Food Waste Intelligence

In late April the ReFED team released new estimates on U.S. food waste in its Insights Engine – a valuable tool to help all interested food system stakeholders learn more about the amount and causes of food waste in the U.S., its environmental impact, and the types and effectiveness of solutions to address it.

Among many notable stats was the finding that by the time food gets to a foodservice kitchen’s back door, it already contains 80% of its greenhouse gas load. Further proof that food waste prevention—actually stopping food waste from being generated—is the most effective way for kitchens to reduce their carbon footprint when they address food waste.

The world is at an inflection point regarding climate change and the many sustainability challenges underlying theUN’s Sustainable Development Goals(SDGs), including food waste reduction.

We’re at thehalfway point toward the 2030 due date for the SDGs, but we are not moving fast enough on many of them to make that deadline.

Given the critical nexus aspect of food waste, it is especially important that the world get on track for halving global food waste by 2030 as called for by SDG Target 12.3.

Overproduction is the largest source of food waste in most kitchens. In the recent Leanpath webinar, Top Tips for Preventing Food Waste, our chefs Robb White and Ben Murphy offered advice on cutting food waste from overproduction and other common sources.

Take a look at the excerpt from the webinar above to find out their tips for avoiding food waste from overproduction. And watch the full webinar here to learn even more insights. Keep reading for a summary.

Leaders from all over the world are gathering in Sharm El-Sheikh, Egypt, at COP27, the biggest climate event of the year. This event has critical implications for the pace and scale of necessary climate change efforts.

For the first time, food is central on the COP27 agenda, and Leanpath's VP of Sustainability & Public Affairs Steven Finn is attending and taking part in panel discussions on the topic.

A new international food waste pledge, the 123 Pledge, will also be announced at COP27. Leanpath has already signed on, committing to work with our client partners to prevent an amount of food waste equivalent to 50 million meals by the end of 2025.

With supply chain disruptions making it more difficult to get the food you need, when you need it, it's more important than ever that you're extending the shelf life of all your inventory. This is also a prime food waste reduction strategy.

Getting the longest life out of the food you purchase is always a concern in a food operation. It is essential to make sure that foods are stored properly to extend shelf life and avoid unnecessary waste and cut back on frequent orders and deliveries.