Aramark Regional Executive Chef Damon Mangano oversees the food and nutrition services at a large Midwestern healthcare system running 11 hospitals. Tracking and preventing food waste with Leanpath since 2017, the system’s kitchens have reduced their cumulative waste 50%.
Chef Damon says from the start, his chefs were startled by the cost of the food they were wasting, which teams see in the Leanpath system as soon as items are tracked.
“From the very start, when cooks saw what the food waste was costing, folk were saying things like, ‘That’s $5000 in a year. Wow, imagine all the stuff we could buy if we didn’t throw that chicken away every night.’”