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How Colleges are Preventing Food Waste Today

By Andrew Shakman, President & CEO  //  August 10, 2018


Based on LeanPath data, colleges and universities generate between 4-10 percent pre-consumer food waste (by value, as a percentage of food purchases). Post-consumer food waste--or plate waste--is often equivalent to the pre-consumer waste, suggesting between 8-15 percent total food waste.

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Harvard conference: food waste measurement in focus

By Steven Finn, Vice President of Food Waste Prevention.  //  July 31, 2018

 

US Food Waste Summit, panel on Measurement of Food Waste. Panelists from left to right: Andrew Shakman, LeanPath, Inc.  |  Nell Fry, Sodexo  |  Kai Robertson, World Resources Institute  |  Alison Grantham, Blue Apron  |  Lisa Johnson, North Carolina State University  |  Jackie Suggitt, ReFED 

LeanPath recently returned from the US Food Waste Summit in Cambridge, MA, a powerful event led by the Harvard Food Law and Policy Clinic and ReFED which brought together leaders from all over the globe to focus on solutions to the food waste challenge.

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Video: LeanPath's Andrew Shakman on Food Waste Measurement at Seeds & Chips

By CJ Bonge, Marketing Coordinator  //  June 26, 2018

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