Food Waste Intelligence

Minimizing food waste is paramount for foodservice kitchens, impacting both the bottom line and sustainability efforts. In our recent Chefs' Roundtable webinar, our food waste prevention chefs, Robb White and Ben Murphy, explored the essential tools and techniques for building a low-waste kitchen. The discussion highlighted practical approaches to reduce food waste at every stage, from initial preparation to final service.

For foodservice operators, managing costs has always been a balancing act—but in today’s economy, that balance is becoming harder to maintain. Rising food prices, supply chain disruptions, and inflationary pressures are already squeezing margins, and now, new tariffs on imported goods are set to make food even more expensive. With these financial challenges looming, preventing food waste is no longer just a sustainability goal—it’s a crucial business strategy for survival.

The latest installment of the Chef’s Round Table Webinar brought together chefs from Leanpath and the Culinary Institute of America (CIA) to discuss repurposing and upcycling in the kitchen. The conversation was packed with insights, strategies, and best practices for minimizing food waste while enhancing sustainability in foodservice operations.

Every day, Leanpath food waste coaches partner with kitchens around the world to empower their teams to achieve extraordinary results—cutting food waste in half while advancing financial and sustainability goals. Our secret weapon? The unwavering dedication and expertise of our people, who bring 20 years of honed best practices and a relentless passion for innovation to every client interaction. Guided by our proven playbook and inspired by the creativity and commitment of our clients, we’re constantly evolving together. Here are some...

Carle Foundation Hospital in Urbana, Illinois, United States, is a 489-bed facility with more than 8,300 team members. Its foodservice operation includes room service; a retail café with scratch-made meals that operates 20 hours a day; an ancillary retail location with pizzas, sandwiches and salads; and a staff dining area. It serves an average of 3,000 retail meals and 1,000 patient meals per day. Carle Health is committed to building a legacy of sustainability, guided by the direct link between environmental health and population he...