Food Waste Intelligence

Leaders from all over the world are gathering in Sharm El-Sheikh, Egypt, at COP27, the biggest climate event of the year. This event has critical implications for the pace and scale of necessary climate change efforts.

For the first time, food is central on the COP27 agenda, and Leanpath's VP of Sustainability & Public Affairs Steven Finn is attending and taking part in panel discussions on the topic.

A new international food waste pledge, the 123 Pledge, will also be announced at COP27. Leanpath has already signed on, committing to work with our client partners to prevent an amount of food waste equivalent to 50 million meals by the end of 2025.

With supply chain disruptions making it more difficult to get the food you need, when you need it, it's more important than ever that you're extending the shelf life of all your inventory. This is also a prime food waste reduction strategy.

Getting the longest life out of the food you purchase is always a concern in a food operation. It is essential to make sure that foods are stored properly to extend shelf life and avoid unnecessary waste and cut back on frequent orders and deliveries.

Trim waste is the second largest source of food waste in kitchens, just behind overproduction. Some trim waste is unavoidable. Regardless, it all represents a financial hit: while you may not eat an orange peel, your kitchen still paid for it. And protein trimmings are most costly than ever.

So it’s important to make sure your kitchen accumulates as little trim waste as possible.

To help with that, here are four questions to ask your kitchen manager, chef or frontline team to make sure reducing trim waste is top of mind.

As Leanpath's full time Executive Chef, I've trained and coached hundreds of chefs and managers on preventing food waste in their operations. One of the most persistent issues is also one of the most avoidable: food waste from items expiring in storage. Avoiding this waste takes establishing and following strict processes to ensure everything in storage is used before it can expire. Here are three questions to ask yourself or your team to find out how effective your kitchen is at avoiding expired food waste.

Healthcare is the most complex foodservice segment by far. Most have some mix of retail foodservice, catering, physician dining, other services like day care, and, of course, patient feeding with its clinical demands. Perhaps as a result of the complexity, healthcare foodservice, compared to other segments, also sees the highest rates of food waste, based on Leanpath data.