One of the biggest sources of food waste is trim waste from fruits, vegetables and meats. Some trim waste is inevitable. For that, try to repurpose using my guide to repurpose commonly wasted foods. But some trim waste is created because of poor knife skills: a quarter of a bell pepper is left on top, meat comes off when fat is trimmed. Teaching proper knife skills is critical. Find out the chef on your team who is best with knives and have him or her give a tutorial. Short of that, we've collected some great knife skills videos to he...
Read More >>
How do we feed a growing population without destroying the planet? A comprehensive new report attempts to answer that question and in doing so draws a clear connection between feeding the globe a healthy diet and the imperative to reduce food waste.
Read More >>
It can be hard to picture something that isn't there. And that's exactly what food waste prevention creates: food waste that is not there anymore. It's why prevention is such a powerful solution. Other options for dealing with food waste - like diversion to compost or donations - have their place, but they only deal with food waste after it is created, after you've incurred their cost, and after it's had substantial environmental impact. Using Leanpath's food waste data, we've created a visual to help you "see" prevention.
Read More >>
This is a recurring feature where Leanpath Executive Chef Robb White examines real food waste images from Leanpath 360s and shares insights based on what he sees.
Read More >>