---
title: Food Waste Intelligence | Leanpath Blog | commercial kitchen (3)
description: commercial kitchen | Food waste resources, statistics, and news from Leanpath. (3)
---

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## Food Waste Intelligence

## [Using Pre-Shift Meetings to Keep Staff Focused on Food Waste](https://blog.leanpath.com/using-pre-shift-meetings-to-keep-staff-focused-on-food-waste)

Posted By [Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst](https://blog.leanpath.com/author/robb-white-cec-cca-aac-executive-chef-food-waste-prevention-catalyst) on Jan 26, 2018

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[![pre-shift-blog.jpg](https://blog.leanpath.com/hubfs/pre-shift-blog.jpg)](https://blog.leanpath.com/using-pre-shift-meetings-to-keep-staff-focused-on-food-waste)

It’s like any other priority in the kitchen: if chefs and managers don’t reinforce the message that food waste prevention matters, staff can easily lose focus. Your daily or weekly pre-shift meetings are one of the best opportunities to reinforce your priorities. Here are a few ways to keep your team focused on food waste.

[Read More \>\>](https://blog.leanpath.com/using-pre-shift-meetings-to-keep-staff-focused-on-food-waste)

#### Topics:

[Food Waste Musings](https://blog.leanpath.com/topic/food-waste-musings) [Food Waste Prevention Newsletter](https://blog.leanpath.com/topic/food-waste-prevention-newsletter) [commercial kitchen](https://blog.leanpath.com/topic/commercial-kitchen)

## [Food Waste: Words Matter](https://blog.leanpath.com/food-waste-words-matter)

Posted By [Steven Finn, Vice President of Food Waste Prevention.](https://blog.leanpath.com/author/steven-finn-vice-president-of-food-waste-prevention) on Jan 18, 2018

- [![Facebook\_icon\_blurpl 1](https://blog.leanpath.com/hubfs/Facebook_icon_blurpl%201.svg)](http://www.facebook.com/share.php?u=https://blog.leanpath.com/food-waste-words-matter)
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[![food-garbage](https://blog.leanpath.com/hubfs/food-garbage.jpg)](https://blog.leanpath.com/food-waste-words-matter)

At LeanPath, we often say that food waste matters – after all, our mission is to end avoidable food waste. So we believe it, and we act accordingly.

[Read More \>\>](https://blog.leanpath.com/food-waste-words-matter)

#### Topics:

[Food Waste Musings](https://blog.leanpath.com/topic/food-waste-musings) [Food Waste Prevention Newsletter](https://blog.leanpath.com/topic/food-waste-prevention-newsletter) [commercial kitchen](https://blog.leanpath.com/topic/commercial-kitchen)

## [Reid Health: From $1,400 Per Week in Food Waste to $600 and Dropping](https://blog.leanpath.com/reid-health-from1400perweek-to-600and-dropping)

Posted By [Sam Smith, Director of Marketing](https://blog.leanpath.com/author/sam-smith-director-of-marketing) on Dec 18, 2017

- [![Facebook\_icon\_blurpl 1](https://blog.leanpath.com/hubfs/Facebook_icon_blurpl%201.svg)](http://www.facebook.com/share.php?u=https://blog.leanpath.com/reid-health-from1400perweek-to-600and-dropping)
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[![chef-dugan-reid.jpg](https://blog.leanpath.com/hubfs/chef-dugan-reid.jpg)](https://blog.leanpath.com/reid-health-from1400perweek-to-600and-dropping)

Central Indiana-based Reid Health is an independent, non-profit hospital with a broad and unique foodservice operation. The 207-bed hospital’s central kitchen doesn’t just feed patients and supply it’s cafe -- about 3,600 meals a day -- it also services a local Meals on Wheels, provides meals for the county Head Start program, and feeds children at a local residential facility. On top of that? Internal and external catering.

