New research on behalf of the U.N.’s Champions 12.3 finds there is a strong business case for foodservice operators serving hospitals, schools, sports arenas and other facilities to reduce food waste. The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs. (“Catering” here refers to “contract catering” or “foodservice contract management.”)
Read More >>
Companies Save $14 on Every $1 Invested in Reducing Food Waste Earlier this month a new report was released from Champions 12.3, in collaboration with the World Resources Institute (WRI) and WRAP, that found companies saved $14 for every $1 invested in reducing food waste. This report, which includes customer-protected data from LeanPath among the data set, is very favorable financial validation of the food waste prevention work that LeanPath has led for the past 13 years. It supports the fact that if organizations, consumers and gove...
Read More >>