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Steven Finn, Vice President of Food Waste Prevention.

Recent Posts

LeanPath at Seeds and Chips

Posted by Steven Finn, Vice President of Food Waste Prevention. on May 15, 2018




We’ve just wrapped up an exciting week in Milano, Italy, where we were fully engaged in one of the most exciting – and important – sustainability conferences, Seeds and Chips.

Seeds and Chips is aptly named – a huge gathering where agriculture meets technology and innovation. It is the leading food innovation summit in the world housed in a building (Milano Congresi, or MICO) designed to inspire creative ideas. If you are into the topic of feeding the world, Seeds and Chips is for you.

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Topics: LeanPath Experts, Trade Show

How Boston College Cut Food Waste by 60 percent in Three Years

Posted by Steven Finn, Vice President of Food Waste Prevention. on April 9, 2018

 

LeanPath had the pleasure of discussing food waste reduction at MassRecycle’s recent Recycling and Organics conference with a specific focus on source reduction at food service organizations.

We partnered with Sean Canny, Boston College Dining Services’ Assistant General Manager, who described BC Dining’s learning journey regarding food waste prevention since partnering with LeanPath in 2014.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

U.S. Increases Focus on Food Waste Regulations. 80 Bills Introduced Last Year Alone.

Posted by Steven Finn, Vice President of Food Waste Prevention. on March 16, 2018

Eighty state-level, food-waste related bills were introduced in the United States last year, according to research by Harvard’s Food Law and Policy Clinic. While tracking is spotty prior to 2017, the clinic believes this represents a strong uptick.

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Topics: Food Waste Policy

Food Waste Prevention Meets Recovery in DC

Posted by Steven Finn, Vice President of Food Waste Prevention. on February 27, 2018

We believe in a big-tent philosophy when it comes to dealing with food waste. There’s room for everybody who has a good idea. We are focused on prevention (aka source reduction). That is, preventing food waste from happening to begin with so kitchens avoid the financial cost of buying food they’ll just throw away, and in turn avoid contributing to the environmental impact of wasted food (CO2 emissions, wasted water, poor land use, etc).

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Food Waste: Words Matter

Posted by Steven Finn, Vice President of Food Waste Prevention. on January 18, 2018

At LeanPath, we often say that food waste matters – after all, our mission is to end avoidable food waste. So we believe it, and we act accordingly.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen