New research shows that Americans care deeply about sustainability but are facing an overwhelming feeling of helplessness in the face of such a large issue. The upshot: people are depending on corporations to drive sustainability, and rewarding companies that do with loyalty.
Big Opportunity for Corporations to Gain Loyalty Via Sustainability
Posted by CJ Bonge, Marketing Coordinator on June 4, 2018
Topics: Food Waste Musings, Food Waste Prevention Newsletter, CSR, Sustainability
11 Tips to Up Your Freezing Game
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on May 23, 2018
A key to preventing food waste is preserving good food for as long as necessary, and freezing is obviously a great way to do this. Although freezing is fast and efficient, there are a few tips and tricks to ensure frozen food maintains its texture, taste, color and quality.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
LeanPath’s Two Fulltime Food Waste Fighting Chefs Talk Waste Prevention
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on May 1, 2018
I couldn’t be happier to make this announcement: LeanPath has hired the world’s SECOND fulltime Food Waste Fighting Chef, Sam Evangelista. Yours truly was the first, something I’ll always be proud of. And trust me, with the size of the food waste problem, there’s room for two!
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
Canada has a $31 billion food waste problem, according to recent research. When you add in resources, energy, water and land, it tops $100 billion in waste that builds even more of an impetus to act. Chartwells, a sector of Compass Group, feeds over 1 million Canadian students each day, and hosted the Stop Food Waste Day campaign on campuses across the country today to ensure their guests and associates know how they can help put a dent in this $100 billion problem.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen
How Boston College Cut Food Waste by 60 percent in Three Years
Posted by Steven Finn, Vice President of Food Waste Prevention. on April 9, 2018
LeanPath had the pleasure of discussing food waste reduction at MassRecycle’s recent Recycling and Organics conference with a specific focus on source reduction at food service organizations.
We partnered with Sean Canny, Boston College Dining Services’ Assistant General Manager, who described BC Dining’s learning journey regarding food waste prevention since partnering with LeanPath in 2014.
Topics: Food Waste Musings, Food Waste Prevention Newsletter, commercial kitchen