The Sheraton Amsterdam Airport Hotel and Conference Center, with its 417 rooms, two restaurants, a bar, 24/7 room service, and 32 meeting rooms, faces the complex challenge of managing food production for a diverse group of guests. Pim Van Het Reve, the hotel’s food and beverage manager, knew that managing food waste was crucial for both the hotel’s financial health and its commitment to social responsibility. But his kitchen staff was skeptical about adopting a new food waste tracking system. That all changed when the hotel partnered...
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In today’s fast-paced culinary world, kitchens face constant pressure to be more efficient, profitable, and sustainable. But how can you achieve these goals without compromising on quality or creativity? Leanpath and Galley Solutions recently teamed up for a webinar to discuss five practical strategies that can help kitchens streamline operations, reduce waste, and increase their bottom line. The discussion featured two culinary experts: Chef Ben Murphy of Leanpath and Chef Nate Keller of Galley. Here’s a summary of their top tips for...
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Uniworld Boutique River Cruises has made a remarkable stride in its sustainability journey, announcing a significant 41% reduction in food waste across its fleet, achieved through its partnership with Leanpath. This impressive achievement in 2024 is equivalent to saving more than 185,417 meals, showcasing a strong commitment to environmental responsibility in the luxury river cruise sector.
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Haz clic aquí para leer este artículo en español. Spain has officially stepped up its fight against food waste with the recent passing of the Law on the Prevention of Food Loss and Waste. This landmark legislation signifies a growing global recognition of the environmental, economic, and social imperative to tackle the staggering amounts of edible food that end up in the bin. For foodservice companies operating in Spain, this new law brings significant implications – and opportunities.
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