Home » Case Studies » Catering


International Food Waste Coalition: a collaborative farm-to-fork approach against food waste throughout the food service value chain

15-10-2015 | With a value chain wide approach, from the field to the plate, Ardo, McCain, PepsiCo, SCA, Sodexo, Unilever Food Solutions and WWF have joined forces and their expertise to fight against food waste in the food services sector starting ...

Read more »

Sodexo Campus Food Waste | waste measurement

Sodexo employees at eight college campuses cut kitchen waste by about one third, simply by tracking and monitoring food waste, according to the preliminary findings from the first eight weeks of a pilot study that is part of the company’s ...

Read more »

Eurest restaurant and food campaign

150 units of the Eurest catering organization are participating in efforts to quantify food waste, publicise results to staff and customers, and explain the impacts of food waste and how it can be prevented, including using a spreadsheet to measure ...

Read more »

Hvidovre Hospital avoided 40 tonnes of food waste per year

Hvidovre Hospital, in Denmark, led by Chef Mogens Pedersen Fonseca, changed how food services are operated to reduce food waste produced via the previously rigid patient catering system. Following on four years of extensive work to modify the kitchen and ...

Read more »

Yes, you can prevent food waste.

LeanPath gives your staff the tools they need to prevent food waste and gives you the ability to monitor food losses from anywhere.   Source: leanpath  

Read more »

A reduction of 49% in pre-consumer food waste

Berea College Dining had been weighing its pre- and post-consumer food waste for years in large batches. However, they did not have access to detailed information, such as the specific items being wasted, reasons, time of day, etc., until they ...

Read more »
Scroll To Top