Food Waste Intelligence

* This post is part of an ongoing series, "Food Waste Around the Globe." To see all related posts, click here. On June 14th, 2013, the Minister of Agriculture, Guillaume Garot, signed a National Pact to eliminate half of France’s food waste by 2025. The National Pact outlines 11 steps the country plans to take in order to meet this aspiring goal. Here are a few unique ideas and initiatives demonstrated in the Pact that encourage French citizens to become more aware about their own consumption and how they can reduce food waste.

This year marks an important milestone for LeanPath: we’re celebrating our 10th anniversary as a company, dedicated to food waste prevention. We’re deeply grateful for our client partners over this decade, a group of innovative and passionate people leading the industry as “waste warriors.” We’ve learned so much from you, the people who actually see and understand this challenge most clearly. You’ve inspired us with your enthusiasm for food waste prevention and your work to transform your operations, your communities, the industry, an...

The LeanPath team just returned from four jam-packed days at the National Restaurant Association (NRA) Show in Chicago, where we were excited to debut our newest food waste monitoring solution for restaurants.

SUNY Oneonta dining services, operated by Sodexo, implemented the LeanPath program in late August 2013, installing three units in three restaurant-style residential dining halls that serve the 3,400 students on the university’s unlimited meal plan.

Picture this: you’re the head chef of a foodservice operation, it’s Friday evening, and it’s time to close the kitchen doors for the week and start prepping for the coming one. The thing is, you have a refrigerator full of leftovers from meals earlier in the week, and they’ll undoubtedly go bad. This scenario isn’t unfamiliar to many chefs in large foodservice operations, so what can be done to fix it?