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New Report Shows Ways to Help Solve North America's Food Loss and Waste Problem

Posted by Leanpath on April 2, 2018

The Commission for Environmental Cooperation (CEC) recently released a comprehensive report on the state of food loss and waste in Canada, Mexico and the United States developed through the CEC’s North American Initiative on Food Waste Reduction and Recovery. Characterization and Management of Food Loss and Waste in North America documents adverse socio-economic and environmental impacts of food loss and waste, and actions that the industrial, commercial, institutional, government and nongovernmental sectors can implement to mitigate these impacts.

LeanPath CEO Andrew Shakman is proud to be a supporting author to the report.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

15 Food Waste Questions to Ask Your Kitchen Right Now

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on March 27, 2018



LeanPath works in a lot of kitchens. Over 1,200 in more than 20 countries. Our tracking and analytics help these teams understand where their food waste is coming from and why it’s happening. Once they understand that, I work with a lot of them to then figure out strategies to start preventing the waste from happening.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

U.S. Increases Focus on Food Waste Regulations. 80 Bills Introduced Last Year Alone.

Posted by Steve Finn, VP of Food Waste Prevention & Sam Smith, Director of Marketing on March 16, 2018

Eighty state-level, food-waste related bills were introduced in the United States last year, according to research by Harvard’s Food Law and Policy Clinic. While tracking is spotty prior to 2017, the clinic believes this represents a strong uptick.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

IKEA Saves 1 Million Meals Through Food Waste Initiative

Posted by Leanpath on March 13, 2018

Being careful with resources is a core value for IKEA and with the Food is Precious initiative IKEA aims to cut food waste by 50% in all IKEA stores by August 2020. A little more than a year since the roll out of the initiative IKEA has diminished food waste that is equivalent to one million meals.  To put that into a context; one million meals could feed one thousand people for a whole year. With one third of all food harvested or produced around the world being lost or thrown away everyday IKEA wants to inspire and enable people to think different about food waste and incorporate sustainability into their everyday life.

LeanPath is proud to be an IKEA partner.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Food Waste Prevention Meets Recovery in DC

Posted by Steven Finn, Vice President of Food Waste Prevention. on February 27, 2018

We believe in a big-tent philosophy when it comes to dealing with food waste. There’s room for everybody who has a good idea. We are focused on prevention (aka source reduction). That is, preventing food waste from happening to begin with so kitchens avoid the financial cost of buying food they’ll just throw away, and in turn avoid contributing to the environmental impact of wasted food (CO2 emissions, wasted water, poor land use, etc).

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen