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The Hotel Industry and World Wildlife Fund Release Food Waste “Toolkit”

By Sam Smith, Director of Marketing  //  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!

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LeanPath Recognized for Support of UN Target 12.3

By Steven Finn, Vice President of Food Waste Prevention.  //  October 27, 2017

LeanPath has been recognized by the World Resources Institute (WRI) as one of its “Friends of Champions,” a group of purpose-driven organizations working to halve global food waste by 2030.

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Study Finds Big Hunger-fighting Potential in Wasted Food

By Sam Smith, Director of Marketing  //  October 26, 2017

As much as 41,000 tons of edible food that is presently wasted, or roughly 68 million meals, could be diverted to hunger programs across three of the largest cities in the United States, according to an ambitious, first-of-its-kind study from the Natural Resources Defense Council (NRDC).

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Why World Food Day Matters to Us…

By Steven Finn, Vice President of Food Waste Prevention.  //  October 16, 2017

World Food Day is October 16.  Leaders from the United Nations’ Food and Agricultural Organization (UNFAO) will gather in Rome along with Agriculture Ministers from the G7 nations, leaders from the World Food Programme (WFP) and the International Fund for Agricultural Development (IFAD), and Pope Francis to celebrate the occasion, which commemorates the 1945 founding of FAO as the overseer of global food security issues.  

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3 Take-Aways from Food Tank NYC

By Steven Finn, Vice President of Food Waste Prevention.  //  September 25, 2017

Last week LeanPath participated in Food Tank’s NYC Summit on Preventing Food Loss and Food Waste.  Coming on the heels of July’s Food Waste Fair in Brooklyn, we are excited to see growing momentum behind food waste reduction in the Big Apple. 

The Summit brought together a diverse group of innovators and thinkers from multiple sectors – culinary, non-profits, NGO’s, government, and business.  Five key panel discussions were held, focusing on developing partnerships, addressing opportunities, financing, fighting food waste in cities, and creating a waste and loss-free world.  Woven throughout these discussions were critical themes of awareness, education, behavior change, design, innovation, financing, regulation, recovery, circular economy, and solutions.

One thing was clear: All of the participants were clearly united around the common objective of driving food waste prevention forward.

The positive vibe and high energy level emanating from working on such an important challenge never waned throughout the day’s packed schedule, and three clear takeaways emerged:

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