Replacing single-use foodservice container options with reusables can reduce both disposal costs and long-term purchasing needs for restaurants and other food service businesses. According to Clean Water Action, packaging waste makes up approximately 30% of waste disposed of in the US, and these products “consume a tremendous amount of resources — including oil, trees, energy,…
Behind the larger system that drives food waste away from trash disposal are the diligent food scrap separation efforts in kitchens, offices, dining halls, and manufacturing facilities. Business food waste programs require training, logistics, and planning to be successful. The program at Wheatleigh exemplifies that. With a focus on employee training and a dedication to…
Has your business ever lost food inventory as result of an emergency or other unplanned event? Once an emergency happens, it is likely too late to create a plan that prevents wasted food from being disposed of as trash. With a plan in place in advance, you can reduce the amount of food that is…
As foodservice businesses expand their operations or re-open after a period of closure, volumes and patterns of food waste are likely to shift. LeanPath recently hosted a webinar on how to identify and manage food waste as kitchens re-open. By carefully tracking and reducing food waste, businesses and institutions can respond to increased customer expectations…
This spring, many food service businesses temporarily closed or began operating at a reduced capacity, disrupting the local and regional food system. With fewer commercial and institutional outlets for food products, farms, manufacturers, distributors, and other entities along the supply chain are finding themselves with surplus food. At the same time, food rescue organizations that…
In an article that appears in Green Lodging News, Dan Reuben discusses innovations in the hotel industry since he co-founded Boston Green Tourism in 2005. Hotels have the potential to use large amounts of energy and water, and produce a large quantity of waste. In the article, Reuben writes that the hotel industry has improved…
The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about cost savings realized by caterers who invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international alliance of executives from government, industry, research institutions, and other organizations. The research analyzed…
A recent Boston Globe article describes how local celebrity chefs and upscale restaurant owners are finding creative ways to reduce food waste. By tracking food loss, utilizing all edible food, and holding employees accountable, these businesses are saving money on purchasing while creating flavorful dishes. Here are a few outstanding examples, showcasing how Massachusetts restaurants…
An article in WasteDive reports on a new program to train hotel staff on effective food waste reduction strategies. The program is the result of a new partnership between the Rockefeller Foundation, World Wildlife Fund (WWF), and the American Hotel and Lodging Association (AHLA). Instead of wasting leftover food, the pilot program encourages hotels and their…
A graduate student at the Harvard University Extension School, Monica Munoz, authored a paper regarding organic waste management in the hotel sector in Massachusetts and the United States at large. The paper discusses the impacts of the Commercial Organics Waste Ban on affected hotels, the economic benefits of reducing food waste, and the potential that…
