Christy Cook recently joined the LeanPath team as an Account Director, where she is focused on delivering measurable food waste prevention for our strategic enterprise customers. Christy comes to LeanPath with a wealth of food waste and sustainability experience in the foodservice sector, and we recently sat down to ask her more about why this mission is so important to her.
Topics: Food Waste Around the Globe
Rita Alison recently joined the LeanPath team working as a Program Director on strategic enterprise accounts, leading new projects and innovation in food waste prevention, and helping clients accelerate food waste reduction results. We sat down with Rita to learn more about her passion for food waste minimization and what drives her personally and professionally.
Topics: Press Releases
Companies Save $14 on Every $1 Invested in Reducing Food Waste
Earlier this month a new report was released from Champions 12.3, in collaboration with the World Resources Institute (WRI) and WRAP, that found companies saved $14 for every $1 invested in reducing food waste.
This report, which includes customer-protected data from LeanPath among the data set, is very favorable financial validation of the food waste prevention work that LeanPath has led for the past 13 years. It supports the fact that if organizations, consumers and governments take action to reduce food waste they can not only prevent millions of tons of food from going to waste, but they can also save billions of dollars.
For many years, we at LeanPath have talked about the “romance of composting.” We have found in our work on this issue that when people are putting food back into the soil rather than sending it to rot in a landfill, they often think they have checked the box or closed the loop on addressing wasted food within their organization. This tends to translate into a feeling that they don’t need to worry about food waste prevention strategies since they are already composting. And our hypothesis has always been that they may even become waste complacent since they know that the waste is ending up in a “good place.”
Topics: Food Waste Prevention Newsletter