Food Waste Focus

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked our president Andrew Shakman to look forward to 2010 and think about new trends and ways waste management might evolve.   We are posting excerpts from the article on this blog for the next five Wednesdays. Here is excerpt 2 of 5 [...]

How to Reduce Catering Food Waste – Part 3 of 3 Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off [...]

How to Reduce Catering Food Waste – Part 2 of 3 Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off [...]

How to Reduce Catering Food Waste – Part 1 of 3 Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off [...]

A few months ago Joe Carbonara, the editor of Foodservice Equipment and Supplies Magazine, asked our president Andrew Shakman to look forward to 2010 and think about new trends and ways waste management might evolve.   We are posting excerpts from the article on this blog for the next five Wednesdays. Here is excerpt 1 of 5 [...]

There are so many ways to prevent food waste – that I don’t think we could list them all. We try, however, to pass along every hint and tip we have. On this blog, we mostly focus on tips for source reduction at large foodservice operators. Sometimes we blog about ways to reduce waste at [...]

We hear a lot about ‘green’ everything these days – from green buildings to green kitchens to green menus. What exactly is a ‘green meeting‘ and how do you create one? A green meeting is one that: “through sustainable practices and taking environmental considerations throughout all stages of a meeting, will minimize the negative impact [...]

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 [...]

      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 Casserole Waste: Review popularity on a regular basis, adjust par levels and adjust cycle menus.  If your tracking shows that waste is high on a [...]

      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:    AvoidingPackage Entree Waste:   Don’t just set an open ended par level to build to, look at each retail outlet and custom tailor production [...]