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.
Anticipating and preventing food waste as you reopen your kitchens
Posted by Sam Smith, Director of Marketing on May 22, 2020
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.
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.
Topics: Food Waste Strategies, COVID-19
How healthcare foodservice is adapting
Posted by Julie Meyers /// Business Development Manager on April 3, 2020
CBORD, an integrated technology provider, hosted a webinar focusing on the many challenges that COVID-19 poses for healthcare foodservice professionals. Panelists from Indiana University Health and Duke Raleigh Hospital shared stories and strategies they've implemented to keep their patients and teams safe and nourished amid this crisis. We've included our key takeaways from this valuable call and a link to the full webinar for you.
Topics: Kitchen Culture, Food Waste Strategies, COVID-19
COVID-19 reminds us that foodservice is central to community and connection
Posted by Andrew Shakman, Co-Founder & CEO on April 1, 2020
At Leanpath, tracking food waste on an hourly basis around the world, we’ve watched as COVID-19 has been felt across the global foodservice industry. As we’ve seen many operations forced to shut down abruptly, we’ve also seen an associated spike in food waste levels. We’ve had a unique vantage point from which to watch this set of adverse changes.
Topics: Announcements, COVID-19