Food Waste Intelligence

The Hilton San Diego Bayfront, a 1,190-room luxury hotel on the city’s waterfront, has been tracking food waste with Leanpath for only five months, but has already seen a dramatic reduction in food waste: a 50% drop in waste by weight and 51% drop by waste value.

We’re excited to announce that Leanpath just closed $7m in growth funding to accelerate our mission of making food waste prevention and measurement everyday practice in the world’s kitchens.

Leanpath CEO Andrew Shakman was honored Thursday night with the Special Achievement Award at the 2019 Waste2Zero gala in London.

One of the best tools to prevent food waste is your menu, and deliberately integrating repurposing into the menu to ensure food is reutilized rather than wasted. In a webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on menu planning.

In a first for a global foodservice company, Sodexo has tied its financing to its performance in preventing food waste. The company announced yesterday it renewed its €1.3 billion revolving credit facility, which now incorporates a pricing adjustment based on Sodexo's performance towards its goal to prevent 50% of the food waste and food losses from its operations by 2025.