In 2019, Hospitality Services partnered with Leanpath, whose mission is to “prioritize food waste prevention and measurement everyday practice in the world’s kitchen.” Leanpath kitchen technology allows our management teams to manage pre-and post-consumer food waste in real-time by incorporating floor scales. The data collected is used to; measure our progress towards mitigating food waste, assist staff with consumer education on the impact of personal consumption, and take a proactive approach to drive behavioural change through awareness.
In a four month period of tracking from December 2019 – April 2020, Leanpath, we saw an average reduction of 15% in pre-consumer food waste, dropping from a weekly average of 795 kg to 665 kg. In Leonard dining hall between January – April 2020, we saw an average weekly reduction of 47% in post-consumer waste.
How YOU can reduce food waste
Look at the daily options first: To narrow down your food choices and avoid over-portioning, take a lap of the dining hall before getting food, or preview today’s menu online to plan your choices in advanced.
Ask for different portion sizes: Want a small taste to try something new, or just part of a dish to add with another menu item? Or do you want a bit more of your favourite dish? Ask for a different portion size.
Eat mindfully: Take time to enjoy your food and pay attention to when you are full. Remember, you can always go back for seconds!