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How Is the World Doing Toward Halving Food Loss and Waste?

Posted by Leanpath on September 25, 2018

More large companies are measuring food waste, a major development in reaching the UN's goal to halve food waste by 2030, a new report illustrates.

Three years ago, the United Nation’s outlined its Sustainable Development Goals (SDGs), which includes Target 12.3’s call to halve food waste and reduce food loss by 2030. We now have an update on progress.

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Topics: Food Waste Prevention Newsletter, Food Waste News, Latest News

How Arizona State University cut pre- AND post-consumer food waste

Posted by Leanpath on September 20, 2018

The five dining halls on Arizona State University’s Tempe campus turn out close to 12,000 meals per day. They had tracked food waste manually before adopting LeanPath in February 2017. ASU is also using LeanPath's post-consumer waste tracker, Spark.

"LeanPath is a lot easier than manual tracking. Easier than we anticipated,” says Aramark foodservice director Kirby Lannom. “I thought it would be difficult to get employees to buy in and use it, but it didn’t take any time.”

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, Food Waste News, Latest News

LeanPath Wins Global Game Changers Award

Posted by Leanpath on September 14, 2018

 

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, Food Waste News, Latest News, Press Releases, LeanPath Awards

How Novotel Brisbane cut food waste 66%

Posted by Sam Smith, Director of Marketing on September 6, 2018

Novotel Brisbane is a 296-room hotel located in the city’s business district. Executive Chef Sean Collins has focused his food waste tracking at the breakfast buffet, which serves 150-400 guests daily. The savings he's realized have been reinvested in the kitchen, leading to better product and steady menu pricing. “The whole exercise has bolstered our competitive edge. Not having to increase our prices to compensate for cost of goods: that’s given us a head start above our competitors.”

Collins has lead his team to a 66 percent reduction in waste value and 62 percent cut in waste weight.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, Food Waste News, Latest News

How College of Charleston prevents food waste with LeanPath

Posted by Leanpath on August 30, 2018

 

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Topics: Food Waste Prevention Newsletter, Food Waste News, Latest News