More large companies are measuring food waste, a major development in reaching the UN's goal to halve food waste by 2030, a new report illustrates. Three years ago, the United Nation’s outlined its Sustainable Development Goals (SDGs), which includes Target 12.3’s call to halve food waste and reduce food loss by 2030. We now have an update on progress.
Read More >>
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.”
Read More >>
This is a recurring feature where LeanPath Executive Chef Robb White examines real food waste images from LeanPath 360s and shares insights based on what he sees. Overproduced scrambled eggs. This is such a common thing to see in our food waste photography. Breakfast buffets—or buffets in general—are difficult to match production to demand. Plus you've got the additional concern of having a visually bountiful spread. A recipe for waste. Eggs are often mass produced in the morning in big batches that aren’t justified by sales, but that...
Read More >>