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Community Spotlight: Boloco

Posted by Janet Haugan, Vice President of Customer Success on 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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Topics: Community Spotlights

Community Spotlight: St. Norbert College

Posted by Janet Haugan, Vice President of Customer Success on 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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Topics: Community Spotlights

Community Spotlight: Juniata College

Posted by Janet Haugan, Vice President of Customer Success on 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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Topics: Community Spotlights, Food Waste Prevention Newsletter

Community Spotlight: SUNY Oneonta

Posted by Brennan Hogan, Marketing Manager on 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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Topics: Community Spotlights

Community Spotlight: Northern Arizona University

Posted by Connie Orson on March 2, 2014

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.

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Topics: Community Spotlights