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Andrew Shakman, President & CEO

Recent Posts

How Colleges are Preventing Food Waste Today

By Andrew Shakman, President & CEO  //  August 10, 2018

Based on LeanPath data, colleges and universities generate between 4-10 percent pre-consumer food waste (by value, as a percentage of food purchases). Post-consumer food waste--or plate waste--is often equivalent to the pre-consumer waste, suggesting between 8-15 percent total food waste.

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Food Efficiency: Inspiring Sustainable Change in Commercial Kitchens

By Andrew Shakman, President & CEO  //  April 22, 2015

We all know employees are critical to our success, influencing perceptions of our brand, controlling the quality of our food and defining the overall guest experience.  But often operators struggle with staff engagement, finding it difficult to get people to tune in. This isn’t just unfortunate, it’s dangerous.

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5 Food Waste Myths to Debunk—Now!

By Andrew Shakman, President & CEO  //  March 12, 2015

Food waste: for some kitchens, it’s considered a four-letter word. It’s a topic that people avoid talking about, even if it means ignoring an elephant in the room. For other operations, food waste represents an opportunity for them to do better, save money and help the environment.

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A Closer Look at 2015 Food Waste Trends

By Andrew Shakman, President & CEO  //  February 13, 2015

We’ve shared with our readers that “food waste management” is one of the top 10 culinary trends for 2015 according to the National Restaurant Association (NRA) report, but as a category this is a pretty broad topic. So what do we expect to see people doing differently in 2015 as it relates to food waste management? In this month's focus article, I delve deeper into four specific trends that we are already seeing emerge across the industry, and which I believe will gain steam throughout the year.

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What’s Your Food Waste Reduction Goal for 2015?

By Andrew Shakman, President & CEO  //  January 14, 2015

For many of us, January is a time for New Year’s resolutions, both personally and professionally. After a few weeks in holiday mode, we all return to the office mentally recharged and ready to tackle the year ahead. It’s the perfect time to review your priorities and goals for the year.

So I challenge our readers: have you created a food waste reduction goal for 2015? If so, what is the specific target you want to reach?

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