Food Waste Focus

Reducing foodwaste is serious business.  Tracking and reducing food waste at the source not only saves you money, but saves the environment – both ‘downstream’ (landfills, compost charges, etc.) and ‘upstream’ (fertilizers, transportation carbon, etc.)  Identifying which foods are overproduced can even help you donate to a local food recovery organization on a regular basis.  [...]

        LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you:  Avoiding Pastry Waste: Who’s placing the order? Put ordering in the hands of the front-line manager or Chef. Some facilities put the [...]

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 [...]

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 [...]

Long ago, many restaurants and foodservice operations collected food in “pig buckets” and sent it to nearby swine farms to feed the animals. However, the Swine Health Protection Act (SHPA) was passed by Congress in 1980.  The act regulates any food waste containing meat that is served to swine: In accordance with the SHPA and Federal [...]

We ran across this excellent post recently and thought you might like to see this.  A Boston area poultry farm has started thinking outside of the box (or coop)… Silverbrook Farms: Your Waste is our Treasure! Food waste (excluding poultry products) can be used to feed our hens – providing eggs, meat and fertilizer!   It’s [...]

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/

Putting Surplus Food to Good Use – A How-To Guide for Food Service Providers. This link takes you to the EPA website where you can download this informational 2-page document. The document has over ten separate links for additional resources on reducing food waste. http://www.epa.gov/osw/conserve/materials/organics/pubs/food-guide.pdf There are many ways food service providers can improve the [...]

We just read this in another e-newsletter and thought it would be interesting for everyone to see the sheer volume of waste we generate… “Beware of little expenses; a small leak will sink a great ship,” said Benjamin Franklin Our wasteful habits wouldn’t matter much if there were just a few of us—a Neanderthal hunting [...]

We stumbled across this great website.  It is called “Earth 911“.  http://earth911.com/ This very comprehensive website can tell you where to recycle just about anything. They have tabs for everything from household glass to automotive,  construction, electronics and paint.  Some of the recycling centers are your standard city recycling center, but several others are listed [...]