waste not, want not: greening cafeterias and...

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WASTE NOT, WANT NOT: GREENING CAFETERIAS AND KITCHENS

May 13, 2016

Victoria RehkuglerFood Waste Prevention Trainer and Coach, LeanPath

Association for Healthcare Foodservice of New York: 2016 Educational Seminar

www.leanpath.com | [email protected] | 877.620.6512www.leanpath.com | [email protected] | 877.620.6512

• Global leaders in food waste prevention in foodservice & hospitality

• Creators of the food waste smart meter category• Advocates against wasted food• 12+ years of impact

LEANPATH


My Perspective

• Have trained hundreds of front-line chefs/employees on food waste prevention programs

• Personal blog: MakeHasteNotWaste.com

• Love for cooking and a passion for reducing food waste

• Volunteer for local hunger relief organization, Island Harvest

To solve food waste we must change behaviors and create mindful habits!


WHY DOES FOOD WASTE MATTER?


1/3 of all food produced in the world is wasted.• Over 2 billion tonnes per year• ~US$750 billion, at producer prices• 7% of all greenhouse gas emissions (GHGs) • 3.3 billion tonnes/year of GHG

Source: United Nations, Food & Agriculture Organization (FAO), 2013


3rd Largest Producer of GHG Emissions

If food waste were a country…

1 2 3

Rotting food produces methane, which is 30x more powerful than CO2 as a greenhouse gas.


The food Americans waste every day is enough to fill the Rose Bowl Stadium.

Of this, 63M tons represents an actionable opportunity.

Source: American Wasteland, ReFED


Food Insecurity

1 in 6 Americans doesn’t know where their next meal will come from.


Food Waste - A Story of Excess.mp4


Food Waste Distribution

Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)


We Must Manage Two Types of Food WastePre-Consumer“Kitchen Waste”• Due to overproduction, spoilage,

expiration, trim waste, etc.• Controlled by kitchen staff

Post-Consumer“Plate Waste”• Due to behaviors, portion sizes,

self-service, etc.• Controlled by guests


Pre-Consumer Estimate


The Cost of Waste: 5/Value = 0

Disposal

LaborEnergy/Water Lost Sales/Profit

Food


WHY DO WE WASTE FOOD?


It’s a problem to run out of food…

…so we make more than we need, creating waste.

Overproduction


We must serve safe food…

…so we establish margins of error, creating waste.

Confusing Food Safety Policies


Attractive merchandising and big portions may increase customer satisfaction and sales…

…so we over-merchandise and over-portion, creating waste.

Over-Merchandising


Large batch production helps control labor costs…

…so we produce big batches even if they are less flexible, creating waste.

False Labor/Waste Trade-Offs


We provide convenient service and wide choice…

…so we ensure our first and last customer experience the same options, creating waste.

Customer Choice


HOW DO WE CHANGE THIS?


There Are Many Options

Portion Control Trayless

Food Donation

Food Waste to Agriculture

Energy Production Composting

Pulping Dehydrating Aerobic Digestion

Food Waste Tracking

Guest Awareness Programs

Garbage Disposers


EPA Food Recovery Hierarchy

Preferred

Not Preferredwww.epa.gov/foodrecoverychallenge

Greatest savingspotential


Prevention Solutions Diversion Potential

Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)


Triple Bottom Line Effect

1. FINANCIALEnables you to cut down food costs, reduce disposal costs and save on labor.

2. ENVIRONMENTALHelps you run a greener operation by reducing greenhouse gas emissions.

3. SOCIALMakes food available to those in need and creates a positive team culture with open communication, awareness and empowerment.

The Positive Impact of Food Waste Prevention


Focus first on food waste

preventionbecause it has the

greatest waste prevention impact &

greatest ROI

Key Take Away


IMPLEMENTING MEASUREMENT


We managethe things thatwe measure.

Starting Point


Food waste is a behavioral problem. Successful prevention requires everyone to consistently repeat the right behavior at scale.


We Must Put “Food Waste” On the Scoreboard


Measurement Works Two Ways

Find out what is being wasted and why, so teams can…Understand & Improve• Understand the waste• Set goals• Track improvementChange Team Behavior• Engage employees • Raise awareness• Celebrate progress


Food Waste Is a Critical Control PointWhat Can you Learn From your Trash?A whole lot!Just like archeologists learn about our history from our ancestors’ trash, your trash today can reveal how well your business is doing.


1-stepReal-time

Systems Make It Easy

Fixed PlatformsLight-Weight

Tablet SolutionsPost-Consumer

Floor Scales


Garbage / Disposal

Tech Tracking Process Example

Tracking StationKitchen Servery


Using behavioral science to engage employees and inspire change.


Sharing results and data with your front-line team on the

tracking device.


Highlighting trends to draw attention to peaks.


Celebrating successes as a team.


Using photos as a vivid way to prompt action.


Taking the guess work out of where you should focus to

make goal-setting a breeze.


Leveraging game mechanics to engage employees and

keep them tracking.


Data Moves to Cloud


Example Dashboard Reports


Example: Top Wasted Foods

Top item is Vegetables—Why? Drill Down by Clicking.


See Details

See details on transactions that contributed to the overproduction of vegetables in your date range.


Photo of Waste Event (Condition)


Weekly Email to Managers

The data that you need to be watching, sent right to your inbox.


Instant Alerts

Proactively manage waste –subscribe to alerts based on the triggers that you choose.


WHAT RESULTS WILL MEASUREMENT

PRODUCE?


Adjust Production

•Use knowledge of food types to adjust production levels•Change batch production methods•Use data to know how much to pad numbers for meetings, events and buffets


Purchase Differently

•Adjust standing par levels•Consider alternate product options with less waste, such as pre-cut / pre-sliced•Adjust pack sizes


Adjust Order Guides & Menus

• Create more accurate order guides based on waste trend data• Knowing how much of a

certain food customers eat on average helps provision the right amount

• Eliminate high-waste menu items

• Reduce complexity and streamline inventories


Influence Front-Line Behavior

•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


Primary Results

• Reduce pre-consumer food waste by 50% or more.

• Save 2-6% or more on annual food purchases.

* Source: Common LeanPath client results.


Additional Benefits

• SAVE ON LABORbecause staff spend less time preparing wasted items.

• SAVE ON WASTE DISPOSAL COSTSbecause you’re throwing away less.

• PROTECT THE ENVIRONMENTfrom the harmful effects of food waste, which produces methane gas.

• BETTER, FRESHER FOODadds value to your operation.

• MARKETING & COMPETITIVE BENEFITSincrease customer satisfaction and promote your CSR/green efforts.

The LeanPath Community (Select Clients)


Case Study: Gundersen Health System

“The staff saw instant results—they could see the ups, the downs, the gains…they could see they were making a difference.”

Tom Thompson, Sustainability Coordinator

Reduced pre-consumer food waste by more than 50% by weightSaved $475/week ($25,000/year) in food purchases


We all play a role in solving the food waste crisis.

“Measure what is measurable. And make measurable what is not so.”Galileo Galilei

www.leanpath.com | [email protected] | 877.620.6512

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