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The Foodservice Operator's Guide to Food Recovery

Posted by Brennan Hogan, Marketing Manager on July 7, 2015

In the United States, every day we throw away enough food to fill the Rose Bowl Stadium while at the same time one in six Americans face hunger.

How can we turn these troubling statistics around? While there is no one solution, the U.S. Environmental Protection Agency’s (EPA) Food Recovery Hierarchy (Figure 1) is a good place to start. Each level of the hierarchy has unique benefits, but this guide will focus on the second level from the top: feeding hungry people, or food donation.

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Topics: Tips & Tricks, Food Waste Prevention Newsletter

Food Donation: Resources to Get You Started

Posted by Brennan Hogan, Marketing Manager on April 22, 2015

When you’ve done all that you can to prevent waste, the next best option on the EPA Food Recovery Hierarchy is feeding hungry people. And when one in six United States citizens receives food assistance, it's as important as ever to do our best to ensure excess edible food makes it to a hungry person instead of a landfill.

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Topics: Tips & Tricks

Tip: "Chef's Choice"

Posted by Dave Britton, Exec. Director of Operations on March 16, 2014

Picture this: you’re the head chef of a foodservice operation, it’s Friday evening, and it’s time to close the kitchen doors for the week and start prepping for the coming one. The thing is, you have a refrigerator full of leftovers from meals earlier in the week, and they’ll undoubtedly go bad. This scenario isn’t unfamiliar to many chefs in large foodservice operations, so what can be done to fix it?

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Topics: Tips & Tricks, Food Waste Prevention Newsletter

Tip: Preventing Food Waste: A Team Effort

Posted by Dave Britton, Exec. Director of Operations on March 5, 2014

Earlier this month, we facilitated a session with some LeanPath clients to discuss best practices to utilize the LeanPath System and reduce more waste. Throughout the conversation, there was a common theme: Reducing food waste starts with cultivating a positive, waste-aware culture in the kitchen. Once your team is on board, reducing waste becomes second nature, resulting in less food wasted and more money saved.

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Topics: Tips & Tricks, Food Waste Prevention Newsletter