We had a lot to be grateful for this year. Working with thousands of kitchens around the world, we empowered frontline foodservice workers to prevent over 18 million pounds of food waste, which translates to 15 million meals saved from the bin. Preventing food waste also prevents greenhouse gas emissions from that food waste. Leanpath partners kept over 58 thousand metric tonnes of C02 emissions from entering the atmosphere.
We also hit a major six-year milestone. Since 2014 alone, we’ve helped kitchens prevent 50 million pounds of food waste.
Those are big numbers, but if the world is going to meet the United Nations’ Sustainable Development Goal 12.3 - to reduce global food waste by 50% by 2030 - we’ve all got to do more. We did more in 2019 with the launch of the Leanpath 12.3 Initiative, which expands access to food waste prevention technology.
We were proud to support the largest commitment to automated food waste technology in history, with Sodexo’s announcement to roll out Leanpath at 3,000 sites within a year, and at all its sites by 2025.
It was also our 15th anniversary. We were humbled by the well wishes.
Our global team gathered in Portland, Oregon, to celebrate. As part of the gathering our on-staff chefs--including professionally trained chefs in our sales and customer success departments-- hosted a workshop teaching food waste repurposing techniques. One of our retail partners, New Seasons Market, donated day-old mac and cheese and bread and pastries, which the chefs turned into new dishes. Leftovers were donated to a local food bank.
Stick around until the end of our video for more highlights and repurposing recipes.
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