Food Waste Focus

How important is Food Donation?  Looking at the EPA Food Waste Hierarchy we see that the best way to eliminate food waste is to reduce it at the source.  Source reduction is the easiest, best and least expensive way to reduce your waste footprint.  The next best thing is food donation – feeding hungry people.  [...]

We recently ran across an article in Healthcare Design magazine titled: “Where does your facility fall on the greening spectrum?”
Although this article focused on healthcare (regulated medical waste, preferred purchasing, etc.), they spoke about a Practice Greenhealth study and their efforts to break ‘greening’ down into specific categories.  By doing this it helps the operations [...]

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 [...]

Hello everyone:

We are passionate about food waste reduction!  We like to share our experiences, hints and tips with all of you.  Hopefully you can use these tools to reduce food waste in your operation.  We would like to share a new tool with you.  It’s a calculator that can help you learn about the different [...]

Volume 4 of the Food Waste Flyer newsletter was released recently.  It provides a profile of waste reduction and tracking efforts by Chef Ralph Geslao at Lankenau Hospital near Philadelphia, along with a discussion of calculating ROI from food waste management and tips for avoiding waste around the holidays.   Read Volume 4 and subscribe to future  issues. �
The Food [...]

Hi folks – here’s a little industry ‘inside scoop‘ for you…
I just received an e-mail from our favorite contact at the US Environmental Protection Agency (EPA).  She told me that they are almost finished with the newest version of the Food Waste Calculator.  It should be done later this month (August) and ready for posting [...]

I just learned of a new book that will be published soon by Tristram Stuart titled “Uncovering the Global Food Scandal.”   You can read a review from the UK or wait for publication in the US in October, 2009.  Here is the publisher’s description:
The true cost of what the global food industry throws away. The world thinks [...]

Hey everyone:
These are two great articles from “Food Management” magazine, April 2009.  Andrew recently blogged about these, but here are the links to the full articles.
Green Space: Scaling Back Overproduction: http://food-management.com/segments/healthcare/scaling-back-overproduction-0409/
Strategic Thinking: Always Evaluate the Cost of Doing Nothing:  http://food-management.com/business_topics/equipment/always-evaluate-cost-0409/

Food Management Magazine recently profiled Swedish Medical Center’s efforts to reduce food waste through continuous waste tracking.  Using systems from LeanPath,  Swedish has been tracking waste data for approximately one year at its largest location, First Hill.  Their stellar results caught the attention of the editors at Food Management and Swedish has now expanded the program [...]

Putting Surplus Food to Good Use – A How-To Guide for Food Service Providers.
This link takes you to the EPA website where you can download this informational 2-page document. The document has over ten separate links for additional resources on reducing food waste.
http://www.epa.gov/osw/conserve/materials/organics/pubs/food-guide.pdf

There are many ways food service providers can improve the environment and provide [...]