Food Waste Focus

We talk a lot about reducing food waste at foodservice operations.  Reducing the amount of foodwaste put into both the waste stream and recycling stream (composting) is extremely important.  Reduction is important for other recycled items, just as reduction is important for foodwaste.  Reduce-Reuse-Recycle… Do you have a lot of recycling every week?  Here is [...]

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 [...]

We are always excited to see more people blogging about green foodservice.  Paul Kuck has just announced a new blog which will focus on the operational side of green foodservice, which would include waste management along with many other topics: EUGENE, Oregon – October 20, 2009 – Sustainable Foodservice Consulting (SFC), publisher of http://www.sustainablefoodservice.com, is [...]

What is C.O.O.L.?  Cool for the environment, cool for the Earth… This is what’s “cool”:  COOL2012 stands for “Compostable Organics Out of Landfills by 2012“.   Check out the link to get a comprehensive overview of the program.  http://www.cool2012.com/ PROBLEM: Adding food and paper to landfills is heating the planet. SOLUTION: Get COOL.  Reduce or eliminate [...]

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 [...]

When it comes to volume foodservice operations, chefs and managers often have to do a lot of math.  They need to scale recipes up and down, convert weights to volumes, and calculate yields (as-purchased to edible-portions).   They need to get the calculations right or risk a culinary disaster due to over/under production, over/under purchasing or quality [...]

Hey folks! Just attended a good training webinar for the NEW Re-Trac program from WasteWise.  Re-Trac is a great program that can be used by any type of operation to “collect, organize, analyze and report” all recycling and waste.  Re-Trac is a web-based system that allows an operator to track many different types of waste:  [...]

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/

On this blog we talk about Waste Tracking.  Mostly about Food Waste Tracking.  But there are a others kinds of waste that we could be tracking like water or energy.  In almost every building, the foodservice area uses the most energy and has many opportunities to reduce that energy footprint. The folks at Energy Star [...]

The AG division of The Hale Group, a well-known food consultancy, recently released an article titled “Can the World Feed Future Generations?”  The report cites a 2009 United National Environment Program report showing evidence that 30% of our food supply is lost, or wasted, and that: According to the UN Under-Secretary-General and UNEP Executive Director Achim Steiner, “We [...]