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Vegetable waste’s surprising contribution to greenhouse gas emissions

Posted by Sam Smith, Director of Marketing on November 27, 2019

When it comes to greenhouse gas emissions, all food waste is not equal. Based on its GHG footprint, meat waste contributes the largest amount of emissions by weight. Waste a little bit of beef, contribute a lot of GHGs.

But as a recent World Resources Institute report shows, vegetables are actually the biggest contributor to emissions behind beef and seafood, simply because of the sheer volume of vegetables wasted.

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Topics: Food Waste Strategies, Food Waste Policy

Chef Ann Cooper and Leanpath create new food waste engagement tools for elementary schools

Posted by Steven Finn, Vice President of Food Waste Prevention. on November 20, 2019

Chef Ann Cooper, Director of Nutrition Services for Boulder Valley School District, in Colorado, USA, and founder of the Chef Ann Foundation has worked with Leanpath to reduce food waste across the district. We also recently collaborated on a new curriculum teaching the importance of food waste prevention to elementary school students.

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Topics: Case Study, Food Waste Strategies

Chefs Roundtable, Part 3 - Staff Engagement Strategies

Posted by Leanpath on November 8, 2019

Staff engagement in food waste prevention pays big dividends. When staff are engaged in tracking food waste, a kitchen gets more complete data, which provides greater insight into what a kitchen is wasting and why. But staff engagement in a mission-driven effort like food waste prevention also leads to better retention and job satisfaction.

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Topics: Kitchen Culture, Food Waste Strategies

Chefs Roundtable, Part 2 - Menu planning tips to prevent food waste

Posted by Leanpath on October 4, 2019

One of the best tools to prevent food waste is your menu, and deliberately integrating repurposing into the menu to ensure food is reutilized rather than wasted. In a webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on menu planning.

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Topics: Kitchen Culture, Food Waste Strategies

Chefs Roundtable, Part 1 - Inventory strategies to prevent food waste

Posted by Leanpath on September 24, 2019

During a lively webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on inventory management.

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Topics: Kitchen Culture, Food Waste Strategies