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Visualizing Food Waste Prevention

By Leanpath  //  January 10, 2019

It can be hard to picture something that isn't there. And that's exactly what food waste prevention creates: food waste that is not there anymore. It's why prevention is such a powerful solution. Other options for dealing with food waste - like diversion to compost or donations - have their place, but they only deal with food waste after it is created, after you've incurred their cost, and after it's had substantial environmental impact. Using Leanpath's food waste data, we've created a visual to help you "see" prevention.


food waste data

Take control: In this first phase of food waste prevention, a kitchen would set a baseline by tracking its current level of food waste. This will be the metric that success in prevention is measured against. Simply by tracking waste - weighing it and identifying why it was created - a staff immediately becomes more aware of food waste and begins reducing it.

Learn and adjust: A baseline is set, and all food waste data is being tracked. This is when trends emerge and a kitchen begins to get a clear picture of what is being wasted and why. Armed with that data, strategic adjustments to things like purchasing and production can confidently be made, and waste begins to disappear.

Maintain and control: Soon after launching into this work, you begin to understand the power of prevention. With things like more accurate purchasing, smarter production, waste-centric merchandising, and a kitchen staff that isn't cutting off half a bell pepper when they trim it (!), you see you are wasting less--and savings start to accumulate. And just like with any system in your kitchen - payroll and food safety, for example - you continue to monitor to ensure prevention success is maintained.

Want to "see" prevention in another way? Check out our video showing how it works:

 

 

 

 

 

 

 

 

Now that I can visualize it, how do I prevent food waste?

We've compiled expert resources to help you get started on your food waste prevention journey; these are quick wins you can implement within your team to start creating a kitchen culture of food waste prevention. When you're ready to get serious about prevention, contact our business development team and we will put together a custom proposal for how you can prevent 50% of your food waste.

Download these guides and get started
on your food waste prevention journey today!

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20 Waste Cutting Tips Every Foodservice Chef Should Know



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Preventing Food Waste at the Buffet: A Guide for Chefs & Managers


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Empowering & Engaging Culinary Teams to Prevent Food Waste



 

 

Topics: Food Waste Strategies