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New Report Shows Ways to Help Solve North America's Food Loss and Waste Problem

Posted by Leanpath on April 2, 2018

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 these impacts.

LeanPath CEO Andrew Shakman is proud to be a supporting author to the report.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

IKEA Saves 1 Million Meals Through Food Waste Initiative

Posted by Leanpath on March 13, 2018

Being careful with resources is a core value for IKEA and with the Food is Precious initiative IKEA aims to cut food waste by 50% in all IKEA stores by August 2020. A little more than a year since the roll out of the initiative IKEA has diminished food waste that is equivalent to one million meals.  To put that into a context; one million meals could feed one thousand people for a whole year. With one third of all food harvested or produced around the world being lost or thrown away everyday IKEA wants to inspire and enable people to think different about food waste and incorporate sustainability into their everyday life.

LeanPath is proud to be an IKEA partner.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

Food Waste Prevention Meets Recovery in DC

Posted by Steven Finn, Vice President of Food Waste Prevention. on February 27, 2018

We believe in a big-tent philosophy when it comes to dealing with food waste. There’s room for everybody who has a good idea. We are focused on prevention (aka source reduction). That is, preventing food waste from happening to begin with so kitchens avoid the financial cost of buying food they’ll just throw away, and in turn avoid contributing to the environmental impact of wasted food (CO2 emissions, wasted water, poor land use, etc).

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

What I’ve Learned: A Year After Hanging Up My Toque And Fighting Food Waste Full Time

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on February 16, 2018

Hard to believe that it has been a year since I hung up my toque and became the World’s First Food Waste Fighting Chef here at LeanPath. Over the past year, it has been a deep dive into learning all I can about the global scale of food waste. The problem is big--really big--and we need to teach, train, inspire and help all those out there on the front line every day to do their part to combat this global crisis.

It’s interesting: the more I teach, the more I learn. Most of my learning has come from talking with the chefs that utilize LeanPath to simply take control of their food waste. Throughout our discussions, there are always common themes that come to light. Here is a brief list of the top things I have learned over this past year from the chefs and cooks I have had the pleasure of working with.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen

New Food Waste Action Guides Reinforce Importance of Prevention and Value Of Waste Tracking

Posted by Sam Smith, Director of Marketing on February 6, 2018

ReFED, the U.S.-based nonprofit working to reduce the nation’s food waste, just released two new Food Waste Action Guides to help restaurants and foodservice providers develop waste reduction plans.

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Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen