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COVID-19 changes consumer attitudes toward food waste

Posted by Steven Finn, Vice President of Food Waste Prevention. on June 18, 2020

A new report from the UK's Waste Resources Action Programme (WRAP) shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a greater value placed on food.

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Topics: Food Waste News, COVID-19

Data shows lower food volumes can lead to more food waste

Posted by Brennan Hogan, Product Manager on June 10, 2020

As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.

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Topics: Food Waste Strategies, COVID-19

Anticipating and preventing food waste as you reopen your kitchens

Posted by Sam Smith, Director of Marketing on May 22, 2020

There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.

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Topics: Food Waste Strategies, COVID-19

New food waste realities–and opportunities

Posted by Andrew Shakman, Co-Founder and CEO & Steven Finn, VP of Food Waste Prevention on May 15, 2020

As economies slowly begin to reopen, the picture of what awaits foodservice is starting to come into focus. What we’re seeing are new challenges–but also significant opportunities–for food waste prevention.

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Topics: Food Waste Strategies, COVID-19

A low-waste grab-and-go program

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on April 16, 2020

Whether you’ve already got an active grab-and-go program or are instituting or expanding a program, there are best practices to follow to ensure it’s as waste-free as possible. 

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Topics: Food Waste Strategies, COVID-19