Food Waste Intelligence

Sheraton Amsterdam Airport Hotel and Conference Center has partnered with technology provider Leanpath in a new effort to reduce its food waste by 50 percent.

The hotel’s food waste reduction goal aligns with parent-company Marriott International’s corporate-wide goal of cutting food waste in half by 2025.

This post is part of a Leanpath culinary blog series looking at ideas for repurposing commonly overproduced menu items.

We encounter quite a lot of broccoli in foodservice operations’ waste data. Whether it be trim waste–i.e throwing away edible stalks–or overproduced cooked broccoli that is discarded, there are various innovative things kitchen teams can do to keep broccoli out of the bin and ensure its purchase value is retained. 

Broccoli has several qualities that make it the ideal ingredient to repurpose. Its sustenance and good value relative to its weight make it the perfect yield increasing ingredient to add to dishes. Broccoli’s low calorie and high nutrition and vibrant color also make it a repurposing super food which is also quick to cook, further enhancing its repurposing potential.

Earlier this month, the US EPA’s food recovery hierarchy, the upside downtriangle which has guided food waste reduction efforts since the 1990s, got a makeover.

And that’s a good thing, as it reflects the continued evolution of research and elevation of activity on food waste reduction.

Leanpath CEO Andrew Shakman has been named one of this year’s Meaningful Business 100, among a global group of leaders combining profit and purpose to tackle the world’s most pressing issues.

The 5th edition of the award recognizes social entrepreneurs, corporate leaders and impact investors whose work supports the UN Global Goals; in Leanpath’s case, Sustainable Development Goal 12.3 to halve global food waste by 2030.

This post is part of a Leanpath culinary blog series looking at ideas for repurposing commonly overproduced menu items.

Leafy greens are a commonly wasted food item in many foodservice operations due to their delicate composition and short shelf life. Spoilage of leafy greens can often occur earlier than expected due to poor storage and so having a well-considered storage protocol along with a range of back up plans for repurposing can help keep your food waste of leafy greens to a minimum. Here are some creative ways to use leftover leafy greens: