Food Waste Intelligence

Food waste is a significant challenge for kitchens everywhere, especially plate waste, which can account for more than 60% of an operation’s food waste. But reducing it is not out of reach. In a recent webinar presented by Leanpath in partnership with U.S. Foods, chefs Liz Howe, Ben Murphy, and Robb White shared practical, field-tested interventions to tackle plate waste effectively. Here's a breakdown of their insights and strategies:

At Leanpath, we've helped our customers prevent over 100,000,000 pounds of food from going to waste by using our intelligent food waste prevention platform. And we're just getting started. Leanpath brings together artificial intelligence and culinary intelligence to help foodservice operations solve their food waste problem. We don't just drop technology into a kitchen and say good luck. We partner with the chefs, the culinary teams, and the larger organization to help them reach their financial and sustainability goals through food w...

The Leanpath webinar, "10 Food Waste Questions You Need to Ask Your Kitchen Team Today," provided insights for kitchens on minimizing food waste through strategic questioning. With instruction from Leanpath chefs Ben Murphy and Robb White, the session emphasized how asking the right questions in five core areas–overproduction, trim waste, expired ingredients, equipment failure, and quality assurance–can drive waste reduction:. Below are the 10 questions recommended by the chefs to help kitchen teams identify and manage food waste effe...

“Just six years remain to achieve the Sustainable Development Goals’ Target 12.3, which calls for halving food loss and waste worldwide by 2030. At this juncture, we fear that the uncomfortable truth is that SDG 12.3 is fast becoming out of reach.”

Food waste data gave the university’s culinary teams the information they needed to identify problems in prep, forecasting and even recipes to then reduce waste and increase diner satisfaction.