This is a recurring feature where LeanPath Executive Chef Robb White examines real food waste images from LeanPath 360s and shares insights based on what he sees.
Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst
Recent Posts
Looking at Watermelon Waste
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 9, 2018
Topics: Food Waste Musings, Tips & Tricks, Latest News, Food Waste Prevention Newsletter, Food Waste News, LeanPath Experts
11 Tips to Up Your Freezing Game
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on May 23, 2018
A key to preventing food waste is preserving good food for as long as necessary, and freezing is obviously a great way to do this. Although freezing is fast and efficient, there are a few tips and tricks to ensure frozen food maintains its texture, taste, color and quality.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
LeanPath’s Two Fulltime Food Waste Fighting Chefs Talk Waste Prevention
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on May 1, 2018
I couldn’t be happier to make this announcement: LeanPath has hired the world’s SECOND fulltime Food Waste Fighting Chef, Sam Evangelista. Yours truly was the first, something I’ll always be proud of. And trust me, with the size of the food waste problem, there’s room for two!
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
15 Food Waste Questions to Ask Your Kitchen Right Now
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on March 27, 2018
Leanpath works in a lot of kitchens. Over 2,500 in more than 38 countries. Our food waste tracking and analytics help these teams understand where their food waste is coming from and why it’s happening. Once they understand that, I work with a lot of them to then figure out strategies to start preventing the waste from happening.
Topics: Kitchen Culture, Food Waste Strategies
What I’ve Learned: A Year After Hanging Up My Toque And Fighting Food Waste Full Time
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on February 16, 2018
Hard to believe that it has been a year since I hung up my toque and became the World’s First Food Waste Fighting Chef here at LeanPath. Over the past year, it has been a deep dive into learning all I can about the global scale of food waste. The problem is big--really big--and we need to teach, train, inspire and help all those out there on the front line every day to do their part to combat this global crisis.
It’s interesting: the more I teach, the more I learn. Most of my learning has come from talking with the chefs that utilize LeanPath to simply take control of their food waste. Throughout our discussions, there are always common themes that come to light. Here is a brief list of the top things I have learned over this past year from the chefs and cooks I have had the pleasure of working with.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen