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The Foodservice Operator's Guide to Food Recovery

By Brennan Hogan, Marketing Manager  //  July 7, 2015

In the United States, every day we throw away enough food to fill the Rose Bowl Stadium while at the same time one in six Americans face hunger.

How can we turn these troubling statistics around? While there is no one solution, the U.S. Environmental Protection Agency’s (EPA) Food Recovery Hierarchy (Figure 1) is a good place to start. Each level of the hierarchy has unique benefits, but this guide will focus on the second level from the top: feeding hungry people, or food donation.

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Are You Underestimating Food Waste?

By Andrew Shakman, Co-Founder & CEO  //  July 7, 2015

Most Consumer Survey Respondents Say They Waste ‘Less than the Average American’

Last month the results from a unique consumer-focused food waste survey were released. The study was conducted in 2014 with research funded by the Johns Hopkins Center for a Livable Future. As far as the researchers know, it’s the first nationally representative consumer-focused U.S. food waste survey of its kind.

The survey asked a series of questions including how “aware” consumers are about wasted foods, what shapes their behavior, and what motivates them. Also, of particular interest to our readers in the foodservice industry, respondents were also asked what changes they would support in the retail and restaurant industry to help prevent wasted food.

Here are a few highlights from the survey results that I found to be particularly interesting (you can read the full study here):

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How Much is that Wasted Food Costing You?

By Andrew Shakman, Co-Founder & CEO  //  June 16, 2015

(Hint: It's more than just the cost of the food getting trashed.)

Wasted food is wasted money. As a foodservice operator, you are very aware of this connection. But we’re not just talking about the cost of the food that you’re throwing away. Food cost is certainly a major factor, but it doesn’t stop there—you’re paying for that “waste” many times over. In fact, five times by our calculation. Here’s the cold hard truth about the cost of that pan of rosemary chicken headed for the waste bin:

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LeanPath Demos Zap Tracking Software at the 2015 NRA Show [Video]

By Janet Haugan, Vice President of Customer Success  //  June 16, 2015

The National Restaurant Association (NRA) Show is the biggest show in the industry and LeanPath was there demoing our latest software that makes food waste reduction fun and easy. If you missed it, check out this 2.5-minute video to hear Andrew Shakman, LeanPath President and CEO, talk about how smart solutions can help people reduce food waste and food purchases, run a more environmentally responsible operation, and engage employees in a really meaningful way. See how the newest version of Zap tracking software works and how we’re teaming up with the NRA Conserve Program to make big impact in the restaurant industry.

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Technology Trumps Food Waste in South Korea

By Brennan Hogan, Marketing Manager  //  May 29, 2015

* Content for this article was provided in part by the short film Wasted, by Karim Chrobog. Watch part 2 of the film here.

If you had to pay a fee for wasting food, would you cut back on what you throw out? South Korea bet on the answer being a resounding "yes," which is why it is now the country with the world's strictest food waste laws.

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