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How Boston College Cut Over $400k in Food Waste Over Three Years

By Steven Finn, Vice President of Food Waste Prevention.  //  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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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 Report Shows Ways to Help Solve North America's Food Loss and Waste Problem

By LeanPath  //  April 2, 2018

The Commission for Environmental Cooperation (CEC) recently released a comprehensive report on the state of food loss and waste in Canada, Mexico and the United States developed through the CEC’s North American Initiative on Food Waste Reduction and Recovery. Characterization and Management of Food Loss and Waste in North America documents adverse socio-economic and environmental impacts of food loss and waste, and actions that the industrial, commercial, institutional, government and nongovernmental sectors can implement to mitigate these impacts.

LeanPath CEO Andrew Shakman is proud to be a supporting author to the report.

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15 Food Waste Questions to Ask Your Kitchen Right Now

By Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst  //  March 27, 2018



LeanPath works in a lot of kitchens. Over 1,200 in more than 20 countries. Our tracking and analytics help these teams understand where their food waste is coming from and why it’s happening. Once they understand that, I work with a lot of them to then figure out strategies to start preventing the waste from happening.

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U.S. Increases Focus on Food Waste Regulations. 80 Bills Introduced Last Year Alone.

By Steve Finn, VP of Food Waste Prevention & Sam Smith, Director of Marketing  //  March 16, 2018

Eighty state-level, food-waste related bills were introduced in the United States last year, according to research by Harvard’s Food Law and Policy Clinic. While tracking is spotty prior to 2017, the clinic believes this represents a strong uptick.

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