Food Waste Intelligence

At Leanpath we have long recognized the connection between food waste and climate change. That critical connection is foundational to our mission of making food waste prevention and measurement everyday practice in the world’s kitchens. The food waste-climate connection has been amplified by many organizations. For example, the UNFAO famouslynoted years ago that if ranked as a country, food waste would be the third largest emitter of greenhouse gas emissions behind the U.S. and China. The World Wildlife Fund recentlyfound that global ...

The latest report from the Intergovernmental Panel on Climate Change added further urgency to addressing the environmental crisis, predicting catastrophic temperature increases by the 2030s unless immediate action is undertaken. The report highlighted those eight key activities, four of which are related to food waste prevention.

How do you provide great hospitality in some of the most inhospitable places on earth, without food waste costing the earth financially and environmentally? I asked Winston Hugh, Compass Group Australia’s National Food Waste Reduction Manager (what a great job title!). An Exec Chef by background, Winston knows his apples when it comes to commercial kitchen operations. He’s also Canadian, so he’s no stranger to wide open spaces. Compass Group Australia’s Leanpath programme is overseen by him, and I was curious to find out what it’s rea...

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-...