Food Waste Intelligence

Uniworld Boutique River Cruises has made a remarkable stride in its sustainability journey, announcing a significant 41% reduction in food waste across its fleet, achieved through its partnership with Leanpath. This impressive achievement in 2024 is equivalent to saving more than 185,417 meals, showcasing a strong commitment to environmental responsibility in the luxury river cruise sector.

Haz clic aquí para leer este artículo en español. Spain has officially stepped up its fight against food waste with the recent passing of the Law on the Prevention of Food Loss and Waste. This landmark legislation signifies a growing global recognition of the environmental, economic, and social imperative to tackle the staggering amounts of edible food that end up in the bin. For foodservice companies operating in Spain, this new law brings significant implications – and opportunities.

One of Leanpath’s core themes throughout our history is that of engagement; we love to work with engaged foodservice teams who are committed to leading food waste prevention efforts across their platforms. And through our work in the educational sector, we are often fortunate to be able to support the work of motivated students who recognize the critical importance of the food waste challenge and seek to drive positive change.

Minimizing food waste is paramount for foodservice kitchens, impacting both the bottom line and sustainability efforts. In our recent Chefs' Roundtable webinar, our food waste prevention chefs, Robb White and Ben Murphy, explored the essential tools and techniques for building a low-waste kitchen. The discussion highlighted practical approaches to reduce food waste at every stage, from initial preparation to final service.