With food and labor costs still at record highs and supply chain disruptions continuing, an obvious point of leverage for the foodservice industry is buying more pre-prepped frozen foods. And a new survey shows that increasingly the industry is doing just that.
Despite the benefits to reducing the potential for food waste, there are still best practices to follow to make sure those increased purchases of frozen product don't lead to increased food waste.
Topics: Food Waste News
I’m Ben Murphy and I have recently joined Leanpath as a Customer Success manager and Food Waste Prevention Chef. (That's me on the left with Leanpath Executive Chef Robb White.) Having worked in various types of kitchens over a 14-year period, I have battled face on with the issue of food waste from weekend brunch to corporate catering to fine dining. I completed a Masters in Environmental Science with a focus on food sustainability in order to better understand the interconnected and multifaceted connection between mass food production and our environment.
I am delighted to have joined Leanpath in its mission to make food waste prevention everyday practice in the world’s kitchens. I will be working closely with clients globally to help them take action against food waste by way of the data they are able to discover through tracking food waste with Leanpath.
I have been on the road for the last three weeks visiting client kitchens, engaging with chefs, managers and leadership on the challenges they face in curtailing food waste and seeing first hand the innovative and effective methods and best practices culinary teams have put in place to repurpose food that would have otherwise gone to waste. Some of the most impressive food waste repurposing actions I encountered were:
Topics: Tips & Tricks
