Leanpath

⚡ Chef speed round: What’s your go-to method for repurposing food? In our recent webinar, our chefs shared some quick, creative ideas for repurposing surplus ingredients. Some top ideas from the discussion: 🌮 ➡️ 🥟 Leftover taco meat → Empanadas 🍓 ➡️ 🥗 Mushy berries → Vinaigrettes or crunchy toppings 🌿 ➡️ 🥣Trim and scraps → Dips, pestos, chutneys, and stocks It all comes down to creativity and simplicity; use what you have in front of you and make the most of it! Watch the clip to get inspired, and drop your favorite repurposing hack in the comments! 👇 🔗 Missed the full webinar? Check out our recap: https://bit.ly/4hxNpPr #foodwaste #hospitality #chefs #foodservice

With food prices soaring due to inflation, supply chain issues, and new tariffs, every wasted ingredient hits your bottom line even harder. - 5-15% of purchased food is wasted in a typical kitchen - New tariffs will drive food costs even higher Preventing waste isn’t just about sustainability, it’s about financial survival. ✅ Track waste to prevent reoccurrence ✅ Optimize inventory & portioning ✅ Repurpose creatively to stretch ingredients Read more: https://bit.ly/4iOGItq #FoodWaste #COGS #Sustainability

For years, food waste tracking relied on manual logs and basic digital tools. Now, AI is taking food waste prevention to the next level, but success isn’t just about technology. Leanpath’s latest white paper explores how AI is most effective when it is: - Integrated into kitchen operations, not just an add-on - Paired with human expertise: AI doesn’t replace chefs, it empowers them - Used for predictive insights, identifying waste trends before they happen The potential is huge, but so is the need for thoughtful implementation. 📥 Download the full white paper here: https://bit.ly/4bVEYfw #AI #FoodWaste #Foodservice

🔪 What are the essential tools for a low-waste kitchen? ♻️ Food waste adds up fast, but the right kitchen tools can help keep it under control. Join Leanpath food waste prevention chefs Robb White, CEC CCA AAC and Ben Murphy for a 30-minute webinar where they’ll share their must-have equipment to make kitchens more efficient and sustainable. 📅 April 9, 2025 ⏰ 10 am PDT | 1 pm EDT | 5 pm GMT Learn how the right tools can help manage: ✅ Trim waste ✅ Overproduction ✅ Spoilage ✅ Expiration and more! 🎟️ Sign up now: https://bit.ly/3FvvgVc #FoodWaste #Sustainability #Foodservice

See this blue segment in a Leanpath waste breakdown? Every Chef I have ever spoken to who runs a banqueting operation has this to some degree; it's Hospitality Guarantee, where food was prepped for a certain number of diners and the number turned out to be ...uncertain. The root cause is anxiety about running out of food. And goodness knows food service is stressful enough without having to predict the future. One Chef put it to me this way: "Clients pad the numbers, event organisers pad the numbers, even I pad the numbers - just to be sure there will be enough. We all want to be good hosts, but that inflates the production quantities." The fix? Effective communication and reliable food waste data. Sense-checking the attendee figures across Client, Organiser and Catering teams can identify padding, and tracking the #foodwaste profile vs forecasted diner numbers of your previous events allows you finesse production quantities this time around. Maybe a rear-view mirror serves you better than a crystal ball. Bonus points if you have an up-front conversation with your client to say you track food waste and want tight numbers so their money feeds guests and not the bin. They will love you for it.

🥧Happy Pi Day! π Pie isn’t just delicious, it’s also a great way to repurpose leftovers and reduce food waste in the kitchen. From savory pot pies to creative fruit fillings, a good pie can turn surplus ingredients into something amazing. Chefs, what’s your go-to leftover-saving pie recipe? Drop your favorites in the comments! ⬇️ #PiDay #FoodWaste #Sustainability

How did Carle Foundation Hospital cut food waste by 36% in just five months? By using AI-powered tracking, staff engagement, and data-driven decisions, they made real, measurable progress in their kitchen. 🍽️📉 Carle Health partnered with Leanpath to identify waste patterns, adjust production, and empower their team—all leading to less food waste, lower costs, and a more sustainable operation. According to Carle's Director of Food & Nutrition Services, Kevin Steffes: "Leanpath keeps us focused on food waste and the staff is thinking about it when they make decisions." Swipe through to learn more about how they did it! ➡️ #FoodWasteReduction #Sustainability #FoodService

March is #BCorpMonth and Leanpath is proud to be a B Lab Certified B Corporation! As a B Corp, we are part of a global movement of businesses dedicated to using work for good. For us, that means helping foodservice teams stop food waste. Preventing food waste helps fight food insecurity, reduce greenhouse gas emissions, and build a more sustainable food system. We’re also committed to Target 12.3, the UN goal of cutting global food waste in half by 2030. As part of the B Corp community, we hold ourselves accountable to this mission, measuring our impact, improving our practices, and working with partners who share our vision. This month, we celebrate the thousands of businesses proving that a better way is possible. And we recommit to our mission: a food system where waste is not an option. #BCorpMonth #FoodWaste #Sustainability #GenB

I love this image, taken by a Leanpath food waste Tracker. Somebody in the kitchen cared enough to scribble a small note of apology accompanying this great looking pizza as it became #foodwaste. This is a real connection made in a real kitchen, and it says 2 key things to me: 1. Awareness: that person understands the care and ingredients that went into it, and they place a value on that. 2. Accountability: that pizza is not being 'swept under the carpet', it's being accounted for. Team awareness and accountability for waste are very material to the bottom line of any food service operation. How many words is a picture worth?

Leanpath and The Culinary Institute of America recently hosted a webinar diving deep into one of the most impactful food waste prevention strategies: repurposing. In case you missed it, we’ve rounded up the highlights for you, including: - The three pillars of a successful repurposing program - Key food waste sources for repurposing - How to make the case for a repurposing program - Creative repurposing ideas from our chefs and attendees Thanks to CIA's Chef Jason Potanovich as well as our own Leanpath Chef's Robb White, CEC CCA AAC and Ben Murphy for sharing their expertise! Read the recap here: 🔗 https://bit.ly/4bC15HJ #FoodWasteReduction #Sustainability #ZeroWaste