A new report from the UK's Waste Resources Action Programme (WRAP) shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a greater value placed on food.
Leanpath is proud to announce a new partnership with other global organizations to find innovative new funding models for food waste prevention.
[Note: Please see here for advice on reducing food waste during a COVID-19 shut down.]
Sunday, March 22, is World Water Day, an annual observance organized by the United Nations.
We all know the importance of food in our daily lives – and at no time is that more important than in the virus-impacted world of today when our food supplies are being unexpectedly disrupted. So it is fitting that at this point in time we also reflect on our most precious natural resource – water – which makes the growth of our food possible.
In 2019, Leanpath launched the Leanpath 12.3 Initiative, an effort to expand the reach of food waste prevention knowledge and tools to non-profits and educational organizations. As part of the Initiative, we’re excited to report on a research partnership we've joined entitled, “Food Waste and the Environment” sponsored by SESYNC – The National Socio-Environmental Synthesis Center.
Chef Ann Cooper, Director of Nutrition Services for Boulder Valley School District, in Colorado, USA, and founder of the Chef Ann Foundation has worked with Leanpath to reduce food waste across the district. We also recently collaborated on a new curriculum teaching the importance of food waste prevention to elementary school students.