Food Waste Intelligence

There are three big reasons the buffet is a key source of food waste. First, it’s challenging to match supply and demand in an all-you-care-to-eat format. The default is overproduction: better to have too much on display than disappoint a customer with too little. Second, a buffet has to be aggressively merchandised. Half empty pans and blank spots on the line kill the look of a bountiful buffet. And third, when faced with that bounty, customers have a hard time gauging their own appetite and will often simply take more than they can ...

Rita Alison recently joined the LeanPath team working as a Program Director on strategic enterprise accounts, leading new projects and innovation in food waste prevention, and helping clients accelerate food waste reduction results. We sat down with Rita to learn more about her passion for food waste minimization and what drives her personally and professionally.