Food Waste Intelligence

Boloco is a regional restaurant chain headquartered in Boston that offers bold and inspired wraps and smoothies. A Certified Green business but not one to boast, Boloco is “quietly doing our part to help the earth without making a big deal out of it.”

St. Norbert College, in De Pere, Wisconsin, serves about 2,200 students out of one main kitchen on two floors in its newly renovated Ruth's Marketplace dining hall. With a goal to be a zero waste dining program, they had already transitioned to “trayless” dining, started a composting program, and purchased a waste pulping machine. However, they were still experiencing a lot of waste and had a hard time controlling ever-rising food costs.

LeanPath recently sat down with Executive Chef Matt Yoder from Sodexo Dining at Juniata College to learn about his team’s experience with the LeanPath program over the past four years. Juniata College was one of the first Sodexo campus locations to launch the LeanPath program in 2010 as part of the initial pilot program, and continue to be pleased with the program and their results.

Chef Justin Fredrickson began working at the MGM Grand more than 12 years ago and has been in his current role of Executive Chef of the buffet for nearly four years. MGM Grand first implemented the LeanPath System in its conference services kitchen and expanded to the buffet four years ago by installing a Tracker in the main production kitchen.

Chef Thomas Sacksteder, Certified Executive Chef, joined the Gundersen Lutheran Health System in 1997, where he oversees specialty items in the kitchen and acts as a project manager, generating and supervising new initiatives. He graduated from the Culinary Institute of America in Hyde Park, N.Y., and has more than 40 years of cooking experience. He got his start in his family’s restaurant, “Sacksteder’s,” in Dayton, Ohio.