Food Waste Intelligence

Bringing a new piece of equipment into a busy kitchen is never a decision to be taken lightly. And since food waste prevention is often a brand new part of the kitchen workflow, it’s understandable that there could be a lot of questions about what it means for your processes and team. In the last two years, I’ve visited over 120 kitchens, training them on preventing food waste with Leanpath. Here are the most common questions I get asked about introducing Leanpath equipment into foodservice kitchens.

It is very hard to read the latest UN report on climate change. Not technically challenging - it’s written in very clear, stark language - but emotionally difficult. The problems are so big, so daunting, it’s hard to keep it all in your head at once. So it’s worth remembering as we are faced again with the enormity of the problem, that the way to deal with any big challenge is to break it down into manageable pieces, and focus on those. For foodservice kitchens, the manageable piece of the climate challenge is preventing food waste.

Food waste prevention is a mission, and mission-driven companies have an easier time recruiting and retaining staff. With foodservice turnover rates at 70% and higher, giving staff a reason to see their work as bigger than themselves, bigger than one shift or daypart, is not just nice, but necessary. Food waste prevention can do that. Here are 5 ways to get your staff engaged in the mission.

Today, July 29, is Earth Overshoot Day. It’s a critically important day for everyone interested in advancing food waste reduction and ensuring a sustainable future. Earth Overshoot Day represents the point in the year where humanity’s demand for ecological resources (our collective ecological footprint) exceeds the Earth’s ability to supply them (biocapacity). The Global Footprint Network maintains the annual calculation of Earth Overshoot which has, unfortunately, been moving steadily forward (i.e. earlier in the calendar) over time....

We're excited to welcome Scott Allmendinger to the front lines of the fight against food waste as Leanpath's Vice President of Sales. Scott has been a chef, award-winning writer, and sales team leader, but his favorite job? Dishwasher. Learn more about the newest member of our team.