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4 tips to create a more food-waste aware menu

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 24, 2020

Restaurants deal with two primary costs: food and labor. In the current foodservice environment, kitchens have to get truly creative in order to meet the financial obligations of the business. Labor cost is and will always be a struggle to get a handle on. Too much labor and money is wasted, not enough and your business and customer satisfaction suffers.

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Topics: Tips & Tricks, Food Waste Strategies

Leanpath is taking action to foster diversity, equity and inclusion

Posted by Janet Haugen, VP of People Operations on July 21, 2020

The recent deaths of people of color and the elements of global systemic racism that they have highlighted is incredibly sobering and in many ways unthinkable. Leanpath is a technology company with an environmental focus, but we are people first, and we share the planet with everyone. And so we can’t turn away. The push for change and action is rightly everywhere, and our team at Leanpath is inspired to take action–to do what we can to enable a sharp transition to an equitable, inclusive, and anti-racist society which truly embraces diversity as strength across all sectors and institutions.

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Topics: Announcements

Food waste ranks highest among F&B customer concerns

Posted by Leanpath on July 9, 2020

A new global survey has found the majority of consumers expect food and beverage companies to focus first and foremost on “doing the most good for society” over “satisfying consumer demand” and that the primary means of doing good for society is reducing food waste.

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Topics: Food Waste News

COVID-19 changes consumer attitudes toward food waste

Posted by Steven Finn, Vice President of Food Waste Prevention. on June 18, 2020

A new report from the UK's Waste Resources Action Programme (WRAP) shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a greater value placed on food.

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Topics: Food Waste News, COVID-19

Data shows lower food volumes can lead to more food waste

Posted by Brennan Hogan, Product Manager on June 10, 2020

As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.

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Topics: Food Waste Strategies, COVID-19