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By Andrew Shakman, on January 27th, 2011
The Iowa Health System, which cares for 2.5 million patients each year, has been working to prevent and minimize food waste at healthcare sites across the state of Iowa. They started over three years ago, in 2008, and have grown the effort to six hospitals spanning the state. How has Iowa Health tackled source reduction [...]
By Andrew Shakman, on September 9th, 2010
The Oregon Department of Environmental Quality and the City of Hillsboro, Oregon recently released a joint case study on waste prevention. Titled “Food Waste Prevention Case Study: Intel Corporation’s Cafes“, the study reports on Bon Appetit Management Company’s use of LeanPath food waste tracking tools to prevent and minimize food waste at two Intel Cafes [...]
By Jennifer Hancox, on April 29th, 2010
How important is Food Donation? Looking at the EPA Food Waste Hierarchy we see that the best way to eliminate food waste is to reduce it at the source. Source reduction is the easiest, best and least expensive way to reduce your waste footprint. The next best thing is food donation – feeding hungry people. [...]
By Jennifer Hancox, on February 25th, 2010
We recently ran across an article in Healthcare Design magazine titled: “Where does your facility fall on the greening spectrum?” Although this article focused on healthcare (regulated medical waste, preferred purchasing, etc.), they spoke about a Practice Greenhealth study and their efforts to break ‘greening’ down into specific categories. By doing this it helps the [...]
By Jennifer Hancox, on December 28th, 2009
Profile: Jennifer Bargisen, Executive Chef – Banquets, MGM Grand Conference Center Las Vegas, NV Chef Jennifer Bargisen has been with the MGM Grand for the past four years and has 17 years experience working in the US and internationally. She has dedicated the past eight years primarily to large volume and 5-diamond operations. Chef Jennifer [...]
By Jennifer Hancox, on October 8th, 2009
Hello everyone: We are passionate about food waste reduction! We like to share our experiences, hints and tips with all of you. Hopefully you can use these tools to reduce food waste in your operation. We would like to share a new tool with you. It’s a calculator that can help you learn about the [...]
By Andrew Shakman, on September 21st, 2009
Volume 4 of the Food Waste Flyer newsletter was released recently. It provides a profile of waste reduction and tracking efforts by Chef Ralph Geslao at Lankenau Hospital near Philadelphia, along with a discussion of calculating ROI from food waste management and tips for avoiding waste around the holidays. Read Volume 4 and subscribe to future issues. The [...]
By Jennifer Hancox, on August 11th, 2009
Hi folks – here’s a little industry ‘inside scoop‘ for you… I just received an e-mail from our favorite contact at the US Environmental Protection Agency (EPA). She told me that they are almost finished with the newest version of the Food Waste Calculator. It should be done later this month (August) and ready for [...]
By Andrew Shakman, on July 20th, 2009
I just learned of a new book that will be published soon by Tristram Stuart titled “Uncovering the Global Food Scandal.” You can read a review from the UK or wait for publication in the US in October, 2009. Here is the publisher’s description: The true cost of what the global food industry throws away. The world [...]
By Jennifer Hancox, on June 19th, 2009
Hey everyone: These are two great articles from “Food Management” magazine, April 2009. Andrew recently blogged about these, but here are the links to the full articles. Green Space: Scaling Back Overproduction: http://food-management.com/segments/healthcare/scaling-back-overproduction-0409/ Strategic Thinking: Always Evaluate the Cost of Doing Nothing: http://food-management.com/business_topics/equipment/always-evaluate-cost-0409/
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Sponsored by LeanPath LeanPath, Inc. provides food waste tracking systems to the foodservice industry. Visit www.leanpath.com to learn more.
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