Leanpath and our foodservice partners prevented a massive amount of food waste in 2023: over 17 million pounds of food kept out of the bin. See how that translates into other environmental and social benefits to people and the planet...
Topics: Food Waste News
Leanpath CEO shares food waste insights on USAID's Kitchen Sink podcast
Posted by Leanpath on January 3, 2024
Leanpath CEO and Co-Founder Andrew Shakman joined USAID's food loss and waste podcast Kitchen Sink to share some perspectives on the importance of food waste prevention, the critical role of measurement in the prevention process, and how kitchen culture changes with a focus on food waste.
"If we want to have true system level impact, we need to do it at the prevention level," Andrew explains. "We're not going to compost our way out of a food waste problem that is immense and not stopping."
Topics: Food Waste News
US releases Draft National Food Waste Strategy at COP28
Posted by Steve Finn, VP of Sustainability & Public Affairs on January 3, 2024
Closing out a year with increasing focus on the importance of food waste reduction, the U.S. released its Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics in early December.
Release of the Draft National Strategy is significant, and in fact long overdue, as the U.S. committed to halving food loss and waste reduction in support of Target 12.3 of the Sustainable Development Goals (SDGs) back in 2015 – and a united, measurement-focused strategy is needed to get the U.S. on the proper pathway with urgency.
Topics: Food Waste News
Sheraton Amsterdam adds to its sustainability efforts with the launch of Leanpath
Posted by Sam Smith, Director of Marketing on November 6, 2023
Sheraton Amsterdam Airport Hotel and Conference Center has partnered with technology provider Leanpath in a new effort to reduce its food waste by 50 percent.
The hotel’s food waste reduction goal aligns with parent-company Marriott International’s corporate-wide goal of cutting food waste in half by 2025.
Topics: Case Study
Ideas for repurposing broccoli trim and overproduction
Posted by Ben Murphy, Food Waste Prevention Chef on November 6, 2023
This post is part of a Leanpath culinary blog series looking at ideas for repurposing commonly overproduced menu items.
We encounter quite a lot of broccoli in foodservice operations’ waste data. Whether it be trim waste–i.e throwing away edible stalks–or overproduced cooked broccoli that is discarded, there are various innovative things kitchen teams can do to keep broccoli out of the bin and ensure its purchase value is retained.
Broccoli has several qualities that make it the ideal ingredient to repurpose. Its sustenance and good value relative to its weight make it the perfect yield increasing ingredient to add to dishes. Broccoli’s low calorie and high nutrition and vibrant color also make it a repurposing super food which is also quick to cook, further enhancing its repurposing potential.
Topics: Tips & Tricks, Overproduction Tips, Food Waste Strategies