Food waste prevention is a mission, and mission-driven companies have an easier time recruiting and retaining staff. With foodservice turnover rates at 70% and higher, giving staff a reason to see their work as bigger than themselves, bigger than one shift or daypart, is not just nice, but necessary. Food waste prevention can do that. Here are 5 ways to get your staff engaged in the mission.
Working in thousands of kitchens in over 30 countries, with foodservice clients large and small, Leanpath is now preventing food waste globally at a rate of 1 pound every 2 seconds, or 1 kilo every 4 seconds.
In the United States, 30 to 40 percent of all available food is wasted. Food is the nation’s single largest type of waste. Three U.S. federal agencies have announced a coordinated strategy to address the crisis.
Topics: Food Waste Policy
The easiest way to understand one part of the cost of doing nothing about your food waste problem is to use our Savings Opportunity Calculator. This will tell you, based on the size of your operation, how much you stand to save by preventing food waste with Leanpath. What you stand to save is another way of understanding what it’s costing you to ignore food waste.
But there’s another cost that is less precise but perhaps even more critical: every day you do nothing about food waste, you are sacrificing your competitive advantage.
Topics: Food Waste Strategies
Novotel Brisbane is a 296-room hotel located in the city’s business district. Executive Chef Sean Collins has focused his food waste tracking at the breakfast buffet, which serves 150-400 guests daily. The savings he's realized have been reinvested in the kitchen, leading to better product and steady menu pricing. “The whole exercise has bolstered our competitive edge. Not having to increase our prices to compensate for cost of goods: that’s given us a head start above our competitors.”
Collins has lead his team to a 66 percent reduction in waste value and 62 percent cut in waste weight.
Topics: Case Study