This document discusses reducing food waste through various strategies. It notes that 4-10% of food purchased by U.S. foodservice operations is thrown out before reaching customers, representing $9-23 billion in annual pre-consumer waste. Successful prevention requires changing behaviors through measurement, automation, and interventions like production adjustments, optimized ordering/menus, and influencing consumer behaviors with signage and portion sizes. Long-term tracking of waste metrics is key to driving continuous improvement.
Thessaly master plan- WWF presentation_18.04.24.pdf
Reducing Food Waste Through Measurement and Behavior Change
1. WASTEDFOOD
FROM AWARENESS TO
Steve Finn
VICE PRESIDENT, FOOD WASTE PREVENTION
ACTIONABLECHANGE
Source Reduction at Food Service Organizations
MASSRecycle 2018 R3 Show
MARCH 26,2018
2. Yet We Waste It Away…
On the Frontlines of the Food Waste Fight
3. For the love
of food.
What connects us to our world
more than food?
4. : Reducing Food Waste Really Matters...
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5. 14 years ago, we set
out to solve a really
big problem…
8. : And We've Never Stopped Innovating
FOOD WASTE PREVENTION
FOODWASTESTATS FROM DINERS INTHIS CAFE:
h fiGitT OFfOOO WAST£ GFIFRATEO(lBS)
TOOAV LASTMONTH TOTAl
32,456.7 LBS.
THIS MONTH TCUlATE
15,000.0 LBS
PROJECTEDTOTALAT
ENDOFTHIS MONTH
30,000.0 LBS.
Take only what you know
you will eat-you can always
come back for more!100.0 LBS.
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91% of North Americans are against wasting food.
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9. What We Learned Early On
To solve this, we were going to
need to roll up our sleeves and
get in the kitchen.
To reduce food waste you need
to change behaviors, and
front line workers are the
change makers.
13. wwwwww..lleeaannppaatthh..ccoomm || iinnffoo@@lleeaannppaatthh..ccoomm || 887777..662200..66551122
• Our Mission: To Make Food Waste Prevention
Easy
• 14 years of measurable industry impact
• Creators of food waste tracking & analytics category
• Client partners in 20+ countries around the globe
• Experience with over 1,000 customer deployments
LeanPath
16. : Pre-Consumer Food Waste
H o w MUCH OF THIS PROBLEM STEMS FROM
U.S. FOODSERVICE OPERATIONS?
r - -
4-10% offood
purchased is THROWN OUT
before reaching a plate.
- - - - ,
$9-23 BILLION of
pre-consumer waste generated by
the U.S.out-of-home restaurant
and foodserv ice industry every year.
Pre-consumer waste is the kitchen waste that occurs before the food even reaches a guest,
from OVERPRODUC 10 , S 01 AGE, X A 10 and T INGS It's within the control
of the foodservice operator and can be prevented!
FOOD WASTE PREVENTION
23. 3.66 GHG Emissions
per Ton of Food
0.71 GHG Emissions
per Ton of Food
http://www.lifecyclelogic.com.au/2013/11/lca-perspective-of-food/
Benefits: Environmental
29. Measurement Works Two Ways
Find out what is being wasted and why,
so teams can…
Understand & Improve
• Understand the waste
• Set goals
• Track improvement
Change Team Behavior
• Engage employees
• Raise awareness
• Celebrate progress
30. Food waste is a behavioral problem.
Successful prevention requires everyone to
consistently repeat the right behaviors at scale.
31. Why Automation?
Save time and labor.
Reduce inconsistencies and bad data.
Collect more robust data, including
photos.
Raise staff awareness by showing value
and impact.
Transform data into analytical insights.
Prevent 3X more waste or more
using systems over pen and
paper.
32. In 2004, LeanPath invented the world’s first automated food waste tracking technology. Since 2014 alone,
working in over 20 countries,LeanPath has empowered culinary teams to prevent 20 million pounds of food
waste, an average 50% reduction per site. Our clients typically see 10-20X ROI and cut food costs by 3-8%.
