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 [...]

Jill Scott is the Assistant Director of Food Services at Ohio Health’s Riverside Methodist Hospital in Columbus, Ohio where she has served for four years. She previously was with Ohio State University in the Hospitality Management Program and in Campus Dining Services.
Initial Expectations
The team at Riverside has been using the LeanPath system since June 2009. [...]

Have you read this great article yet?  It was in the June 2010 issue of Food Mangement.  It takes a good look at composting: how is compost created, what are the space requiremnts and is it realistic at your facility.
Check it out: http://food-management.com/business_topics/management/composting-solutions-garbage-gold-0610/

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LeanPath just received a very nice write up from Christina Williams at Sustainable Business Oregon.  The article talks about the new product from LeanPath, called WasteLOGGER.
http://sustainablebusinessoregon.com/articles/2010/06/leanpath_launches_food_waste_tracking_software.html

International Compost Awareness Week (ICAW) takes place this year from May 2-8, 2010, with the theme “Compost!…Recycling For a Greener Tomorrow”.
Originally established in 1995, Compost Awareness Week serves the important role of bringing the Compost! message to the attention of the public, business and other groups. Communities, government agencies as well as members of the composting [...]

Helene York from Bon Appetit penned an excellent essay for the Atlantic Monthly’s online publication titled “Waste Not, Warm Not: Cutting Dining Hall Scraps.”
It’s an excellent summary of the challenges facing volume foodservice operators.   We developed these additional thoughts in response to Helene’s article:
As Helene’s comments suggest, food waste from volume kitchens is an often [...]

Have you heard the term Zero Waste? If you answered “yes”, you’re not alone. Many foodservice managers and chefs have been learning about Zero Waste initiatives recently and looking specifically at the feasibility of zero food waste. Operators tend to have one of two reactions:
* That’s an impossible goal, we can’t run out of food! [...]

We try to use every available hint and tip to reduce food waste.  You never know what someone might need or use.  But sometimes… they get a little crazy.  Check this out:
If you are planning a romantic meal for a loved one on St Valentine’s Day you may get some inspiration from some food waste [...]

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 [...]

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 [...]