[Read More \>\>](https://blog.leanpath.com/reid-health-from1400perweek-to-600and-dropping)

#### Topics:

[Food Waste Musings](https://blog.leanpath.com/topic/food-waste-musings) [Food Waste Prevention Newsletter](https://blog.leanpath.com/topic/food-waste-prevention-newsletter) [commercial kitchen](https://blog.leanpath.com/topic/commercial-kitchen)

## [Identifying Gaps, Leveraging Data](https://blog.leanpath.com/identifying-gaps-leveraging-data)

Posted By [Steven Finn, Vice President of Food Waste Prevention.](https://blog.leanpath.com/author/steven-finn-vice-president-of-food-waste-prevention) on Nov 30, 2017

- [![Facebook\_icon\_blurpl 1](https://blog.leanpath.com/hubfs/Facebook_icon_blurpl%201.svg)](http://www.facebook.com/share.php?u=https://blog.leanpath.com/identifying-gaps-leveraging-data)
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[![Identifying Gaps, Leveraging Data](https://blog.leanpath.com/hubfs/food-securityi.jpg)](https://blog.leanpath.com/identifying-gaps-leveraging-data)

We were pleased to contribute to November’s conference on food waste and food security in Arlington, Virginia, led by FFAR, the Foundation for Food and Agriculture Research. The session, entitled Food Waste to Food Security and Beyond: Identifying Research Gaps Across the Food System, pulled together a broad swath of thought leaders from government, NGOs, academia and business to focus on challenges, innovations, and advances in reducing food waste. FFAR has a specific interest in exploring high impact research opportunities related t...

[Read More \>\>](https://blog.leanpath.com/identifying-gaps-leveraging-data)

#### Topics:

[Food Waste Musings](https://blog.leanpath.com/topic/food-waste-musings) [Food Waste Prevention Newsletter](https://blog.leanpath.com/topic/food-waste-prevention-newsletter) [commercial kitchen](https://blog.leanpath.com/topic/commercial-kitchen)

## [The Hotel Industry and World Wildlife Fund Release Food Waste “Toolkit”](https://blog.leanpath.com/hotel-industry-wwf-release-food-waste-toolkit)

Posted By [Sam Smith, Director of Marketing](https://blog.leanpath.com/author/sam-smith-director-of-marketing) on Nov 15, 2017

- [![Facebook\_icon\_blurpl 1](https://blog.leanpath.com/hubfs/Facebook_icon_blurpl%201.svg)](http://www.facebook.com/share.php?u=https://blog.leanpath.com/hotel-industry-wwf-release-food-waste-toolkit)
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[![The Hotel Industry and World Wildlife Fund Release Food Waste “Toolkit”](https://blog.leanpath.com/hubfs/buffet-blog.jpg)](https://blog.leanpath.com/hotel-industry-wwf-release-food-waste-toolkit)

Hotel buffet lines are notorious waste generators. A recent study by Hyatt Regency Orlando found that guests were eating only about half of the food put out for them, and just 10 to 15 percent of the leftovers could be donated. The rest? Into the garbage with you!

[Read More \>\>](https://blog.leanpath.com/hotel-industry-wwf-release-food-waste-toolkit)

#### Topics:

[Food Waste Musings](https://blog.leanpath.com/topic/food-waste-musings) [Food Waste Prevention Newsletter](https://blog.leanpath.com/topic/food-waste-prevention-newsletter) [commercial kitchen](https://blog.leanpath.com/topic/commercial-kitchen)

<https://blog.leanpath.com/topic/commercial-kitchen/page/2> [2](https://blog.leanpath.com/topic/commercial-kitchen/page/2) [3](https://blog.leanpath.com/topic/commercial-kitchen/page/3) [4](https://blog.leanpath.com/topic/commercial-kitchen/page/4) [5](https://blog.leanpath.com/topic/commercial-kitchen/page/5) <https://blog.leanpath.com/topic/commercial-kitchen/page/4>

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