LEANPATH FOOD WASTE PREVENTION PLATFORM
35. : Fast, Simple, and Powerful
Value of Loss
$ 3 1 . 0 0
Se nd Report
Review & S e n d Your Report
O M E S S A C E S
FOOD WASTE PREVENTION
Quantity: 1.0 -·Jiii..J
Event Order# (Optional):
Food: Vegetables EDIT
Reoson: Overproduction EDIT
Gonlainer: 4-inch Plastic EDIT
Station: Salad Bar EDIT
Daypart: Dinner EDIT
36. YOUR REPORT WAS RECEIVED !
---------------------------------------------------------- -------- THANKSFORTRACKING!---
-
Environmental Impact
Resources consumed if wasted
daily for a year:
•
Create Another Report Finished Tracl<ing
FINANCIAL IMPACT
ItemValue: $31.00
If Wasted Daily for a Year:
Abby D STATS
$11,315
LAST 30 DAYS
Reports: 9
Team Rank: 3
39. : Motivate Action
FOOD WASTE ALERT
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FOOD WASTE PREVENTION
40. :Inspire Measurable Improvement
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Welcome, Demo User!
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GOALS
View goals for:
Site
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Reduce Turkey waste by 90%
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All Loss Reasons
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41. •
: Detailed Reporting to Drive Operational Change
DAILY FOOD WASTE REPORT: EXAMPLE SITE
WASTE OVERV IEW
WEDNESDAY I OCTOBER 26,2016
TODAY'S WEATHER FORECAST:
Light rain st arting tomorrow afternoo n .
WASTE BY TIME OF DAYTOTAL DAILY WASTE BY VALUE
Y[ SI [ HDAY LAS Ul!iOAY
- 12AM l.lPM -
12PM 4PM -
.WM l:!AM -
E
E
E
REND
Expire d $116 163.3 B $141 I 79.4 LB
Overproduction $85 174 LB $175 1154.2 LB
Qualty $42 126.6 LB $63 154.1 LB
LeanPath dS>1'000 W ASH: PREVENT ON
PAGE 2/4
WASTE OVERVIEW
MON
OAf[
240CT
TUE
250CT
WED
260CT
THU
270CT
FRI
280CT
SAT
29 OCT
SUN
30 OCT
JAI.UE $199
NDG1l 188.3lB
$247
188.7 B
VSSAML UAV "" S39 "" S33
L.ASI WED< "" 4.8lB "" 14 1LB
Y[STUIDAY
TOP ITEMSWASTED CHARACTER IZATION LEVEL
ITEM YESTERDAY WEEK TO OATE TRANSACT ONS CHARACTERIZATION LEVELEXCEllENT UNCHARACTERIZED TRANSACTIONS
Dell Meat $45 112.5lB $45 1 12.5LB
....
Fru•t $39 122 8lB $85 1 49 2 LB 2 TRArrs.AC'IlONS 0 NOCHANG
VALUE so NOCHANG
Vegetab es $38 169.3lB $99 1 169LB 12 100 OLB NOCHANG
Mixed Protein $24 119.1lB $24 1 19.1LB TOP WASTE BY REASON CODE
Chicken- Boneless $24 19 6lB $46 1 189 LB 2 WEEK-TO
REASON CODE YESTERDAY DATE SWEEKT
42. We “Get” the Kitchen…
We have deep culinary and
operational expertise.
We’re not just
consultants; we’re
former chefs, GMs, and
operational experts.
We get it.
We are the liaison between corporate
executives, chefs, and front-line staff.
43. Use knowledge of food
types to adjust
production levels
Change batch
production methods
Use data to know how
much to pad numbers
for banquets and
buffets
Adjust Production
44. Adjust standing
par levels
Consider alternate
product options
with less waste,
such as pre-cut /
pre-sliced
Adjust pack sizes
Purchase Differently
45. Create more accurate
order guides based on
waste trend data
Eliminate high-waste
menu items
Reduce complexity and
streamline inventories
Adjust Order Guides & Menus
46. Ensure the execution
matches the intended plan
Identify training needs
through data, such as a knife
skills course
Coach individuals to identify
safe re-use opportunities
Influence Front-Line Behavior
48. • 1. Influence
consumer behavior
• Implement measures to influence
daily behavior of individuals to
reduce food waste left on their
plates.
• e.g. communicate the issue; share
data on plate waste; behavioral
nudges
2. Optimize Menus
• Make a small number of
purposeful changes to the menu
composition to reduce food waste
left on plates.
