---
title: Food Waste Intelligence | Leanpath Blog (41)
description: Food waste resources, statistics, and news from Leanpath. (41)
---

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## Food Waste Intelligence

## [COVID-19 and food waste prevention](https://blog.leanpath.com/covid-19-and-food-waste-prevention)

Posted By [Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst](https://blog.leanpath.com/author/robb-white-cec-cca-aac-executive-chef-food-waste-prevention-catalyst) on Mar 17, 2020

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[![COVID-19 and food waste prevention](https://blog.leanpath.com/hubfs/BL-chef-inventory.jpg)](https://blog.leanpath.com/covid-19-and-food-waste-prevention)

As the situation around COVID-19 continues to evolve, many foodservice operations around the globe are experiencing impacts. With a focus on health and safety, operations are temporarily closing, adjusting hours to limited service, or changing service styles to remove self-service or buffets - anything to mitigate the chance of spreading the virus. Foodservice teams may be notified with short notice of these changes in an effort to further protect our communities.

[Read More \>\>](https://blog.leanpath.com/covid-19-and-food-waste-prevention)

#### Topics:

[Kitchen Culture](https://blog.leanpath.com/topic/kitchen-culture) [Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies) [COVID-19](https://blog.leanpath.com/topic/covid-19)

## [Free resources: Focusing on kitchen efficiency during slow times](https://blog.leanpath.com/kitchen-efficiency-during-slow-times)

Posted By [Leanpath](https://blog.leanpath.com/author/leanpath) on Mar 13, 2020

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[![Free resources: Focusing on kitchen efficiency during slow times](https://blog.leanpath.com/hubfs/BL-Chefs-Corona.jpg)](https://blog.leanpath.com/kitchen-efficiency-during-slow-times)

The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line.

[Read More \>\>](https://blog.leanpath.com/kitchen-efficiency-during-slow-times)

#### Topics:

[Kitchen Culture](https://blog.leanpath.com/topic/kitchen-culture) [Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies) [COVID-19](https://blog.leanpath.com/topic/covid-19)

## [See how Marriott's Hotel Alfonso XIII in Seville reduced food waste 66%](https://blog.leanpath.com/marriott-hotel-alfonso-xiii-seville-reduced-food-waste-66-percent)

Posted By [Leanpath](https://blog.leanpath.com/author/leanpath) on Mar 05, 2020

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[![See how Marriott's Hotel Alfonso XIII in Seville reduced food waste 66%](https://blog.leanpath.com/hubfs/hotel-alfonso-exterior.jpg)](https://blog.leanpath.com/marriott-hotel-alfonso-xiii-seville-reduced-food-waste-66-percent)

Executive Chef Brian Deegan runs the foodservice operation at Marriott’s Hotel Alfonso XIII in Seville, Spain. The 150-room hotel has five restaurants and bars, with a third of its F&B revenue from banquet events. Chef Deegan is a self-confessed numbers guy. “I like to run a tight ship,” he says. “I don’t want to sound like a scrooge, but we’re a kitchen not a supermarket. I buy fresh food to sell not to keep on the shelves.” He embraced food waste tracking and the insight it provided on how to be more efficient. And he’s shown big re...

[Read More \>\>](https://blog.leanpath.com/marriott-hotel-alfonso-xiii-seville-reduced-food-waste-66-percent)

#### Topics:

[Case Study](https://blog.leanpath.com/topic/case-study)

## [Leanpath 12.3 Initiative update: partnering on research with SESYNC](https://blog.leanpath.com/sesync-research-partnership)

Posted By [Steven Finn, Vice President of Food Waste Prevention.](https://blog.leanpath.com/author/steven-finn-vice-president-of-food-waste-prevention) on Feb 26, 2020

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[![Leanpath 12.3 Initiative update: partnering on research with SESYNC](https://blog.leanpath.com/hubfs/BL-SESYNC.jpg)](https://blog.leanpath.com/sesync-research-partnership)

In 2019, Leanpath launched the Leanpath 12.3 Initiative, an effort to expand the reach of food waste prevention knowledge and tools to non-profits and educational organizations. As part of the Initiative, we’re excited to report on a research partnership we've joined entitled, “Food Waste and the Environment” sponsored by SESYNC – The National Socio-Environmental Synthesis Center.

[Read More \>\>](https://blog.leanpath.com/sesync-research-partnership)

#### Topics:

[Announcements](https://blog.leanpath.com/topic/announcements) [Food Waste Policy](https://blog.leanpath.com/topic/food-waste-policy)

## [How the Sheraton Grand Hotel & Spa Edinburgh cut waste 64%](https://blog.leanpath.com/sheraton-grand-hotel-and-spa-edinburgh-case-study)

Posted By [Leanpath](https://blog.leanpath.com/author/leanpath) on Feb 12, 2020

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[![How the Sheraton Grand Hotel & Spa Edinburgh cut waste 64%](https://blog.leanpath.com/hubfs/cs-sheraton-edinburgh-blog-featured-image.jpg)](https://blog.leanpath.com/sheraton-grand-hotel-and-spa-edinburgh-case-study)

Executive Chef Shaun Woodhouse and his team at the Sheraton Grand Hotel & Spa Edinburgh discovered opportunities to cut their waste and began changing purchasing and prep to drive results, which have been impressive: a 64% reduction in food waste value and a 58% reduction in weight. They’ve maintained these levels over time as Leanpath became a “business as usual” component of their kitchen. “The support from Leanpath has been great.”

[Read More \>\>](https://blog.leanpath.com/sheraton-grand-hotel-and-spa-edinburgh-case-study)

#### Topics:

[Case Study](https://blog.leanpath.com/topic/case-study)

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