Five years ago, Georgia Tech transitioned from a contract-managed model to a self-operation dining program. With a massive operation serving 7,000 to 8,000 meals a day in dining halls alone, the Institute needed a way to manage tight margins and rising food costs.

As we look back on 2025, the numbers tell an incredible story of commitment, innovation, and impact. The slides below detail exactly what happens when thousands of kitchens around the world come together with a single goal: preventing food waste.

In the complex, fast-paced world of foodservice, operators are constantly balancing a dozen spinning plates. You are managing rising food costs, navigating labor challenges, and working tirelessly to deliver an exceptional guest experience. In such a demanding environment, food waste is often an unfortunate byproduct of the sheer complexity of the operation.