Food Waste Focus

Written by Andrew Shakman for Foodservice Equipment & Supplies; Published on Monday, 02 July 2012. Read the full article. Almost like a celebrity on a red carpet, food waste has begun to receive significant attention within the foodservice industry. This has occurred, in part, as a result of increased interest in foodservice sustainability and early [...]

When it comes to food waste the ideal place to start is food waste prevention. When this isn’t possible another potential solution is Chickens. Pince, a small village in France, decided to employ a “brood” of chickens to tackle their food waste problem. These little animals will be put to work collecting 150 kg of [...]

When it comes to food waste there are many solutions. Recently Kansas State University launched a simple print campaign to reduce plate waste. Throughout the cafeteria they posted signs that read “Eat what you take. Don’t waste food.” This awareness campaign resulted in a 15% reduction in plate waste. The KSU program is a great [...]

Gonzaga Dining just launched the LeanPath program in July. Using LeanPath Zag Dining plans to keep food waste out the landfill and save money in the process. They even produced a video that shows employees learning about the program. This summer the LeanPath system has been embraced by a number of universities throughout the country. [...]

Over the past few years the concept of trayless dining has swept across the nation. The majority of the foodservice venues that go trayless are college and universities with all-you-care-to-eat dining operations. The simple act of removing the tray prevents countless pounds of food waste and other environmental impacts as students grab only what they [...]

Following in the footsteps of several colleges and universities, Pomona College has launched a food waste tracking initiative this fall in partnership with Sodexo, its foodservice management partner. Pomona is participating — along with seven other institutions –  in a Sodexo pilot program to reduce pre-consumer food waste.  Each operation measures all pre-consumer food waste [...]

Not everyone uses the same words when they talk about food waste. Some refer to “waste” while others say “food residuals” “food surplus” “food scraps” or “organic waste.” The word choice often varies based on the relationship of the speaker to the food: for example, one chef might see overproduction and call it “food waste” [...]

Whats more likely to attract positive attention when outsiders tour through a kitchen: a compost bin filled with todays leftovers or an empty speed rack in a walk-in? In most all cases the compost bin steals the show. But the empty shelf actually has a much bigger story to tell. In fact, food waste prevention [...]

  LeanPath just received a very nice write up from Christina Williams at Sustainable Business Oregon.  The article talks about the new product from LeanPath, called WasteLOGGER. http://sustainablebusinessoregon.com/articles/2010/06/leanpath_launches_food_waste_tracking_software.html

When tracking food waste, it’s invaluable to compare recent weeks against each other. Using a tool we call a Comparison Report you can highlight week to week changes and identify specific areas that are getting better as well as those that have gotten worse. With ValuWaste Advantage 4, operators now have the ability to create [...]