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How Arizona State University cut food waste 39%

By LeanPath  //  September 20, 2018

The five dining halls on Arizona State University’s Tempe campus turn out close to 12,000 meals per day. They had tracked food waste manually before adopting LeanPath in February 2017. ASU is also using LeanPath's post-consumer waste tracker, Spark.

"LeanPath is a lot easier than manual tracking. Easier than we anticipated,” says Aramark foodservice director Kirby Lannom. “I thought it would be difficult to get employees to buy in and use it, but it didn’t take any time.”

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LeanPath Wins Global Game Changers Award

By LeanPath  //  September 14, 2018

 

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How Novotel Brisbane cut food waste 66%

By Sam Smith, Director of Marketing  //  September 6, 2018

Novotel Brisbane is a 296-room hotel located in the city’s business district. Executive Chef Sean Collins has focused his food waste tracking at the breakfast buffet, which serves 150-400 guests daily. The savings he's realized have been reinvested in the kitchen, leading to better product and steady menu pricing. “The whole exercise has bolstered our competitive edge. Not having to increase our prices to compensate for cost of goods: that’s given us a head start above our competitors.”

Collins has lead his team to a 66 percent reduction in waste value and 62 percent cut in waste weight.

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How College of Charleston prevents food waste with LeanPath

By LeanPath  //  August 30, 2018

 

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New Report: Global Food Waste to Increase by 1/3, LeanPath Part of the Solution

By LeanPath  //  August 23, 2018

Food waste could rise by almost a third by 2030, driven by growing world population and greater consumption in developing nations, according to a sobering new study, which identified LeanPath as part of the global solution.

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