Food Waste Intelligence

When all contributors are factored in–from land use to food waste–the food system contributes approximately 34 percent of global emissions. This surpasses electricity production and industry by approximately 10 percent each, making it the largest greenhouse gas emitting economic sector in the world. The finding, from Project Drawdown, is accompanied by four primary actions to reduce the food system’s impact. The first is to improve food system efficiency. “The best place to start is curbing food loss and waste,” wrote Project Drawdown...

SkyCity Auckland is a premier entertainment destination in New Zealand, with the country’s largest casino, 609 rooms across two hotels (with a third on the way), a 700-seat theater and an array of dining options. SkyCity has deployed Leanpath’s intelligent food waste prevention platform at three of those dining outlets: the staff dining operation, 24/7; the buffet concept, Fortuna; and the 5-star restaurant, The Terrace. In just nine months SkyCity Auckland has reduced food waste by 47 percent across the three locations. “It didn’t su...

Pop quiz: you run a busy hospital kitchen, and one of your food suppliers calls you up to ask why your spend with them has decreased since last year. What do you tell them? If you’re Nuno Matias, Head of Catering at NHS Royal Brompton Hospital, you tell them you’re spending less because you’re not throwing as much of their product away - as a result of managing your food waste with Leanpath. Nuno and his team have fully embraced Leanpath across their whole catering operation, and their results have been excellent. Cost pressure on NHS...

Three United States federal agencies have released the National Strategy for Reducing Food Loss and Waste and Recycling Organics. In line with the recently released U.S. Environmental Protection Agency Wasted Food Scale, the strategy prioritizes food waste prevention–stopping food waste from being created to begin with–which is the solution Leanpath provides to the foodservice industry. This is the first interagency national strategy that lays out a path for the United States to meet its national goal to halve food loss and waste by 2...

Leanpath CEO and founder Andrew Shakman recently hosted a webinar on the future of food waste prevention and how operators must adapt to that changing landscape. “When we look to the future,” says Shakman, “we think that food waste action is going to be more required by law and integrated into everyday practice in the world's kitchens rather than being a special activity in an innovation context. It’s going to be the norm of how we think and work.” Here are 5 ways foodservice operations must adapt: