In a highly visible gathering at the USDA in Washington D.C. the U.S. government increased its focus on the food waste challenge, launching its “Winning on Reducing Food Waste Initiative” – headlined by the signing of a formal agreement by the leaders of the Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration (FDA).
At LeanPath, we’re excited that World Food Day, October 16th, has once again arrived. Given the need to sustainably feed 9.6 billion citizens by 2050, and the many challenges in the global food system that we currently face, it is indeed an important event on the calendar – and it means a lot to us.
Pictured: EMIES Award Winners. Michael Robb, LeanPath Business Development Manager, Second from left
The San Diego Food System Alliance has recognized LeanPath with its Distinguished Program "EMIES" Award.
There are three big reasons the buffet is a key source of food waste.
First, it’s challenging to match supply and demand in an all-you-care-to-eat format. The default is overproduction: better to have too much on display than disappoint a customer with too little.
Second, a buffet has to be aggressively merchandised. Half empty pans and blank spots on the line kill the look of a bountiful buffet.
And third, when faced with that bounty, customers have a hard time gauging their own appetite and will often simply take more than they can eat, leading to excessive plate waste.
The good news is that you don’t have to sacrifice customer satisfaction or the visual appeal of a buffet to dramatically cut food waste. Pulling best practices gleaned from LeanPath’s decade-plus experience in food waste prevention, as well as intelligence from The World Wildlife Fund and The Rockefeller Foundation, we offer a new, free whitepaper for chefs and managers.
The five dining halls on Arizona State University’s Tempe campus turn out close to 12,000 meals per day. They had tracked food waste manually before adopting LeanPath in February 2017. ASU is also using LeanPath's post-consumer waste tracker, Spark.
"LeanPath is a lot easier than manual tracking. Easier than we anticipated,” says Aramark foodservice director Kirby Lannom. “I thought it would be difficult to get employees to buy in and use it, but it didn’t take any time.”