Food Waste Intelligence

The Leanpath webinar, "10 Food Waste Questions You Need to Ask Your Kitchen Team Today," provided insights for kitchens on minimizing food waste through strategic questioning. With instruction from Leanpath chefs Ben Murphy and Robb White, the session emphasized how asking the right questions in five core areas–overproduction, trim waste, expired ingredients, equipment failure, and quality assurance–can drive waste reduction:. Below are the 10 questions recommended by the chefs to help kitchen teams identify and manage food waste effe...

“Just six years remain to achieve the Sustainable Development Goals’ Target 12.3, which calls for halving food loss and waste worldwide by 2030. At this juncture, we fear that the uncomfortable truth is that SDG 12.3 is fast becoming out of reach.”

Food waste data gave the university’s culinary teams the information they needed to identify problems in prep, forecasting and even recipes to then reduce waste and increase diner satisfaction.

When all contributors are factored in–from land use to food waste–the food system contributes approximately 34 percent of global emissions. This surpasses electricity production and industry by approximately 10 percent each, making it the largest greenhouse gas emitting economic sector in the world.

SkyCity Auckland is a premier entertainment destination in New Zealand, with the country’s largest casino, 609 rooms across two hotels (with a third on the way), a 700-seat theater and an array of dining options.