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Waste guide A Short Guide to Food Waste Management Best Practices ? LeanPath All Rights Reserved LeanPath com - info leanpath com CShort Guide to Food Waste Management Best Practices Framework for Sustainability ??Waste Management is a Key Element Sustain

A Short Guide to Food Waste Management Best Practices ? LeanPath All Rights Reserved LeanPath com - info leanpath com CShort Guide to Food Waste Management Best Practices Framework for Sustainability ??Waste Management is a Key Element Sustainable foodservice is a goal which many operators are pursuing aggressively However there are many opinions about what constitutes sustainability in foodservice LeanPath has identi ?ed a ?ve-part framework which encompasses all types of sustainability initiatives we have observed in foodservice Food What we buy and from whom People Outreach and social equity Solid Waste Food and packaging Energy E ?ciency of equipment buildings Water Usage and emissions Framework for Foodservice Sustainability Food What we buy and from whom This includes local sourcing organics fair trade products cruelty- free options and avoidance of toxics Solid Waste Food packaging This includes food waste to-go containers service ware and the packaging manufacturers use in shipping and packaging our supplies Water Usage and emissions This includes water conservation and water pollution with particular attention to how we choose green chemicals Energy Equipment and buildings This includes e ?orts to procure energy-e ?cient equipment as well as green building projects i e LEED certi ?cations People Outreach and social equity This includes e ?orts to educate and raise awareness about sustainable living as well as initiatives to ensure that everything we do in foodservice is fair to the people touched by our operations e g fair wages and healthcare bene ?ts ? LeanPath All Rights Reserved LeanPath com - info leanpath com CShort Guide to Food Waste Management Best Practices Foodservice Waste What type of waste do foodservice operations generate Food Waste Solid Waste Types Pre-Consumer Food Waste is food waste discarded by sta ? within the control of the foodservice operator This includes all waste in the back of the house including overproduction trim waste expiration spoilage overcooked items contaminated items and dropped items It also includes all waste in the front of the house that has remained under the control and custody of the foodservice operator including items on cafeteria stations such as salad bars steam wells self-serve deli stations misordered product e g erroneous grill orders never served and expired grab go items Food Packaging Leftover catering items would be pre-consumer waste if they remain on the catering line and have not been received by an individual customer If an item has been sold or served to a customer and is then discarded it is no longer pre-consumer waste Pre-consumer waste o ?ers opportunities for waste reduction and cost savings Operating Supplies Post-Consumer Food Waste is food waste discarded by customers guests students patients visitors after the food has been sold or served This waste is sometimes referred to as plate waste or table scraps and the decision to discard it or leave the food on the plate is made by the consumer rather than the foodservice operator Post-consumer food waste can be reduced through smaller portions and awareness programs Packaging Waste Inbound Supply