Reducing Food Waste Through Measurement and Behavior Change
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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.
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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... SUSTAINABLEG._,.,ALSDEVELOPMENT 1,,,1- 3GOODHEAlTH AHDWUL-BEIHG 4QUALITY EDUCATION · i l,g, HNmil fRt 10REDUCED INEOUAUTIES ,' ,_:&.l.il.;.,;;·;·'-"·····;.,';'" ' . '· §I I .·.'_:..,: ·., t _ - . . 15U.Kll 16PEACE.JUSnCE ANOSTRONG •:: INST!TUTI S .¥;I SUSTAINABLE DEVELOPMENT G::•ALS
- 5. 14 years ago, we set out to solve a really big problem…
- 6. Wecantakecontrol. It’s far beyond tools, tech and software. It’s a complete food waste strategy. OurVision: ToEndAvoidableFoodWaste
- 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. Hl.INGl:.RSCORECARD 12 846 oe:is ' itt tiWFARFPAOJFCTEOTOGFNERATELESSFOODWASTETHANLASTMONTH. DillYOII Aoughty 1 in 6 peoplel'IIC I<NOW1 fond insecurf! in Nntth Aml"rlC& IV 91% of North Americans are against wasting food. --i
- 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.
- 11. We learned about the impact of food waste on climate change. That was fuel on the fire.
- 12. Where we’ve come
- 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
- 14. in the foodservice industry = Opportunity FoodWaste
- 15. Food Waste Streams Pre-Consumer Food Waste Post-Consumer Food Waste “Kitchen Waste” Controlled by kitchen staff “Plate Waste” Controlled by customers
- 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
- 17. Disposal Labor Energy/Water Lost Sales/Profit Food Cost of Pre-Consumer Food Waste: 5 payments = 0 value
- 18. Root Causes of Food Waste Overproduction Food Safety Over- Merchandising False Labor/Waste Trade-Offs Customer Experience & Choice Guarantees & Padding Special Meals & Custom Menus Remote Events High Guest Expectations
- 20. Portion Control Trayless Food Donation Food Waste toAgriculture Energy Production Composting Pulping Dehydrating Aerobic Digestion Food Waste Tracking Guest Awareness Programs Garbage Disposers There Are Many Options
- 21. Use the Food Recovery Hierarchy Preferred Not Preferred www.epa.gov/foodrecoverychallenge
- 22. Average Disposal Cost PERLB: $0.04 Source: US Bureau of Labor Statistics & Bucknell University Average Purchase Price PERLB: $5.88 Benefits: Financial
- 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
- 24. How to Deliver on the Promise of Prevention?
- 25. Food Waste Is a Critical Control Point What can you learn from your trash?
- 26. ww w.leanpat h.com | inf o@leanpat h.c om | 877.620.6512 CONFIDENTIAL DATA VISIBILITY BEHAVIOR CHANGE IMPROVEMENT What Gets Measured Gets Managed METRICS INFLUENCE BEHAVIOR
- 28. We Must Put “Food Waste” On the Scoreboard
- 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
- 33. 1-STEP REAL- TIME Smart Meters Make It Easy
- 34. Tracking Process Compost / Landfill TRACKING STATION KITCHEN SERVERY CONSUMERS
- 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
- 37. Data: Instant Transfer to the Cloud Centrilised visibility across all your sites
- 38. Drives Behavior Change Gamification = Engagement
- 39. : Motivate Action FOOD WASTE ALERT trom LeanPatb : S S IMAGE: FOOD: WEIGHT: COST: . REASON: LOCATION: OPERATOR: DAY/TIME: Produce 52.71b $66.40 Pan Waste-OVerproduced Jan 27, 2015 3:00PM ....;... 4T i... - ; 1 , ·,. .• "lh .' '-....,..', ' .... -., ... :-·.',;'t.• ' ..• •,t, ...-, . t .. I ' -'- .....;. 'W•' • -• -Mf MLJ LOG IN TO LEANPATH ONLINE support@leanpath.com II 877.620.6512 ext.2 FOOD WASTE PREVENTION
- 40. :Inspire Measurable Improvement LeanPatb . . _t i Welcome, Demo User! .;=FS ' SI_ F D J T T r.1r :..=COU .T GOALS View goals for: Site Secondo Loo;atio11 GOAL Reduce Turkey waste by 90% FOODITFM Turkey LOSS Hl:ASON All Loss Reasons STARTt•C....,[()(LV'IIA!il[ 541b ACTIVE GOALS lt<STGOALS PROGRESSCHART Vpc/&c-3 Weekfr SU.RTOATF 2017·06·21 l:NUUAII:: 2017-07-18 R:OUCTmNG<Ml 90% 5<10 47:1 40 5 336 270 203 -::L2011-03-2) 2017-0&-27 "ace Ac11,al Gcol 2017-J7-Q4 2017-)7-11 2017-Q7-18 10]=1 1' ;.ST[=);.S[, C,.'-., =
- 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!
- 53. : Environmental... QAWDOWN Top 10 solutions to climate change Total gigatons of C02-equivalent emissions that could be reduced by 2050 TH[ MOSTCOMPR[H[NSIH PlAN[V[R PROPOUD TO R[V[RS[GlOBALWARMING [OilED BYPAUlHAWUN Source: Project Orawdown Vox FOOD WASTE PREVENTION SOLUTION PLAUSIBLE SCENARIO DRAWDOWN SCENARIO OPTIMUM SCENARIO Refrigerant Management 1 89.74 2 96.49 3 96.49 2 84.60 1 146.50 1 139.31 3 70.53 4 83.03 4 92.89 4 66.11 5 78.65 5 87.86 Tropical Forests 5 61.23 3 89.00 2 105.60 EducatingGirls 6 59.60 7 59.60 8 59.60 Family Planning 7 59.60 8 59.60 9 59.60 Solar Farms 8 36.90 6 64.60 7 60.48 Silvopasture 9 31.19 9 47.50 6 63.81 RooftopSolar 10 24.60 10 43.10 13 40.34
- 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
- 57. Add Title www.leanpath.com | info@leanpath.com | 877.620.6512 Fire up your people to prevent food waste
- 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
- 59. Food waste measurement and reduction has emerged as a standard of excellence.
- 60. We Can Make Huge Impact! Sustaining our world Food. Climate. Environment.
- 61. Summary
- 64. For the love of food, let’ssolve this!
- 65. Questions? Steven Finn VP, Food Waste Prevention LeanPath, Inc. www.LeanPath.com