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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

Top food waste sources and how to prevent them: Equipment Failure

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on August 23, 2019

As Leanpath's full time Executive Chef, I've trained and coached hundreds of chefs and managers on preventing food waste in their operations. When you spend this much time with frontline foodservice workers, hearing their food waste successes and horror stories, valuable trends emerge. One of the most aggravating food loss reasons I hear about all the time is equipment failure. As chefs and managers, we trust our kitchen tools, sometimes too much. Here are a few questions to ask your staff to prevent food waste due to equipment failure.

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Topics: Kitchen Culture, Food Waste Strategies