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.”)
New research shows that Americans care deeply about sustainability but are facing an overwhelming feeling of helplessness in the face of such a large issue. The upshot: people are depending on corporations to drive sustainability, and rewarding companies that do with loyalty.
A key to preventing food waste is preserving good food for as long as necessary, and freezing is obviously a great way to do this. Although freezing is fast and efficient, there are a few tips and tricks to ensure frozen food maintains its texture, taste, color and quality.
We’ve just wrapped up an exciting week in Milano, Italy, where we were fully engaged in one of the most exciting – and important – sustainability conferences, Seeds and Chips.
Seeds and Chips is aptly named – a huge gathering where agriculture meets technology and innovation. It is the leading food innovation summit in the world housed in a building (Milano Congresi, or MICO) designed to inspire creative ideas. If you are into the topic of feeding the world, Seeds and Chips is for you.
I couldn’t be happier to make this announcement: LeanPath has hired the world’s SECOND fulltime Food Waste Fighting Chef, Sam Evangelista. Yours truly was the first, something I’ll always be proud of. And trust me, with the size of the food waste problem, there’s room for two!