Food Waste Focus

(This article recently appeared in the July 6, 2010 On-line Issue of Food Management magazine)
This Practice Can be Part of a Recycling Program, But Many Restrictions Apply.

According to the FDA, kitchen waste may be fed to livestock, but there are regulations and restrictions that apply, and a food service establishment that wants to do this [...]

Not everyone uses the same words when they talk about food waste.
Some refer to “waste” while others say “food residuals” “food surplus” “food scraps” or “organic waste.” The word choice often varies based on the relationship of the speaker to the food: for example, one chef might see overproduction and call it “food waste” while [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days.
This link will take you to the presentation for “ABC’s of Food Waste Management: Reduction and [...]

Once managers and staff members begin a waste tracking/prevention program, we often see a spike in “expired” products – items which have exceeded acceptable time limits.  The reason is that these teams are doing a great job at safely saving leftovers but they need to identify enough good opportunities to utilize the leftovers before they [...]

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.  [...]

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 [...]

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 [...]

Reducing foodwaste is serious business.  Tracking and reducing food waste at the source not only saves you money, but saves the environment – both ‘downstream’ (landfills, compost charges, etc.) and ‘upstream’ (fertilizers, transportation carbon, etc.)  Identifying which foods are overproduced can even help you donate to a local food recovery organization on a regular basis.  [...]

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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:
 Avoiding Pastry Waste:

Who’s placing the order? Put ordering in the hands of the front-line manager or Chef. Some facilities put the ordering in the hands of purchasing [...]

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 [...]