Food Waste Intelligence

All facets of the foodservice industry have been affected by COVID-19, including food suppliers. The vendor partners 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. This can sometimes lead to deliveries coming later in the window of freshness, which increases the risk of food waste. This is creating two issues: one, kitchens have to retrain t...

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.

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.

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.

Restaurants deal with two primary costs: food and labor. In the current foodservice environment, kitchens have to get truly creative in order to meet the financial obligations of the business. Labor cost is and will always be a struggle to get a handle on. Too much labor and money is wasted, not enough and your business and customer satisfaction suffers.