Food Waste Intelligence

Today, on March 8, at the Multi-Unit Restaurant Technology Conference (MURTEC) Conference in Las Vegas, Leanpath was very excited to be recognized by Hospitality Technology as a winner of the 2023 Industry Heroes Award.

A strong argument has to be made to bring any new equipment or process into a busy foodservice kitchen, and food waste prevention technology is no exception.

Our recent webinar, “Making the Business Case for Food Waste Prevention,” now available on demand, lays out the triple-bottom-line argument for implementing a food waste prevention system. It frames the business case in addressing the key stakeholder groups most likely to be involved in making the decision: the culinary, finance, operations and sustainability teams.

Watch the 45-minute webinar here and keep reading for some key takeaways.

With food and labor costs still at record highs and supply chain disruptions continuing, an obvious point of leverage for the foodservice industry is buying more pre-prepped frozen foods. And a new survey shows that increasingly the industry is doing just that.

Despite the benefits to reducing the potential for food waste, there are still best practices to follow to make sure those increased purchases of frozen product don't lead to increased food waste.

Amid growing pressure for the healthcare sector to decarbonize, a new guide has been released offering best practices. And it advises preventing food waste as one of the most effective ways hospital foodservice can help organizations reduce their carbon footprint.

Stanford University Residential & Dining Enterprises (R&DE) recently announced a goal to reduce its emissions from food purchases 25 percent by 2030.

This announcement comes shortly after the release of Stanford R&DE’s Food Waste Prevention Playbook, a guide for campuses to operationalize best practices in minimizing food waste.

Both initiatives fall under Stanford’s Scope 3 Emissions Program which was launched in 2021 to address all the indirect emissions that are influenced by the university’s operations. This includes food-related emissions, which they have been focused on through food waste reduction targets and, more recently, commitments to reducing emissions from food purchases.