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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

A new global partnership to scale food waste prevention

Posted by Steven Finn, Vice President of Food Waste Prevention. on June 4, 2020

Leanpath is proud to announce a new partnership with other global organizations to find innovative new funding models for food waste prevention.

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Topics: Announcements

How Swedish hospital cut its food waste by 53 percent

Posted by Sam Smith, Director of Marketing on May 29, 2020

Swedish is the largest non-profit healthcare provider in the Puget Sound, Washington, area. Six of its dispersed facilities utilize the Leanpath platform to prevent food waste. The healthcare foodservice operation at its First Hill campus is run by Corporate Executive Chef Zachary Schwab. First Hill typically has about 1,800 covers a day in patient services, with 600 meals a day retail and around 10 catered events. Schwab has overseen food waste reduction with Leanpath since 2007. That experience has led to the development of system-wide best practices and deep cuts in food waste: a 53 percent reduction in food waste by value and a 40 percent reduction by weight.

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Topics: Case Study, Food Waste Strategies

Anticipating and preventing food waste as you reopen your kitchens

Posted by Sam Smith, Director of Marketing on May 22, 2020

There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.

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Topics: Food Waste Strategies, COVID-19