Questions. Everyone has them. I have been fortunate enough to work with hundreds of organizations and thousands of chefs and most of them have the same thing in common: they have a food waste problem and they want a solution for it. I get asked A LOT of questions. Most of the questions I get asked are about repurposing - like, “Chef, do you have a recipe for orange peels?” or “What do I do with leftover pizza dough?” Most of these types of questions have to do with chefs looking for recipes or ideas to creatively turn trim waste or ov...
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This is a recurring feature where LeanPath Executive Chef Robb White examines real food waste images from LeanPath 360s and shares insights based on what he sees.
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We’ve just wrapped up an exciting week in Milano, Italy, where we were fully engaged in one of the most exciting – and important – sustainability conferences, Seeds and Chips. Seeds and Chips is aptly named – a huge gathering where agriculture meets technology and innovation. It is the leading food innovation summit in the world housed in a building (Milano Congresi, or MICO) designed to inspire creative ideas. If you are into the topic of feeding the world, Seeds and Chips is for you.
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