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5 key takeaways from the 2019 NACUFS National Conference

Posted by Julie Meyers /// Business Development Manager on July 19, 2019

The National Association for College and University Foodservice (NACUFS) hosted its National Conference last week in Denver, Colorado. Thousands of C&U foodservice professionals gathered in common pursuit of operational excellence. Leanpath was front and center as their trusted food waste prevention partner.

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Topics: Announcements, Kitchen Culture

Andrew Shakman on the past, present and future of food waste

Posted by CJ Bonge, Marketing Coordinator on June 17, 2019

 

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.

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Topics: Video, Kitchen Culture, Food Waste Strategies

12 food waste questions I get asked all the time

Posted by Aspen Mayberry, Implementation Operations Manager on May 10, 2019

I’ve spent the last 2 years on the road for Leanpath, visiting more than 120 kitchens to train culinary teams how to track and reduce food waste. I've met thousands of foodservice workers, and witnessed a LOT of food waste. Here are 12 questions I get asked all the time and how I respond to each one.

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Topics: Kitchen Culture

New Study Shows 7:1 ROI for Restaurant Food Waste Initiatives

Posted by CJ Bonge, Marketing Coordinator on February 21, 2019

 

A recently released, UN-backed study discovered a 7:1 ROI for restaurant food waste initiatives and shatters the notion that the associated costs of food loss and waste can remain buried in operational budgets, accepted as the cost of doing business, or considered not worth the investment needed to achieve reductions.

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Topics: Case Study, Kitchen Culture

3 knife skills videos to help slash food waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on January 24, 2019

 

One of the biggest sources of food waste is trim waste from fruits, vegetables and meats. Some trim waste is inevitable. For that, try to repurpose using my guide to repurpose commonly wasted foods. But some trim waste is created because of poor knife skills: a quarter of a bell pepper is left on top, meat comes off when fat is trimmed. Teaching proper knife skills is critical. Find out the chef on your team who is best with knives and have him or her give a tutorial. Short of that, we've collected some great knife skills videos to help out with teaching the basics. 

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Topics: Kitchen Culture, Food Waste Strategies