food waste
Sustainability
Partnering to Address the Challenge of Food Waste
Andrew Shakman
Andrew Shakman

Co-founder & CEO
LeanPath

Imagine if every year Apple threw out one third of its Iphones. Made them, shipped them, threw them out. Or imagine if Toyota threw out a third of the cars it made. Samsung a third of its TVs. Its ridiculous to even imagine. (more…)

Executive Commentary
What Every Chef Knows & Every Business Needs to Learn
Lorna Donatone
Lorna Donatone

CEO, Sodexo Schools Worldwide President,
Sodexo North America

Chefs often say the first thing they learn in the kitchen is how to avoid waste. Today, one chef is bringing attention to the staggering problem of large-scale waste: Anthony Bourdain with his new movie, “Wasted! The Story of Food Waste.” (more…)

Sustainability
Breaking the Cycle of Food Waste
Jude Medeiros
Jude Medeiros

Regional Vice President,
On-site Service Solutions,
K-12 Schools
Sodexo

Food waste is the third largest waste category in our landfills. Approximately 133 billion pounds of food from U.S. retail food stores, restaurants, and homes goes uneaten every year and ends up in landfills, according to data from the USDA. That’s nearly a third of all food produced. (more…)

Health & Wellbeing
Three Quality of Lifehacks to Spring Clean Your Diet
Quality of Lifehacks
Quality of Lifehacks

Spring is the season to rejuvenate your home, your body, and your health.  And just as we refresh our homes and our wardrobes after a long, cold winter, we can do the same for our diets.  Here are 3 Quality of Lifehacks to get started on spring-cleaning your diet.

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Sustainability
Waste is a Wonderful Thing to Mind
Pete Witkowski
Pete Witkowski

Senior Vice President of Operations,
Corporate Services segment,
Sodexo North America

Waste is a crucial issue for businesses; reducing waste doesn’t just prevent pollution and conserve energy, it saves companies money.  This is especially evident in the food service industry, where billions of dollars are lost due to food waste.  It’s very clear that waste reduction isn’t just about sustainability; it’s a business imperative.

To see an impact—both on savings and sustainability—businesses should take a hard look at their supply chains, and determine how they can save money every step of the way. Good waste reduction strategies take into account how food is sourced, prepared and produced, as well as what’s done with any unavoidable waste created.  Here are some strategies to help your organization reduce waste: (more…)

Sustainability
How Caterers can Help Reduce Food Waste
Christy Cook
Christy Cook

Director,

Sustainability Performance

& Field Support

Sodexo North America

This is the third in a series about food waste and the social license. You might recall from our first post that the concept of social license is about asking our customers to accept practices in the food experience that reduce waste. So far, we’ve discussed how the concept of the social license can reduce food waste in restaurants. Today we are going to tackle catering – a very complicated and difficult beast. (more…)

Sustainability
Why We Need your Support to help Reduce Food Waste
Christy Cook
Christy Cook

Director,

Sustainability Performance

& Field Support

Sodexo North America

Imagine, for a moment, that you get your lunch from the same café every day. You get a turkey sandwich that’s a little too big for you to finish, but it’s a good value. Then one day, you come in and notice your turkey sandwich is a little bit smaller. Would you be annoyed? Or relieved that you weren’t wasting food? (more…)

Community Engagement
George Mason Campus Kitchen Event
GMU Campus Kitchen
GMU Campus Kitchen

Across the country, colleges and universities are teaming up with dining services and student leaders to build a more sustainable approach to food on campus.  Recently George Mason University (GMU) joined The Campus Kitchen Project, becoming the 47th college campus in the national network. GMU Student volunteers will be re-purposing leftover food from campus dining facilities and delivering it to shelters in the local community.  GMU will have the honor of serving The Campus Kitchen Project’s five millionth meal.

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Sustainability
The Bumpy Path to Sustainability
Christy Cook
Christy Cook

Director,

Sustainability Performance

& Field Support

Sodexo North America

I grew up on a small family farm in South Georgia.    Small family farm is code for hard work and community.  On our farm, we didn’t own all the farm equipment we needed, nor did the surrounding farmers, but collectively we organized and shared resources and when it came time to harvest, everyone worked together as a community. Working together for the success of all:  to me, that’s community.  You take care of each other, you take care of the land and it will take care of you.

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