Food Waste Intelligence

Getting the longest life out of the food you purchase is always a concern in a food operation. It is essential to make sure that foods are stored properly to extend shelf life and avoid unnecessary waste and cut back on frequent orders and deliveries.

CBORD, an integrated technology provider, hosted a webinar focusing on the many challenges that COVID-19 poses for healthcare foodservice professionals. Panelists from Indiana University Health and Duke Raleigh Hospital shared stories and strategies they've implemented to keep their patients and teams safe and nourished amid this crisis. We've included our key takeaways from this valuable call and a link to the full webinar for you.

At Leanpath, tracking food waste on an hourly basis around the world, we’ve watched as COVID-19 has been felt across the global foodservice industry. As we’ve seen many operations forced to shut down abruptly, we’ve also seen an associated spike in food waste levels. We’ve had a unique vantage point from which to watch this set of adverse changes.

For some in the foodservice industry, part of the recovery from COVID-19 will involve filing insurance claims. Part of those claims may include coverage for food that had to be wasted as a result of the crisis. We wanted to give our clients a walk through on two ways to generate the relevant reports from your Leanpath data.

[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.