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Community Spotlight: Boloco

By Janet Haugan, Vice President of Customer Success  //  April 21, 2015

Boloco is a regional restaurant chain headquartered in Boston that offers bold and inspired wraps and smoothies. A Certified Green business but not one to boast, Boloco is “quietly doing our part to help the earth without making a big deal out of it.”

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Community Spotlight: St. Norbert College

By Janet Haugan, Vice President of Customer Success  //  February 24, 2015

St. Norbert College, in De Pere, Wisconsin, serves about 2,200 students out of one main kitchen on two floors in its newly renovated Ruth's Marketplace dining hall. With a goal to be a zero waste dining program, they had already transitioned to “trayless” dining, started a composting program, and purchased a waste pulping machine. However, they were still experiencing a lot of waste and had a hard time controlling ever-rising food costs.

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Community Spotlight: Juniata College

By Janet Haugan, Vice President of Customer Success  //  August 21, 2014

LeanPath recently sat down with Executive Chef Matt Yoder from Sodexo Dining at Juniata College to learn about his team’s experience with the LeanPath program over the past four years. Juniata College was one of the first Sodexo campus locations to launch the LeanPath program in 2010 as part of the initial pilot program, and continue to be pleased with the program and their results.

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Video Community Spotlight: Rex Smith of SUNY Oneonta

By Janet Haugan, Vice President of Customer Success  //  July 29, 2014

We recently caught up with Rex Smith, Production Manager for Sodexo Dining at the State University of New York (SUNY) Oneonta, to talk about his team's past, present, and future with LeanPath. Hear about why they began the program, what implementation was like, and what results they've seen so far using the LeanPath system.

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Community Spotlight: SUNY Oneonta

By Brennan Hogan, Marketing Manager  //  April 27, 2014

SUNY Oneonta dining services, operated by Sodexo, implemented the LeanPath program in late August 2013, installing three units in three restaurant-style residential dining halls that serve the 3,400 students on the university’s unlimited meal plan.

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