Food Waste Focus

The Berea College Dining Program is operated by Sodexo. As part of its commitment to reduce organic waste, support local communities and lower its carbon footprint, Sodexo implemented the LeanPath food waste prevention system in the Berea Mountaineer Dining Hall in March 2012. Berea staff had weighed waste before, but had never had a way [...]

Laramie County Community College (LCCC) began using the LeanPath System in late August 2012 to track all of its food waste across dining, daycare, catering and the coffee shop. LeanPath sat down with Chef Rueben Sandoval to hear about how they’ve been using the system to reduce food waste. Tell me a little about your [...]

Northern Arizona University (NAU) began using the LeanPath System in late June 2012, installing automated tracking systems in both of their dining halls. LeanPath sat down with executive chef Timothy Cunningham to learn more about their experience with the system and changes they’ve made to reduce food waste in their kitchens. Tell me a little [...]

Chef Jared Prows has been executive chef at St. Mary’s Hospital and Regional Medical Center in Grand Junction, Colorado, for three years. St. Mary’s Hospital is part of the Sisters of Charity of Leavenworth Health System (SCLHS), a non-profit, faith-based system with 16 locations. They currently utilize the LeanPath Food Waste Tracking System at seven [...]

Tuesday, February 5, 2013 10:00 am PT / 11:00 am MT/ Noon CT / 1:00 pm ET Duration: 1 hour Register here: https://leanpath-events.webex.com/leanpath-events/onstage/g.php?t=a&d=660340710 Most hospitals and health systems throw out 4-10% of food before it even reaches a patient or visitor’s plate, due to overproduction, spoilage and excessive trim. By tracking this waste and making [...]

Chef Justin Fredrickson began working at the MGM Grand more than 12 years ago and has been in his current role of Executive Chef of the buffet for nearly four years. MGM Grand first implemented  the LeanPath System in its conference services kitchen and expanded to the buffet four years ago by installing a Tracker in the [...]

Michigan Technological University (Michigan Tech), located in Houghton, Michigan, enrolls approximately 7,000 undergraduate and graduate students from across the nation and around the world. There are approximately 2,100 students on their unlimited suite meal plan, offered at 3 residence halls. The Challenge | Stop Throwing Out Valuable Food Many of the dining hall staff members [...]

The Iowa Health System, which cares for 2.5 million patients each year,  has been working to prevent and minimize food waste at healthcare sites across the state of Iowa.  They started over three years ago, in 2008, and have grown the effort to six hospitals spanning the state. How has Iowa Health tackled source reduction [...]

The Oregon Department of Environmental Quality and the City of Hillsboro, Oregon recently released a joint case study on waste prevention. Titled “Food Waste Prevention Case Study:  Intel Corporation’s Cafes“, the study reports on Bon Appetit Management Company’s use of LeanPath food waste tracking tools to prevent and minimize food waste at two Intel Cafes [...]

How important is Food Donation?  Looking at the EPA Food Waste Hierarchy we see that the best way to eliminate food waste is to reduce it at the source.  Source reduction is the easiest, best and least expensive way to reduce your waste footprint.  The next best thing is food donation – feeding hungry people.  [...]