Food Waste Intelligence

Canada has a $31 billion food waste problem, according to recent research. When you add in resources, energy, water and land, it tops $100 billion in waste that builds even more of an impetus to act. Chartwells, a sector of Compass Group, feeds over 1 million Canadian students each day, and hosted the Stop Food Waste Day campaign on campuses across the country today to ensure their guests and associates know how they can help put a dent in this $100 billion problem.

LeanPath had the pleasure of discussing food waste reduction at MassRecycle’s recent Recycling and Organics conference with a specific focus on source reduction at food service organizations. We partnered with Sean Canny, Boston College Dining Services’ Assistant General Manager, who described BC Dining’s learning journey regarding food waste prevention since partnering with LeanPath in 2014.

New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs. LeanPath contributed anonymized data on hotel food waste for the study. LeanPath CEO Andrew Shakman and VP of Food Waste Prevention Steve Finn served on the review committee for the report.

The Commission for Environmental Cooperation (CEC) recently released a comprehensive report on the state of food loss and waste in Canada, Mexico and the United States developed through the CEC’s North American Initiative on Food Waste Reduction and Recovery. Characterization and Management of Food Loss and Waste in North America documents adverse socio-economic and environmental impacts of food loss and waste, and actions that the industrial, commercial, institutional, government and nongovernmental sectors can implement to mitigate ...

Leanpath works in a lot of kitchens. Over 2,500 in more than 38 countries. Our food waste tracking and analytics help these teams understand where their food waste is coming from and why it’s happening. Once they understand that, I work with a lot of them to then figure out strategies to start preventing the waste from happening.