Food Waste Focus

Which foodservice waste items qualify as “compostable?”
The answer depends on who will handle the composting – keep in mind that many commercial composters handle yard waste but cannot or will not accept food. Those that do handle food waste will usually accept all food waste (pre-consumer and post-consumer) as well as plant-based compostable disposables [...]

Love Food but Hate Waste?
Here at LeanPath, we talk about Food Waste Reduction on a regular basis.  Reducing food waste through tracking, goal setting and monitoring.  We give hints and tips about best practices from the many hospitals, colleges and corporate clients we deal with on a regular basis.  We love to hear when other [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 3 of 5 from [...]

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 2 of 5 from [...]

How to Reduce Catering Food Waste – Part 3 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, [...]

How to Reduce Catering Food Waste – Part 2 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, [...]