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Avoid food waste due to "mishandling"

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 23, 2021

Food is thrown away and wasted due to a variety of reasons - overproduction, spoiled, expired, and so on. At Leanpath, we use Mishandling as a Loss Reason to define food that is unfit for consumption and must be thrown away due to improper handling during production. There are a myriad of examples of improper handling of food during production, but let’s focus on the most common occurrences I see in a kitchen and what you can do to avoid them.

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Topics: Tips & Tricks

4 lessons on sustainability in healthcare foodservice post-Covid

Posted by Leanpath on July 9, 2021

The Association of Healthcare Foodservice (AHF) hosted a recent webinar focusing on why sustainability initiatives are so important right now. The webinar panel included Leanpath CEO Andrew Shakman alongside Gina Sadowski, Director for Nutrition, Culinary and Retail at Seattle Children’s Hospital, and Richard Young, Director of Education at the Frontier Energy Foodservice Technology Center. Watch the full webinar here, and check out four key takeaways from the session below.

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Topics: Food Waste News

Andrew Shakman: Tackle climate change and food insecurity by addressing food waste [2-min video]

Posted by Leanpath on June 29, 2021

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"By addressing food waste we have an opportunity to address two of the biggest problems facing our people and our planet: climate change and food insecurity." Leanpath Co-Founder and CEO Andrew Shakman on the inspiration behind the B Corp he started, the enormous challenge--and opportunity--of food waste, and the simple change to kitchen culture that allows foodservice organizations to take control of their own food waste. All in 2 minutes.

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Topics: Food Waste News

5 tips for talking to hospitality guests about food waste from the World Wildlife Fund (WWF)

Posted by Leanpath on June 24, 2021

Hotel and cruise ship guests--like the majority of all consumers--expect brands to practice sustainability. When those sustainability practices include food waste prevention, it opens the opportunity to discuss the issue with guests, to get them involved in the effort and to bring well-deserved attention to your brand's good work. Talking about food waste can be the new talking-about-towel-reuse initiative! 

To help guide efforts, the World Wildlife Fund (WWF) recently published 5 tips for talking about food waste in its Toolkit For Communicating Food Waste To Guests.

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Topics: Food Waste News

5 team challenges to focus your staff on food waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on June 10, 2021

Inspiring and engaging your culinary team is a constant challenge in today’s kitchens. There are always so many tasks to check off, prep to get done, things to clean, and meals to cook that sometimes keeping our teams inspired and engaged falls off the radar. As kitchens begin to ramp back up production, now is the perfect time to refocus your team's efforts and continue to build that culture of  food waste prevention that you had before the foodservice industry came to screeching halt due to the pandemic.

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Topics: Food Waste News