Presenter Information

Andrew Shakman

Event Website

http://www.vet.upenn.edu/research/news-events-conferences/last-food-mile-conference

Start Date

8-12-2014 3:20 PM

End Date

8-12-2014 3:45 PM

Description

Americans waste more than 40 percent of the food we produce for consumption. Within the U.S. out-of-home restaurant and foodservice industry, operations typically throw out 4-10% of food purchases before they even reach a consumer’s plate. That adds up to $8-$20 billion dollars in the industry that’s wasted every year. At the same time, the environmental impact of the food that’s being thrown out is tremendous—consuming precious resources during production and ending up in a landfill, emitting harmful methane gas emissions.

It’s time for the foodservice industry to take proactive steps to prevent food waste. Reducing food waste is one of the best ways to boost an operation’s bottom line while running a more sustainable and socially responsible business.

This session will explore how foodservice establishments across the country are successfully minimizing food waste. Food waste prevention advocate, and founder of LeanPath, Andrew Shakman, will describe innovative approaches to measure, monitor and reduce food waste. He will also describe the role that behavioral science plays in changing staff members’ view of food waste and how an operator can foster a positive, collaborative team culture centered on food waste reduction. Case studies from hotels, universities, hospitals and restaurants will highlight how foodservice establishments of many types have leveraged measurement systems to minimize pre-consumer food waste by 50 percent or more.

This session will leave attendees with a clear playbook for actions that foodservice operators can take to prevent food waste, and ideas for the support structure which policymakers and other actors may provide to motivate this activity.

What You Will Learn:

  • Forces driving food waste in foodservice operations
  • The triple bottom line impact of food waste prevention
  • Using measurement and team engagement to cut food waste in half

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Dec 8th, 3:20 PM Dec 8th, 3:45 PM

Source Reduction: Automated Food Waste Tracking Systems for Food Service Operators to Minimize Waste

Americans waste more than 40 percent of the food we produce for consumption. Within the U.S. out-of-home restaurant and foodservice industry, operations typically throw out 4-10% of food purchases before they even reach a consumer’s plate. That adds up to $8-$20 billion dollars in the industry that’s wasted every year. At the same time, the environmental impact of the food that’s being thrown out is tremendous—consuming precious resources during production and ending up in a landfill, emitting harmful methane gas emissions.

It’s time for the foodservice industry to take proactive steps to prevent food waste. Reducing food waste is one of the best ways to boost an operation’s bottom line while running a more sustainable and socially responsible business.

This session will explore how foodservice establishments across the country are successfully minimizing food waste. Food waste prevention advocate, and founder of LeanPath, Andrew Shakman, will describe innovative approaches to measure, monitor and reduce food waste. He will also describe the role that behavioral science plays in changing staff members’ view of food waste and how an operator can foster a positive, collaborative team culture centered on food waste reduction. Case studies from hotels, universities, hospitals and restaurants will highlight how foodservice establishments of many types have leveraged measurement systems to minimize pre-consumer food waste by 50 percent or more.

This session will leave attendees with a clear playbook for actions that foodservice operators can take to prevent food waste, and ideas for the support structure which policymakers and other actors may provide to motivate this activity.

What You Will Learn:

  • Forces driving food waste in foodservice operations
  • The triple bottom line impact of food waste prevention
  • Using measurement and team engagement to cut food waste in half

https://repository.upenn.edu/thelastfoodmile/sessions/session/24

 

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