Food Waste Intelligence

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.

Leanpath CEO Andrew Shakman sat down with Chef Shawn Bucher at the Business Chef Podcast to discuss the impact and growing awareness of food waste.

As Leanpath's full time Executive Chef, I've trained and coached hundreds of chefs and managers on preventing food waste in their operations. When you spend this much time with frontline foodservice workers, hearing their food waste successes and horror stories, valuable trends emerge. One of the most aggravating food loss reasons I hear about all the time is equipment failure. As chefs and managers, we trust our kitchen tools, sometimes too much. Here are a few questions to ask your staff to prevent food waste due to equipment failur...

Food waste prevention is a mission, and mission-driven companies have an easier time recruiting and retaining staff. With foodservice turnover rates at 70% and higher, giving staff a reason to see their work as bigger than themselves, bigger than one shift or daypart, is not just nice, but necessary. Food waste prevention can do that. Here are 5 ways to get your staff engaged in the mission.

Leanpath CEO Andrew Shakman shared his view of the past, present and future of food waste at the 25th annual Chef's Culinary Conference at the University of Massachusetts, Amherst.