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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

Chefs Roundtable, Part 2 - Menu planning tips to prevent food waste

Posted by Leanpath on October 4, 2019

One of the best tools to prevent food waste is your menu, and deliberately integrating repurposing into the menu to ensure food is reutilized rather than wasted. In a 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 menu planning.

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Topics: Kitchen Culture, Food Waste Strategies

Chefs Roundtable, Part 1 - Inventory strategies to prevent food waste

Posted by Leanpath on September 24, 2019

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.

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Topics: Kitchen Culture, Food Waste Strategies

Andrew Shakman on the Business Chef Podcast

Posted by Leanpath on September 18, 2019

 
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. 
Listen to the Podcast
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Topics: Kitchen Culture, Food Waste Strategies

Guardians of Grub campaign empowers foodservice professionals to reduce food waste

Posted by Leanpath on September 5, 2019

A bold new foodservice industry campaign called Guardians of Grub, is empowering foodservice professionals in the UK and beyond to Stand Up for Food and reduce food waste during the month of September.
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Topics: Announcements, Kitchen Culture