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Reducing food waste by changing behavior in the kitchen

Posted by Steve Finn, VP of Food Waste Prevention & Sam Smith, Director of Marketing on November 24, 2020

UK-based WRAP, the Waste Resources Action Programme, recently announced a food waste reduction campaign entitled “Wasting food: it’s out of date.” This is a highly visual effort to convey the scale of the food waste challenge through eye-opening facts (ex. the UK discards 20 million slices of bread daily) and the associated deep environmental, social, and financial impacts (ex. over 500,000 acres of land are unnecessarily used to produce the inputs for that wasted bread).

Building on WRAP’s Love Food, Hate Waste work, the idea is to further educate UK citizens on the severity of the food waste challenge and catalyze change at the consumer level, where 70% of the UK’s food waste occurs.

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Topics: food waste measurement, Kitchen Culture

50 food waste prevention ideas for Earth Day’s 50th anniversary

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on April 22, 2020

Today isn’t just any Earth Day, it’s the 50th Earth Day. And to celebrate we’ve collected 50 of our top food waste prevention tips for the kitchen, whether the foodservice or home kitchen. It’s cliché, but in kitchens preventing food waste, every day is Earth Day. We’re proud to help kitchens around the world bring the mission of a more sustainable planet to their teams and their work. Enjoy!

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Topics: Kitchen Culture, Food Waste Strategies

How healthcare foodservice is adapting

Posted by Julie Meyers /// Business Development Manager on April 3, 2020

CBORD, an integrated technology provider, hosted a webinar focusing on the many challenges that COVID-19 poses for healthcare foodservice professionals. Panelists from Indiana University Health and Duke Raleigh Hospital shared stories and strategies they've implemented to keep their patients and teams safe and nourished amid this crisis. We've included our key takeaways from this valuable call and a link to the full webinar for you.

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19

COVID-19 and food waste prevention

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on March 17, 2020

As the situation around COVID-19 continues to evolve, many foodservice operations around the globe are experiencing impacts.  With a focus on health and safety, operations are temporarily closing, adjusting hours to limited service, or changing service styles to remove self-service or buffets - anything to mitigate the chance of spreading the virus. Foodservice teams may be notified with short notice of these changes in an effort to further protect our communities.  

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19

Free resources: Focusing on kitchen efficiency during slow times

Posted by Leanpath on March 13, 2020

The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line. 

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19