Food Waste Focus

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 [...]

Whats more likely to attract positive attention when outsiders tour through a kitchen: a compost bin filled with todays leftovers or an empty speed rack in a walk-in? In most all cases the compost bin steals the show. But the empty shelf actually has a much bigger story to tell.
In fact, food waste prevention ranks [...]

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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

When tracking food waste, it’s invaluable to compare recent weeks against each other. Using a tool we call a Comparison Report you can highlight week to week changes and identify specific areas that are getting better as well as those that have gotten worse.
With ValuWaste Advantage 4, operators now have the ability to create Comparison [...]

Food Waste Tracking Software Introduced for Restaurants & Foodservice Operations of All Sizes
LeanPath, Inc. Announces Software Solution for Daily Tracking of Food Waste
Portland, Ore. -
LeanPath® proudly announces the introduction of WasteLOGGER, a software solution for food waste tracking that helps any restaurant, hotel, caterer, or foodservice operation prevent, minimize and avoid pre-consumer food waste (which [...]

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 do you know that you’re focusing on the right waste management priorities? Want to be greener and wondering how to get there? Can’t afford to lose any time and need the biggest win for limited dollars?
To answer these questions, you don’t need to start from scratch. Operators should check out a new class of [...]

Micah Cavolo is the Executive Chef with Bon Appétit Management Company @ Intel Jones Farm Campus in Hillsboro, Oregon.
Background
Micah has been with Bon Appetit for the past 15 years and at Intel for the past six. He has a long history in corporate foodservice and has been in the culinary industry for 20 plus years. [...]

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.  [...]