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Sam Smith, Director of Marketing

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Report: Food “system” needs to be managed as a system if we want to see change

By Sam Smith, Director of Marketing  //  July 2, 2018


Everybody talks about a “global food system,” but one of the biggest problems with that system is that it has never been managed as a system. We measure the success of a crop based on production per acre and we measure the cost of a tomato based on the price we pay at the grocery store. But what about all the other costs wrapped up in agriculture: the impact on biodiversity, the negative results of pesticide use, the treatment of workers, the impact of food waste.

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New Research: Foodservice Contractors Save $6 for Every $1 Invested in Reducing Food Waste

By Sam Smith, Director of Marketing  //  June 25, 2018



New research on behalf of the U.N.’s Champions 12.3 finds there is a strong business case for foodservice operators serving hospitals, schools, sports arenas and other facilities to reduce food waste.
The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs. (“Catering” here refers to “contract catering” or “foodservice contract management.”)

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Chartwells Hosts Stop Food Waste Day

By Sam Smith, Director of Marketing  //  April 13, 2018

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.

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New Research Finds Hotels Saved $7 for Every $1 Invested in Reducing Food Waste

By Sam Smith, Director of Marketing  //  April 4, 2018

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.

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New Food Waste Action Guides Reinforce Importance of Prevention and Value Of Waste Tracking

By Sam Smith, Director of Marketing  //  February 6, 2018

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.

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