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.
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
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.
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.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
Identifying Gaps, Leveraging Data
Posted by Steven Finn, Vice President of Food Waste Prevention. on November 30, 2017
We were pleased to contribute to November’s conference on food waste and food security in Arlington, Virginia, led by FFAR, the Foundation for Food and Agriculture Research. The session, entitled Food Waste to Food Security and Beyond: Identifying Research Gaps Across the Food System, pulled together a broad swath of thought leaders from government, NGOs, academia and business to focus on challenges, innovations, and advances in reducing food waste. FFAR has a specific interest in exploring high impact research opportunities related to inefficiencies in food production, food waste prevention and reduction methods, food waste measurement and reporting methodologies, and alternative uses for food waste (better stated, excess food resources with value). FFAR’s goal – achieving actionable outcomes through its research – is attractive..
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
The Hotel Industry and World Wildlife Fund Release Food Waste “Toolkit”
Posted by Sam Smith, Director of Marketing on November 15, 2017
Hotel buffet lines are notorious waste generators. A recent study by Hyatt Regency Orlando found that guests were eating only about half of the food put out for them, and just 10 to 15 percent of the leftovers could be donated. The rest? Into the garbage with you!
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen