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Leanpath launches the 12.3 Initiative to expand reach of food waste prevention tools and research

By Steven Finn, Vice President of Food Waste Prevention.  //  September 23, 2019

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We're excited to announce today the launch of the Leanpath 12.3 Initiative, an effort to expand the reach of food waste prevention knowledge and tools to non-profits and educational organizations.

Since 2004, Leanpath has helped foodservice organizations cut their food waste by an average of 50 percent. With the Leanpath 12.3 Initiative, we are expanding that reach to help a select group of resource-constrained educational and non-profit organizations around the globe accelerate and deepen their efforts toward food waste prevention.

“The United Nations’ Sustainability Goal 12.3 calls on the world to cut its food waste in half by 2030,” says Leanpath 12.3 Initiative Executive Director Steven Finn. “To achieve this ambitious goal we all have to do more. And so Leanpath is doing more.”

The Leanpath 12.3 Initiative offers Leanpath’s expertise and research, as well as free or reduced-cost hardware and software, to qualified educational and non-profit applicants who share our vision of ensuring a sustainable future by eliminating global food waste. Leanpath’s partnership with the James Beard Foundation to share food waste prevention software with culinary schools will now be under the Leanpath 12.3 Initiative umbrella.

The Initiative’s first recipient is DC Central Kitchen, a Washington, DC-based non-profit and social enterprise that combats hunger and poverty through job training and job creation. The Leanpath 12.3 Initiative donated food waste prevention hardware and software to the organization.

“We are incredibly grateful to have received the donation of the Leanpath technology,” said Amy Bachman, DC Central Kitchen’s Director of Procurement and Sustainability. “Our new cafe and Culinary Job Training site in Ward 8 will be using the Leanpath Tracker not only as a tool to manage waste and lower food costs, but also as a teaching opportunity for those receiving culinary job training at the cafe. We hope that by piloting this effort at our newest facility where we are both running front- and back-of-house operations and using the cafe as a real-world training facility will allow for greater learning that will simultaneously improve purchasing strategy while reducing food waste.”

To learn more about the Leanpath 12.3 Initiative, visit https://www.leanpath.com/leanpath-initiative 

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Topics: Announcements