---
title: Food Waste Intelligence | Leanpath Blog | Food Waste Strategies (8)
description: Food Waste Strategies | Food waste resources, statistics, and news from Leanpath. (8)
---

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## Food Waste Intelligence

## [ReFED, Leanpath and others offer food waste guidance when reopening](https://blog.leanpath.com/refed-leanpath-offer-guidance-to-reduce-food-waste)

Posted By [Leanpath](https://blog.leanpath.com/author/leanpath) on Aug 18, 2020

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[![refed-leanpath-guidelines-for-reopen](https://blog.leanpath.com/hubfs/refed-leanpath-reopen.jpg)](https://blog.leanpath.com/refed-leanpath-offer-guidance-to-reduce-food-waste)

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.

[Read More \>\>](https://blog.leanpath.com/refed-leanpath-offer-guidance-to-reduce-food-waste)

#### Topics:

[Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies) [COVID-19](https://blog.leanpath.com/topic/covid-19)

## [4 tips to create a more food-waste aware menu](https://blog.leanpath.com/4-tips-to-a-food-waste-aware-menu)

Posted By [Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst](https://blog.leanpath.com/author/robb-white-cec-cca-aac-executive-chef-food-waste-prevention-catalyst) on Jul 24, 2020

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[![leanpath-new-menus](https://blog.leanpath.com/hubfs/leanpath-changing-menus.png)](https://blog.leanpath.com/4-tips-to-a-food-waste-aware-menu)

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.

[Read More \>\>](https://blog.leanpath.com/4-tips-to-a-food-waste-aware-menu)

#### Topics:

[Tips & Tricks](https://blog.leanpath.com/topic/tips-tricks) [Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies)

## [Data shows lower food volumes can lead to more food waste](https://blog.leanpath.com/data-shows-lower-food-volumes-lead-to-food-waste)

Posted By [Brennan Hogan, Product Manager](https://blog.leanpath.com/author/brennan-hogan-product-manager) on Jun 10, 2020

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As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.

[Read More \>\>](https://blog.leanpath.com/data-shows-lower-food-volumes-lead-to-food-waste)

#### Topics:

[Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies) [COVID-19](https://blog.leanpath.com/topic/covid-19)

## [How Swedish hospital cut its food waste by 53 percent](https://blog.leanpath.com/how-swedish-cut-food-waste-by-53-percent)

Posted By [Sam Smith, Director of Marketing](https://blog.leanpath.com/author/sam-smith-director-of-marketing) on May 29, 2020

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[![leanpath-case-study-swedish-first-hill](https://blog.leanpath.com/hubfs/leanpath-swedish.jpg)](https://blog.leanpath.com/how-swedish-cut-food-waste-by-53-percent)

Swedish is the largest non-profit healthcare provider in the Puget Sound, Washington, area. Six of its dispersed facilities utilize the Leanpath platform to prevent food waste. The healthcare foodservice operation at its First Hill campus is run by Corporate Executive Chef Zachary Schwab. First Hill typically has about 1,800 covers a day in patient services, with 600 meals a day retail and around 10 catered events. Schwab has overseen food waste reduction with Leanpath since 2007. That experience has led to the development of system-w...

[Read More \>\>](https://blog.leanpath.com/how-swedish-cut-food-waste-by-53-percent)

#### Topics:

[Case Study](https://blog.leanpath.com/topic/case-study) [Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies)

## [Anticipating and preventing food waste as you reopen your kitchens](https://blog.leanpath.com/anticipating-and-preventing-food-waste-as-you-reopen)

Posted By [Sam Smith, Director of Marketing](https://blog.leanpath.com/author/sam-smith-director-of-marketing) on May 22, 2020

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[![open-again-sign](https://blog.leanpath.com/hubfs/leanpath-open-again.jpg)](https://blog.leanpath.com/anticipating-and-preventing-food-waste-as-you-reopen)

There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.

[Read More \>\>](https://blog.leanpath.com/anticipating-and-preventing-food-waste-as-you-reopen)

#### Topics:

[Food Waste Strategies](https://blog.leanpath.com/topic/food-waste-strategies) [COVID-19](https://blog.leanpath.com/topic/covid-19)

<https://blog.leanpath.com/topic/food-waste-strategies/page/7> [7](https://blog.leanpath.com/topic/food-waste-strategies/page/7) [8](https://blog.leanpath.com/topic/food-waste-strategies/page/8) [9](https://blog.leanpath.com/topic/food-waste-strategies/page/9) [10](https://blog.leanpath.com/topic/food-waste-strategies/page/10) <https://blog.leanpath.com/topic/food-waste-strategies/page/9>

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