Food Waste in K-12 Operations
Food waste is a concern for every foodservice operation. In the U.S. approximately 40% of food is wasted between the farm and the plate. Wasted food is especially troubling in K-12 operations because...
View ArticleGonzaga University Launches Food Waste Tracking Initiative
Gonzaga Dining just launched the LeanPath program in July. Using LeanPath Zag Dining plans to keep food waste out the landfill and save money in the process. They even produced a video that shows...
View ArticleClik here to view.
Cal Dining Reduces Food Waste by 35%
This fall Cal Dining launched a food waste prevention project in conjunction with Stop Waste. Using LeanPath systems Cal Dining has seen a significant reduction in waste. By the end of fall semester...
View ArticleClik here to view.
Food Waste Reduction: Post and Pre-Consumer Dynamics
When it comes to food waste there are many solutions. Recently Kansas State University launched a simple print campaign to reduce plate waste. Throughout the cafeteria they posted signs that read “Eat...
View ArticleClik here to view.
Take a Tip from Consumer Food Waste Bloggers: Tracking Works
In a recent article, The Food Money Pit: How Food Waste Costs Thousands and How to Stop It, Michael De Groote of Deseret News wrote about Kerry K. Taylor, a frugal living blogger at SquawkFox.com and...
View ArticleLeanPath Customer Spotlight: Michigan Tech Cuts Its Food Waste in Half
Michigan Technological University (Michigan Tech), located in Houghton, Michigan, enrolls approximately 7,000 undergraduate and graduate students from across the nation and around the world. There are...
View ArticleClik here to view.
How to Conduct a Food Waste Audit: Getting Started
Ongoing, consistent food waste tracking is the best way to identify opportunities, make adjustments and reduce food waste. However, a good first step on this path to prevention is a food waste audit....
View ArticleClik here to view.
New Food Waste Infographic
Food waste is a global problem of breathtaking scope. A third of all food globally is wasted. And within the U.S. it’s even worse: 40% of food is not eaten—a 50% rise from the 1970s. As foodservice...
View ArticleClik here to view.
LeanPath Community Spotlight – Executive Chef Timothy Cunningham, Northern...
Executive Chef Timothy Cunningham Northern Arizona University (NAU) began using the LeanPath System in late June 2012, installing automated tracking systems in both of their dining halls. LeanPath sat...
View ArticleIntroducing LeanPath 360
The New Generation of Food Waste Prevention Solutions Today marks an exciting milestone for LeanPath: the release of our LeanPath 360 Food Waste Prevention System. You may have caught wind of this when...
View ArticleClik here to view.
FAO and WRI Say Measurement is Key to Reducing Food Waste
The notion that measurement is key to reducing food waste recently came to the forefront of the food waste prevention movement, as the UN Food and Agriculture Organization (FAO) and World Resources...
View ArticleClik here to view.
CVDL’s Useful Food Waste Info for Businesses
The folks at Benedictine University’s Center for Values-Driven Leadership have compiled a nice bit of information on food waste specifically geared towards helping businesses better understand the...
View ArticleClik here to view.
LeanPath on PBS NewsHour: Organizations Take On America’s Food Waste Challenge
In case you missed it, PBS NewsHour ran a great piece last weekend on how start-ups and other organizations are helping businesses fight food waste. Entitled Starts-Ups, Organizations Take On...
View Article
