We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Technology Can Cut Down On Food Waste In Foodservice Kitchens

April 10, 2018: 12:00 AM EST
A Portland, Ore.-based foodservice technology company has developed a measurement system that helps restaurants and other establishments reduce overproduction – and waste – of food. LeanPath believes food waste can be prevented in the world’s kitchens through proper measurement using the company’s sophisticated, easy-to-use technologies like scales, cameras, and touchscreen devices that show what’s going into the landfill stream, the compost stream, and even the donation stream. The company last year tracked food waste in more than 1,200 foodservice kitchens in 20 countries. The data and imagery collected from the research revealed that overproduction is the main cause of food waste in foodservice. To solve the problem, kitchens need to: accurately forecast the amount of food needed; learn to properly use knives in food preparation; and creatively use “imperfect produce.”  [Image Credit: ©   LeanPath ]
Mallory Szczepanski, "How Overproduction is Food Waste’s Biggest Culprit and Opportunity", Waste 360, April 10, 2018, © Informa USA, Inc.,
Domains
SUSTAINABLE BUSINESS
Company News
Other
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Other
Developed by Yuri Ingultsov Software Lab.