The U.S.-based National Association of College and University Food Service (NACUFS) put food waste as the top sustainability priority among a list of 10 pressing issues in their newly released Sustainability Guide. Recognizing the broad impact of addressing food waste, the guide states, “When the reduction of food waste occurs, climate change, water scarcity, and hunger are impacted, in addition to operational savings.”
Preventing food waste—actually stopping it from being created in the first place—is the most financially and environmentally effective solution available to foodservice organizations. But when edible excess food still occurs and can’t be repurposed internally, donation is the next best thing.
Leanpath Trackers have always allowed users to identify excess food going to donation. And to provide better insights into those donation activities, we are excited to announce the release of the new Leanpath Donation Dashboard. The Donation Dashboard is a streamlined view of your donation data, displaying key information about your operation’s excess food generation, and its available now for Leanpath users.
The two biggest costs a foodservice operation contends with -- food and labor -- are both way up. The recovery from COVID is unsteady and unpredictable due to the Delta variant. At a time when kitchen staff are being asked to do even more with even less, the typical foodservice operation continues to waste 4% to 10% of the food it purchases.
You simply can’t afford that level of waste and inefficiency, particularly right now. Here are 3 charts to help explain why.
Topics: Tips & Tricks
As awareness of the connection between food waste and climate change grows globally, a new report illustrates the environmental impact of China’s food waste in stark detail.
More than a quarter of food produced for human consumption in China is lost or wasted each year. The carbon footprint of that waste is equal to the entire emissions of a country the size of the United Kingdom.
Topics: Tips & Tricks
Earth Day is April 22. There’s never a wrong time to talk about the impact of food waste prevention on the environment, but Earth Day seems particularly well suited. Each day in the seven days leading up to Earth Day? Even better.
If your organization is committed to food waste prevention, we encourage you to remind your team of the critical work they are doing to address some of the world’s greatest sustainability challenges. Beginning April 15—one week before Earth Day—incorporate one reason why food waste prevention matters a day into communications with your teams, either in emails or directly in morning meetings in the kitchen.
If you’re not yet working to prevent food waste, share these with corporate decision makers and sustainability teams. And remind them, food waste prevention—actually stopping food waste before it is created—is the only way to impact all these environmental issues, while also having a financial impact on your bottom line.
Here are 7 mind blowing food waste impact statements that can help shift the hearts and minds of your kitchen teams as you focus on why food waste matters leading up to Earth Day this year:
Topics: Food Waste News