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E-book: 5 tips to avoid food waste when labor is tight

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on January 26, 2022

The world is experiencing a massive labor shortage, the impact of which is falling particularly hard on foodservice. Chefs and managers are being forced to introduce new processes and procedures that allow the day-to-day functions of the kitchen to continue, but with much less labor than they had before. When chefs and managers choose a labor-saving tactic to fix one aspect of the operation, there may be pitfalls or unintended consequences, like an increase in food waste.

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Topics: Tips & Tricks

Tips to reduce your plastic waste AND food waste

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on September 7, 2021

In the foodservice industry, the use of plastic sometimes can’t be prevented. Much of the food we purchase and utilize in our operations come packaged in plastic and we use plastic in the operation to preserve the food we purchase and serve. But plastic waste is one of the fastest growing problems for the environment. It is estimated that by 2050, the weight of plastic in the ocean will surpass the weight of fish.

With this in mind, it is important not only for individuals to reduce their plastic use, but for foodservice operations to lead by example by reducing the amount of plastic generated in the workplace. Many large companies like Starbucks, IKEA, and Disney have already committed to eliminating single-use plastic waste in the near future, and we expect many others will follow suit.

The good news is that by preventing food waste, you can also reduce plastic use. And many of the habits Leanpath clients have developed to track food waste can be used to track and prevent plastic waste.

Here are five tips to help reduce plastic waste while at the same time reducing your food waste.

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Topics: Tips & Tricks

Labor, food costs and efficiency: The financial urgency of food waste prevention in 3 charts

Posted by Sam Smith, Director of Marketing on August 27, 2021

The two biggest costs a foodservice operation contends with -- food and labor -- are both way up. The recovery from COVID is unsteady and unpredictable due to the Delta variant. At a time when kitchen staff are being asked to do even more with even less, the typical foodservice operation continues to waste 4% to 10% of the food it purchases.

You simply can’t afford that level of waste and inefficiency, particularly right now. Here are 3 charts to help explain why.

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Topics: Tips & Tricks

Environmental impact of China’s food waste is equal to that of an entire country’s emissions

Posted by Sam Smith, Director of Marketing on August 2, 2021

As awareness of the connection between food waste and climate change grows globally, a new report illustrates the environmental impact of China’s food waste in stark detail.

More than a quarter of food produced for human consumption in China is lost or wasted each year. The carbon footprint of that waste is equal to the entire emissions of a country the size of the United Kingdom.

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Topics: Tips & Tricks

Avoid food waste due to "mishandling"

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 23, 2021

Food is thrown away and wasted due to a variety of reasonsoverproduction, spoilage, expiration, and so on. At Leanpath, we use "mishandling" as a loss reason to define food that is unfit for consumption and must be thrown away due to improper handling during production. There are a myriad of examples of improper handling of food during production, but let’s focus on the most common occurrences I see in a kitchen and what you can do to avoid them.

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Topics: Tips & Tricks