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Andrew Shakman, Co-Founder & CEO

Recent Posts

Are You Underestimating Food Waste?

Posted by Andrew Shakman, Co-Founder & CEO on July 7, 2015

Most Consumer Survey Respondents Say They Waste ‘Less than the Average American’

Last month the results from a unique consumer-focused food waste survey were released. The study was conducted in 2014 with research funded by the Johns Hopkins Center for a Livable Future. As far as the researchers know, it’s the first nationally representative consumer-focused U.S. food waste survey of its kind.

The survey asked a series of questions including how “aware” consumers are about wasted foods, what shapes their behavior, and what motivates them. Also, of particular interest to our readers in the foodservice industry, respondents were also asked what changes they would support in the retail and restaurant industry to help prevent wasted food.

Here are a few highlights from the survey results that I found to be particularly interesting (you can read the full study here):

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Topics: Food Waste Musings, Food Waste Prevention Newsletter

How Much is that Wasted Food Costing You?

Posted by Andrew Shakman, Co-Founder & CEO on June 16, 2015

(Hint: It's more than just the cost of the food getting trashed.)

Wasted food is wasted money. As a foodservice operator, you are very aware of this connection. But we’re not just talking about the cost of the food that you’re throwing away. Food cost is certainly a major factor, but it doesn’t stop there—you’re paying for that “waste” many times over. In fact, five times by our calculation. Here’s the cold hard truth about the cost of that pan of rosemary chicken headed for the waste bin:

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Topics: Food Waste Musings, Food Waste Prevention Newsletter

Is Food Waste On Your Scoreboard? 5 Questions to Pressure-Test Your Operation

Posted by Andrew Shakman, Co-Founder & CEO on May 29, 2015

You measure your foodservice operation’s health by looking at a range of key metrics: quality, safety, sanitation and profit. But what about food waste? Is that on your daily “scoreboard” as a measure of success? For most, it’s missing.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter

Food Waste or Food Excess?

Posted by Andrew Shakman, Co-Founder & CEO on October 27, 2014

A shift in terminology could lead to a shift in behavior.

Earlier this month on World Food Day, I participated in the first ever Zero Food Waste Forum, hosted by the Northern California Recycling Association (NCRA) in Berkeley, CA. Many were calling it the “Woodstock of Food Waste” and it lived up to the name, bringing together global leaders in food waste prevention and recovery to brainstorm how to solve the senseless conundrum that 40% of our food is wasted in the U.S. while 1 in 6 adults and 1 in 4 children are food insecure at some point during the year.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter

Caution: Food Waste Diversion Strategies Alone May Encourage Complacency

Posted by Andrew Shakman, Co-Founder & CEO on October 22, 2014

We’re excited to see the foodservice industry paying much closer attention to food waste than at any time in the last 10 years. In broad terms, food waste management techniques either prevent food waste in the first place or, once it has been created, divert it from a landfill to some other end-of-life use. Prevention is at the top of the EPA Food Recovery Hierarchy because it has the best environmental and financial outcomes.

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Topics: Food Waste Prevention Newsletter