As we all adjusted to the challenges of COVID-19, something notable rose to the surface in foodservice: measuring food waste was no longer just a way to cut costs and be more efficient, it became a key tool for learning and adapting to the new normal. What a kitchen wastes is one of the few real-time data points it can use to understand what's working and what's not.
Our top blog post of the year took a deep dive into how Mount Holyoke, a women's college in Massachusetts, USA, leveraged food waste tracking to its fullest.
Leanpath is proud to have played a role at the United Nations in creating the designation of September 29 as the International Day of Awareness of Food Loss and Waste
In recognition of this important day, Leanpath CEO Andrew Shakman offered a video message on the state of the global food waste fight.
In 2021, Leanpath continued its rollout of food waste prevention solutions at Sodexo sites around the world. We marked the milestone of 1,200 deployments with a review of how one of those sites was preventing food waste as it adapted to COVID-19 changes.
In the lead up to Earth Day 2021, we gave chefs and managers talking points to bring to their daily stand ups, reminding their teams why preventing food waste is so important. As the saying goes, every day is Earth Day, and every day is a good day to review these facts with your culinary team.
Our fifth most popular post was another set of talking points for chefs and managers to share with their culinary teams. This time, Leanpath Executive Chef Robb White offered tips on preventing food waste at home, in a sharable PDF.