Food Waste is a Team Sport: Questions Operators Should Be Asking Their Suppliers

Most food waste conversations focus on what happens inside the four walls of the kitchen: production planning, inventory management, forecasting, and waste tracking. But operators aren't fighting food waste alone.

Distributors and suppliers can play an important role in helping operators reduce waste before it occurs. The challenge is knowing what questions to ask, what options to explore, and how to turn waste data into procurement decisions.

In this talk on October 27 at 12pm EST, 9am PST, Leanpath and US Foods will explore how operators can use food waste insights to strategically engage suppliers, uncover source reduction opportunities, improve inventory utilization, and focused on reducing waste across the foodservice value chain.

Attendees will leave with practical questions they can bring to their next supplier meeting and examples of how purchasing, product selection, and menu planning can influence food waste outcomes.

Your speakers
Chef Robb White, Chef & Culinary Support Manager, Leanpath
Sunny McDaniel, Local & Sustainable Product Lead, US Foods
Hosted by Dagan Kay, Leanpath

Can't make it? Register anyways and we'll send you the recording!