Food Waste Intelligence

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.

Finn will serve as Vice President of Customer Success to support clients with food waste prevention

Portland, OR – March 13, 2017.

LeanPath, Inc., creators of the world’s leading food waste prevention systems, is excited to announce that Steven Finn, global food waste reduction expert, educator, and speaker, has joined its team as Vice President of Customer Success. In this role, Finn will help LeanPath’s clients—which include foodservice contractors, hotels, business dining facilities, colleges and universities, and other foodservice organizations—in achieving maximum results using the LeanPath program for food waste prevention.

Chef Robb White, CEC, CCA, AAC brings 30 years of culinary expertise to LeanPath food waste prevention team

Portland, OR – March 13, 2017. LeanPath, Inc., creators of the world’s leading food waste prevention systems, is excited to announce the addition of a full-time culinary expert and executive chef, Chef Robb White, CEC, CCA, AAC, to its team. Chef White joins LeanPath as its first-ever Food Waste Fighting Chef, a position that is new to the company and to the industry. In this role, he works directly with LeanPath clients, providing unique perspective and deep culinary expertise to advise action based on food waste data that will lead to more efficient, less wasteful, smarter kitchens.

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.”

3 things you can do today to shift behaviors in your team.

If you follow LeanPath and our food waste blog, you’ve likely heard us say this: food waste is a behavioral issue. You can implement processes, use technology, create mandates—but at the end of the day, if we can’t change behaviors, then we can’t begin to solve this problem.