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Community Spotlight: University of Illinois

By Janet Haugan, Director of Marketing  //  March 24, 2014

The University of Illinois in Champagne-Urbana has been a Big 10 leader in food waste diversion, successfully donating, recycling and digesting food that may have otherwise gone to a landfill. But in 2013 the university’s dining services team decided it was time to focus efforts on the most preferred option on the food waste hierarchy: prevention.

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Community Spotlight: Northern Arizona University

By Connie Orson  //  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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Community Spotlight: University of Vermont

By Brennan Hogan, Marketing Manager  //  February 21, 2014

Sodexo Dining at the University of Vermont began using LeanPath in April 2013. Since installing the system, they have prevented a significant amount of food waste through diligent waste tracking and high employee engagement. We recently spoke with Executive Chef James Poulos about his team's experience with LeanPath.

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Community Spotlight: University of North Dakota

By Dave Britton, Exec. Director of Operations  //  February 6, 2014

Orlynn Rosaasen has been at the University of North Dakota for 19 years, working in his current position as Director of Dining Services for 12 years. He oversees all of the dining initiatives across three large residential dining halls, as well as a multi-concept retail food operation. He was the key decision-maker for the LeanPath System, which was implemented at UND in September of 2011 with four Trackers across the three dining halls and one café.

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Community Spotlight: MGM Grand Buffett

By Janet Haugan, Director of Marketing  //  January 27, 2014

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 main production kitchen.

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