When you’ve done all that you can to prevent waste, the next best option on the EPA Food Recovery Hierarchy is feeding hungry people. And when one in six United States citizens receives food assistance, it's as important as ever to do our best to ensure excess edible food makes it to a hungry person instead of a landfill.
More and more food service operations are starting to pay close attention to food waste—because wasted food is wasted money. But what’s the best way to monitor your food waste on a daily basis?
While manual food waste logbooks can be a good first step on the journey toward prevention, in most cases they aren’t sustainable over time and aren’t as effective as automated food waste monitoring.
In this new visual presentation from LeanPath, we explore why technology and automation are essential for foodservice operations committed to preventing food waste.
Wondering what exactly we were up to at the 2014 National Restaurant Association Show? Well, look no further than the video below to catch a glimpse of our time on the exhibitor floor in Chicago last month.
SUNY Oneonta dining services, operated by Sodexo, implemented the LeanPath program in late August 2013, installing three units in three restaurant-style residential dining halls that serve the 3,400 students on the university’s unlimited meal plan.
Topics: Community Spotlights
Sodexo Dining at the University of Vermont began using LeanPath in April 2013. Since installing the system, they have prevented a significant amount of food waste through diligent waste tracking and high employee engagement. We recently spoke with Executive Chef James Poulos about his team's experience with LeanPath.