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8 objections to food waste measurement, and how to respond

Posted by Leanpath on December 20, 2019

In order to meet the UN goal of reducing food waste by 50% by 2030 we need to accelerate adoption of food waste measurement and behavior change around the world. That means understanding the fears and concerns of companies that have the largest potential impact and responding to them with expertise. The Food Loss & Waste Protocol released a conversational whitepaper identifying top objections to measuring food waste with recommendations on how to move the conversation forward. Here is a summary of the top objections to measuring food waste and strategies to overcome them - for a deeper read including case studies, check out the full FLW Protocol publication here.

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Topics: Kitchen Culture, Food Waste Strategies, Food Waste Policy

Reducing food waste during the holiday season

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on December 16, 2019

The holidays can be tough on the planet. Road trips and flights to visit family. Christmas gifts shrouded in plastic. A lot of consumption and waste. As culinary professionals our focus this time of year is on guests and food. We are in the unique position on the front line to make the changes to combat the global food waste problem and be part of the solution. A  lot of food gets wasted this time of year, so what can you do about it? 

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Topics: Food Waste Strategies

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