Food Waste Intelligence

In the complex, fast-paced world of foodservice, operators are constantly balancing a dozen spinning plates. You are managing rising food costs, navigating labor challenges, and working tirelessly to deliver an exceptional guest experience. In such a demanding environment, food waste is often an unfortunate byproduct of the sheer complexity of the operation.

Food waste is a major problem in the healthcare foodservice settings, representing a significant inefficiency that no operation can afford. In our recent webinar, hosted in partnership with Premier, we spoke with Kevin Steffes, Director of Food and Nutrition Services at Carle Health, about how their team achieved an impressive 44% reduction in food waste in one year. This success not only aligns with their commitment to sustainability but has also generated a substantial return on investment.

In today’s fast-paced culinary world, kitchens face constant pressure to be more efficient, profitable, and sustainable. But how can you achieve these goals without compromising on quality or creativity? Leanpath and Galley Solutions recently teamed up for a webinar to discuss five practical strategies that can help kitchens streamline operations, reduce waste, and increase their bottom line. The discussion featured two culinary experts: Chef Ben Murphy of Leanpath and Chef Nate Keller of Galley. Here’s a summary of their top tips for...

Food waste history buffs will recall the launch of the Courtauld Commitment in 2005. Led by UK-based WRAP and funded by local governments, the initiative engaged food organizations in a voluntary commitment approach to reducing household food waste and food and packaging waste in the UK grocery sector. Recently, the Courtauld Commitment was renamed the UK Food and Drink Pact, and the inclusion of the word “Drink” sparked discussions with my colleagues on the subject of elevating the tracking of liquid food waste as part of standard fo...

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.