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Steven Finn, Vice President of Food Waste Prevention.

Recent Posts

How Boston College Cut Food Waste by 60 percent in Three Years

Posted by Steven Finn, Vice President of Food Waste Prevention. on April 9, 2018

 

LeanPath had the pleasure of discussing food waste reduction at MassRecycle’s recent Recycling and Organics conference with a specific focus on source reduction at food service organizations.

We partnered with Sean Canny, Boston College Dining Services’ Assistant General Manager, who described BC Dining’s learning journey regarding food waste prevention since partnering with LeanPath in 2014.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Food Waste Prevention Meets Recovery in DC

Posted by Steven Finn, Vice President of Food Waste Prevention. on February 27, 2018

We believe in a big-tent philosophy when it comes to dealing with food waste. There’s room for everybody who has a good idea. We are focused on prevention (aka source reduction). That is, preventing food waste from happening to begin with so kitchens avoid the financial cost of buying food they’ll just throw away, and in turn avoid contributing to the environmental impact of wasted food (CO2 emissions, wasted water, poor land use, etc).

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Food Waste: Words Matter

Posted by Steven Finn, Vice President of Food Waste Prevention. on January 18, 2018

At LeanPath, we often say that food waste matters – after all, our mission is to end avoidable food waste. So we believe it, and we act accordingly.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Identifying Gaps, Leveraging Data

Posted by Steven Finn, Vice President of Food Waste Prevention. on November 30, 2017

We were pleased to contribute to November’s conference on food waste and food security in Arlington, Virginia, led by FFAR, the Foundation for Food and Agriculture Research.  The session, entitled Food Waste to Food Security and Beyond: Identifying Research Gaps Across the Food System, pulled together a broad swath of thought leaders from government, NGOs, academia and business to focus on challenges, innovations, and advances in reducing food waste.  FFAR has a specific interest in exploring high impact research opportunities related to inefficiencies in food production, food waste prevention and reduction methods, food waste measurement and reporting methodologies, and alternative uses for food waste (better stated, excess food resources with value).  FFAR’s goal – achieving actionable outcomes through its research – is attractive.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

LeanPath Recognized for Support of UN Target 12.3

Posted by Steven Finn, Vice President of Food Waste Prevention. on October 27, 2017

LeanPath has been recognized by the World Resources Institute (WRI) as one of its “Friends of Champions,” a group of purpose-driven organizations working to halve global food waste by 2030.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen