Food Waste Intelligence

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 Dash...

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.

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.

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 i...

As soon as the COVID-19 pandemic reached the U.S., Vidant Medical Center in eastern North Carolina began to prepare for the potential of overcrowding, supply chain interruptions, and overwhelming strain on the staff. To support the patients and staff, Vidant’s dining services team jumped in to adapt their operations. “Our customer base dropped dramatically almost overnight,” said Troy Sheppard, Food & Nutrition Service Line Administrator and Client Executive with Sodexo, which provides dining operations for Vidant Health system. Incre...