As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.
Brennan Hogan, Product Manager
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Data shows lower food volumes can lead to more food waste
Posted by Brennan Hogan, Product Manager on June 10, 2020
Topics: Food Waste Strategies, COVID-19