” And automated platforms, such as LeanPath, make it easy to track waste, collect detailed data and photos, and take action on your biggest opportunities for prevention.

Food waste prevention efforts have a proven and strong ROI—as much as 10x or more—over a relatively short period of 6-12 months. However, a common challenge many organizations face is how to fund the effort to start, since an upfront investment of time and resources is required to achieve the positive bottom-line impact.

Here we offer 5 tips to spark some creative thinking for your upfront program investment.


For organizations of all sizes:

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