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COVID-19 is impacting the quality of produce deliveries. Here’s how to keep it from leading to food waste.

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on September 30, 2020

All facets of the foodservice industry have been affected by COVID-19, including food suppliers. The fine folks we get our meats, seafood, and produce from are also seeing significant challenges as demand for products has reduced and supply in some areas is excessively high. The problem is, because demand is reduced, suppliers have more product on hand. They are delivering it later in its window of freshness, which increases the risk of food waste. This is creating two issues: one, kitchens have to retrain their staff on inspecting produce; and two, operators need to figure out ways to use produce faster when they do get poor quality.

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Topics: Food Waste Strategies

New report: Anaerobic digestion is no silver bullet for food waste

Posted by Steven Finn, Vice President of Food Waste Prevention. on September 21, 2020

If you want your work addressing food waste to have the biggest impact on greenhouse gas emissions, prevent food waste to begin with, don’t rely on anaerobic digesters to deal with it. That’s the finding from a new report from UK-based food systems research group Feedback Global.

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Topics: measurement, Food Waste Strategies

China addresses food security by calling for food waste prevention

Posted by Justin W. Clewis, Country Manager, China on September 9, 2020

As food insecurity and hunger rise globally due to COVID-19, China launches a campaign to reduce food insecurity by preventing food waste. 

According to a recent report from the United Nations World Food Programme, people in 25 countries are facing “devastating levels of hunger” in the wake of the pandemic. The Global Network Against Food Crises reports that in the 50 most food insecure countries, the number of people in “crisis or worse” rose from 112 million to 123 million over the last year. Even high-income nations like the United States are seeing increased hunger. Feeding America estimates the pandemic will lead to 54 million American’s becoming food insecure.

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Topics: measurement, Food Waste Strategies, COVID-19

Leanpath Scout, a new food waste Tracker for lower-volume kitchens

Posted by Leanpath on September 1, 2020

We're proud to introduce Leanpath Scout, a food waste Tracker custom designed to fit in small spaces, achieve fast ROI even with lower food budgets and still deliver big food waste reduction.

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Topics: measurement, Food Waste Strategies, COVID-19

ReFED, Leanpath and others offer food waste guidance when reopening

Posted by Leanpath on August 18, 2020

Food waste prevention matters now more than ever for foodservice bottom-lines. Lower traffic, unpredictable production levels, new service styles, all combine to put added pressure on already narrow margins–and increase the likelihood of food waste.

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Topics: Food Waste Strategies, COVID-19