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How the University of Illinois U-C reduced food waste by 63%

Posted by Sam Smith, Director of Marketing on January 30, 2018

The University of Illinois Urbana-Champaign installed LeanPath scales in its eight dining halls and catering facility in 2013. Even though it was five years ago, Assistant Director of Dining Thurman Etchison still remembers the surprise of those first few weeks.

“The thing that shocked me the most was the dramatic decrease in food waste we saw from the start,” he says. “Over a month’s time, we dropped probably six to seven thousand pounds a week.”

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

Using Pre-Shift Meetings to Keep Staff Focused on Food Waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on January 26, 2018

It’s like any other priority in the kitchen: if chefs and managers don’t reinforce the message that food waste prevention matters, staff can easily lose focus. Your daily or weekly pre-shift meetings are one of the best opportunities to reinforce your priorities. Here are a few ways to keep your team focused on food waste.

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

Food Waste: Words Matter

Posted by Steven Finn, Vice President of Food Waste Prevention. on January 18, 2018

At LeanPath, we often say that food waste matters – after all, our mission is to end avoidable food waste. So we believe it, and we act accordingly.

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

11 Ways to Crack the Catering Food Waste Code

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on December 21, 2017

We’ve all been to a catered event, whether it was a buffet or a plated meal, a business luncheon or a wedding reception, a breakfast line brimming with scrambled eggs and bacon or a break table piled high with pastries. But I’ll bet you’ve never been to a catered event that ran out of food.

Overproduction is a given for most caterers, because if they run out of food, there’s not a kitchen in the back to prep anything more. This type of food waste is the inconvenient truth of running and organizing a catering event. All the chefs, planners and attendees know it’s happening. Nobody likes it. We all struggle with how to fix the problem. Here are my top tips for preventing catering food waste using proven planning and strategy.

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

Reid Health: From $1,400 Per Week in Food Waste to $600 and Dropping

Posted by Sam Smith, Director of Marketing on December 18, 2017

Central Indiana-based Reid Health is an independent, non-profit hospital with a broad and unique foodservice operation. The 207-bed hospital’s central kitchen doesn’t just feed patients and supply it’s cafe -- about 3,600 meals a day --  it also services a local Meals on Wheels, provides meals for the county Head Start program, and feeds children at a local residential facility. On top of that? Internal and external catering.

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