At Leanpath, we are thrilled to announce the launch of our newest feature: Consumption Tracking and Reporting. For years, the industry has relied on total food waste weight as the primary metric for success. However, weight alone doesn’t always tell the whole story. To truly master your kitchen’s efficiency and solve the overproduction puzzle, you must understand how much food you made in the first place.

A few weeks ago, we celebrated the 10-year anniversary of a major milestone in the movement to reduce food waste in the U.S. The first-ever Roadmap to Reduce U.S. Food Waste by 20 Percent (aka “the Roadmap”) was published in 2016 by ReFED, complete with an economic analysis and breadth of solutions across the hierarchy of prevention, recovery, and recycling.

BHP is the largest mining company in the world, and operates remote housing sites for its workers. As one shift may be returning at dawn and eating dinner, another may be getting ready to depart and eating breakfast, all primarily buffet service.

The foodservice industry has always operated on thin margins, but 2026 has introduced a different kind of pressure. We are no longer dealing with temporary market fluctuations; we are facing a structural reset.

Leanpath’s CEO Andrew Shakman recently spoke on a panel at GreenBiz ‘26 - an annual meeting of the minds in the world of sustainable business - about how to effectively adopt new technologies for positive food system change, from agriculture and manufacturing to foodservice and end consumers.