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Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst

Recent Posts

The end of kitchen service is a critical moment to control food waste. Here's how to plan for it.

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on May 3, 2022

Your kitchen is nearing the end of a busy service and it’s been a long day. Your culinary team is short staffed. Everybody is drained and looking forward to heading home. But there’s still food to be served, and breakdown and clean up still have to be done. 

There are many food waste critical control points within a kitchen: the end of service is one of the most important. What happens in this short span of time, when staff are often distracted, can have a large impact–positively or negatively–on your food waste prevention efforts. 

The key to avoiding this excess waste is to have a plan for the end of service and communicate it to the culinary team. Here are the key elements of a waste-aware end-of-service plan.

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Topics: Tips & Tricks

E-book: 5 tips to avoid food waste when labor is tight

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on January 26, 2022

The world is experiencing a massive labor shortage, the impact of which is falling particularly hard on foodservice. Chefs and managers are being forced to introduce new processes and procedures that allow the day-to-day functions of the kitchen to continue, but with much less labor than they had before. When chefs and managers choose a labor-saving tactic to fix one aspect of the operation, there may be pitfalls or unintended consequences, like an increase in food waste.

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Topics: Tips & Tricks

Tips to reduce your plastic waste AND food waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on September 7, 2021

In the foodservice industry, the use of plastic sometimes can’t be prevented. Much of the food we purchase and utilize in our operations come packaged in plastic and we use plastic in the operation to preserve the food we purchase and serve. But plastic waste is one of the fastest growing problems for the environment. It is estimated that by 2050, the weight of plastic in the ocean will surpass the weight of fish.

With this in mind, it is important not only for individuals to reduce their plastic use, but for foodservice operations to lead by example by reducing the amount of plastic generated in the workplace. Many large companies like Starbucks, IKEA, and Disney have already committed to eliminating single-use plastic waste in the near future, and we expect many others will follow suit.

The good news is that by preventing food waste, you can also reduce plastic use. And many of the habits Leanpath clients have developed to track food waste can be used to track and prevent plastic waste.

Here are five tips to help reduce plastic waste while at the same time reducing your food waste.

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Topics: Tips & Tricks

Avoid food waste due to "mishandling"

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 23, 2021

Food is thrown away and wasted due to a variety of reasonsoverproduction, spoilage, expiration, and so on. At Leanpath, we use "mishandling" as a loss reason to define food that is unfit for consumption and must be thrown away due to improper handling during production. There are a myriad of examples of improper handling of food during production, but let’s focus on the most common occurrences I see in a kitchen and what you can do to avoid them.

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Topics: Tips & Tricks

5 team challenges to focus your staff on food waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on June 10, 2021

Inspiring and engaging your culinary team is a constant challenge in today’s kitchens. There are always so many tasks to check off, prep to get done, things to clean, and meals to cook that sometimes keeping our teams inspired and engaged falls off the radar. As kitchens begin to ramp back up production, now is the perfect time to refocus your team's efforts and continue to build that culture of  food waste prevention that you had before the foodservice industry came to screeching halt due to the pandemic.

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Topics: Food Waste News