This post is part of a new series looking at ideas for repurposing commonly overproduced menu items. At Leanpath, we see a lot of potato waste across many of the foodservice organizations we work with. One of our largest customers recently recorded over 21,000kg of potato waste in one year. In many cases, food waste from low cost ingredients like potatoes and other starches or vegetables is considered low priority, but when labor and disposal fees are considered, there is a huge opportunity to cut costs and reduce environmental impact...

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.

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 producti...