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Vegetable waste’s surprising contribution to greenhouse gas emissions

Posted by Sam Smith, Director of Marketing on November 27, 2019

When it comes to greenhouse gas emissions, all food waste is not equal. Based on its GHG footprint, meat waste contributes the largest amount of emissions by weight. Waste a little bit of beef, contribute a lot of GHGs.

But as a recent World Resources Institute report shows, vegetables are actually the biggest contributor to emissions behind beef and seafood, simply because of the sheer volume of vegetables wasted.

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Topics: Food Waste Strategies, Food Waste Policy

Chef Ann Cooper and Leanpath create new food waste engagement tools for elementary schools

Posted by Steven Finn, Vice President of Food Waste Prevention. on November 20, 2019

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.

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Topics: Case Study, Food Waste Strategies

Chefs Roundtable, Part 3 - Staff Engagement Strategies

Posted by Leanpath on November 8, 2019

Staff engagement in food waste prevention pays big dividends. When staff are engaged in tracking food waste, a kitchen gets more complete data, which provides greater insight into what a kitchen is wasting and why. But staff engagement in a mission-driven effort like food waste prevention also leads to better retention and job satisfaction.

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Topics: Kitchen Culture, Food Waste Strategies

Scaling food waste prevention at the ReFED Food Waste Summit 2019

Posted by Steven Finn, Vice President of Food Waste Prevention. on November 1, 2019

We’ve just returned from ReFED’s 2019 Food Waste Summit in San Francisco, where we were excited to participate with many long-time partners and colleagues on the challenge of advancing food waste reduction at scale in accordance with Target 12.3 of the Sustainable Development Goals - which calls for cutting global food waste in half by 2030.

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Topics: Announcements, Food Waste Policy

How the Hilton San Diego Bayfront achieved massive food waste reductions

Posted by Leanpath on October 24, 2019

The Hilton San Diego Bayfront, a 1,190-room luxury hotel on the city’s waterfront, has been tracking food waste with Leanpath for only five months, but has already seen a dramatic reduction in food waste: a 50% drop in waste by weight and 51% drop by waste value.

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Topics: Case Study