There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.
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As economies slowly begin to reopen, the picture of what awaits foodservice is starting to come into focus. What we’re seeing are new challenges–but also significant opportunities–for food waste prevention.
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Ten years ago the Martinsburg VA Medical Center, in Martinsburg, West Virginia, launched its Green Kitchen initiative, a precedent-setting sustainability program in the Veteran’s Administration. Food waste is a central focus, and working with Leanpath from the start, the foodservice team has prevented over 330,000 pounds of food from being wasted.
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Today isn’t just any Earth Day, it’s the 50th Earth Day. And to celebrate we’ve collected 50 of our top food waste prevention tips for the kitchen, whether the foodservice or home kitchen. It’s cliché, but in kitchens preventing food waste, every day is Earth Day. We’re proud to help kitchens around the world bring the mission of a more sustainable planet to their teams and their work. Enjoy!
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Whether you’ve already got an active grab-and-go program or are instituting or expanding a program, there are best practices to follow to ensure it’s as waste-free as possible.
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