Canada has a $31 billion food waste problem, according to recent research. When you add in resources, energy, water and land, it tops $100 billion in waste that builds even more of an impetus to act. Chartwells, a sector of Compass Group, feeds over 1 million Canadian students each day, and hosted the Stop Food Waste Day campaign on campuses across the country today to ensure their guests and associates know how they can help put a dent in this $100 billion problem.
New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs.
LeanPath contributed anonymized data on hotel food waste for the study. LeanPath CEO Andrew Shakman and VP of Food Waste Prevention Steve Finn served on the review committee for the report.
ReFED, the U.S.-based nonprofit working to reduce the nation’s food waste, just released two new Food Waste Action Guides to help restaurants and foodservice providers develop waste reduction plans.
The University of Illinois Urbana-Champaign installed LeanPath scales in its eight dining halls and catering facility in 2013. Even though it was five years ago, Assistant Director of Dining Thurman Etchison still remembers the surprise of those first few weeks.
“The thing that shocked me the most was the dramatic decrease in food waste we saw from the start,” he says. “Over a month’s time, we dropped probably six to seven thousand pounds a week.”
Central Indiana-based Reid Health is an independent, non-profit hospital with a broad and unique foodservice operation. The 207-bed hospital’s central kitchen doesn’t just feed patients and supply it’s cafe -- about 3,600 meals a day -- it also services a local Meals on Wheels, provides meals for the county Head Start program, and feeds children at a local residential facility. On top of that? Internal and external catering.