Food Waste Intelligence | Leanpath Blog

8 objections to food waste measurement, and how to respond

Posted by Leanpath on December 20, 2019

In order to meet the UN goal of reducing food waste by 50% by 2030 we need to accelerate adoption of food waste measurement and behavior change around the world. That means understanding the fears and concerns of companies that have the largest potential impact and responding to them with expertise. The Food Loss & Waste Protocol released a conversational whitepaper identifying top objections to measuring food waste with recommendations on how to move the conversation forward. Here is a summary of the top objections to measuring food waste and strategies to overcome them - for a deeper read including case studies, check out the full FLW Protocol publication here.

Topics: Kitchen Culture, Food Waste Strategies, Food Waste Policy

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.

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.

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.

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.

Topics: Kitchen Culture, Food Waste Strategies