COVID-era foodservice and the role of food waste prevention: updates and resources
There's a lot outside your control right now.
Food waste doesn't have to be.
Uncertainty is the order of the day. Menus, service styles, and demand are all in flux. The good news? This is an industry that knows how to adapt, whether to changing food costs, or to a bus load of hungry diners that just pulled up as you were shutting down service. At every level, foodservice teams know how to adjust. You can do this!
The reality is that food waste thrives in unpredictable kitchens. There will be trial and error as production sheets are refined and new ways of serving food are adopted. The industry will reopen in phases, and adjustments will be made throughout. This is a necessary work, but it brings the potential for a lot of food waste if you’re not tracking it.
Now more than ever food waste prevention is key. Thin margins don’t need the extra burden of wasted food. Plus, consumers are even more sensitive to food waste. We’ve all gotten a crash course in the value of food and the frailty of our food system. Your sustainability mission and food waste prevention efforts will find a receptive audience with COVID-era diners!
Martinsburg VA Medical Center
Food waste insights and best practices for COVID-era kitchens
Vidant Medical Center cut food waste and increased its resilience.
The kitchen team was able to identify production issues fast and run a more efficient operation.
The new challenges and opportunities in healthcare.
Lower traffic, unpredictable production levels, new service styles, all combine to put added pressure on already narrow margins–and increase the likelihood of food waste.
Introducing our newest food waste Tracker, Leanpath Go, a mobile, item-based tracking platform specifically designed to respond to the industry’s COVID-era needs.
A new report from the UK's WRAP shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a great value placed on food.
As operations reopen, it may be assumed that lower volume foodservice leads to less food waste, a new Leanpath analysis shows just the opposite.
There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste.
Join Leanpath CEO Andrew Shakman and members of Leanpath’s culinary team in this recorded webinar as they discuss the new food waste critical control points that will arise as kitchens reopen.
As economies slowly begin to reopen, the picture of what awaits foodservice is starting to come into focus. What we’re seeing are new challenges–but also significant opportunities–for food waste prevention.
At Leanpath, tracking food waste on an hourly basis around the world, we’ve watched as COVID-19 has been felt across the global foodservice industry.
As the situation around COVID-19 continues to evolve, many foodservice operations around the globe are experiencing impacts.
For some in the foodservice industry, part of the recovery from COVID-19 will involve filing insurance claims. Part of those claims may include coverage for food that had to be wasted as a result of the crisis.
Whether you’ve already got an active grab-and-go program or are instituting or expanding a program, there are best practices to follow to ensure it’s as waste-free as possible.
Whether you’ve already got an active grab-and-go program or are instituting or expanding a program, there are best practices to follow to ensure it’s as waste-free as possible.
The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. There are ways kitchens can increase efficiency during slow times–or anytime for that matter–and take greater control of the impact of that slow down on their bottom line.