• e.g. reduce portion size; optimize
item pairings; policies on extra
servings, redesign serving
workflow
Two Ways to Reduce Plate Waste
49. Measure current level of plate wasteMeasure Baseline
Data to inspire and change behaviors
Enable Consumer
Change
Detailed analytics insight to drive menu changes and
optimization
Enable Menu
Optimization
Measure and track the success of changes and
progress toward goal
Measure Impact
Data Enables Both Approaches
50. Specific
Strategies
Educational
Signage
Messages that
Change
Behaviors
• Moving from trays to “trayless” dining (Study by Journal of Hunger &
Environmental Nutrition;32%reduction in food waste when trays are
made unavailable)
• Using right-sized serving utensils to ensure correct portioning
• Staffed service rather than self-service models to control portioning
• Signage matters (Kansas State US study found simple signs reminding
people not to waste food resulted in 15%reduction of wasted food)
• What’s on the sign matters too (Ohio State US study found that when
diners know scraps go to compost they waste more)
• Injunctive norms to imply the approved behavior (Ex: 95%of our
customers care about not wasting food)
• Loss aversion to highlight what’s lost by not taking action (Ex:
Wasted food today could have fed 500 hungry people)
• Clear calls to action (Ex: Take only what you will eat; come back for
seconds)
• Vivid presentation of data showing how much food was wasted in a
staggering way
Industry Insights
51. : Spark Behavior Change
t t t
FOOD WASTE STATS FROM DINERS INTHIS CAFE:
WF.IGliT OFrOOD WASTF.GfNE A TF.D(l RS.)
TODAY LAST MONTH TOTAL
32,456.7 LBS.
THIS MONTH TO-DATE
15,000.0 LBS.
PROJECTEDTOTAL AT
END OFTHIS MONTH
30,000.0 LBS.
Take only what you know
you will e a t -you can always
come back for more!100.0LBS
HUNGER SCORECARD
WEAREPROJECTEDTO GENERATE LESS FOOD WASTETHAN LAST MONTH.
DIDYC',J Roughty 1 in 6 o p lcarc
KNO'.V? food in s ure-inNorth America.
91%of North Americans are against wasting food.
FOOD WASTE PREVENTION
52. The Power of Why…
So Why Track Your
Food Waste?
• Environmental
• Financial
• Social
• Demonstrated Impactful
Results
• Meeting Changing Expectations
• Inspirational
• Helping to Drive Global Change!
It’s the Right Thing to Do!
54. Source:Common LeanPathclient results.
Save $14 for
every $1 spent
on food waste
measurement
programs.
Save 2-6% or
more on annual
food purchases.
Reduce pre-
consumer food
waste by 50%
or more.
Measurable Financial Impact
55. www.leanpath.com | info@leanpath.com | 877.620.6512www.leanpath.com | info@leanpath.com | 877.620.6512
Case Study:
Google Food
“In 2015, Google cafés in the Bay Area saved 440,540 pounds of
food from going to waste. So far in 2016, that figure is more than 1
million pounds, and the number is rising.”
From the Google Environment Blog
56. www.leanpath.com | info@leanpath.com | 877.620.6512www.leanpath.com | info@leanpath.com | 877.620.6512
Case Study:
Aramark
Aramark implements waste reduction program across top
500 accounts
Results from pilot program at 12 locations showed a 50%
overall reduction in food waste
“Our goal is to continue to reduce our environmental footprint by addressing
food waste and loss, a primary contributor to climate change.”
KATHY CACCIOLA // SENIOR DIRECTOR FOR ENVIRONMENTAL SUSTAINABILITY
From Food Management Magazine
58. www.leanpath.com | info@leanpath.com | 877.620.6512
Inspiring Your Team…
“Staff like the competition. We’ve gotten a great response from
the team by using instant win. It’s been a great system so far.”
Aramark Announces 50% Food Waste Reduction Target, Utilizing LeanPath
Technology at 500 Largest Locations
IKEAAims to Cut Food Waste By 50% With New Food is Precious Initiative
Sodexo Group aims to ensure 100% of its sites have implemented waste
management programs and actions to prevent and reduce food surplus and
waste by 2025
Compass Group USA Announces a Landmark Commitment to Reduce Food
Waste by 25% by 2020