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Leanpath

Recent Posts

Sodexo ties financing to action on food waste

Posted by Leanpath on September 25, 2019

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.

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Topics: Announcements

Chefs Roundtable, Part 1 - Inventory strategies to prevent food waste

Posted by Leanpath on September 24, 2019

During a lively 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 inventory management.

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Topics: Kitchen Culture, Food Waste Strategies

Andrew Shakman on the Business Chef Podcast

Posted by Leanpath on September 18, 2019

 
Leanpath CEO Andrew Shakman sat down with Chef Shawn Bucher at the Business Chef Podcast to discuss the impact and growing awareness of food waste. 
Listen to the Podcast
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Topics: Kitchen Culture, Food Waste Strategies

Guardians of Grub campaign empowers foodservice professionals to reduce food waste

Posted by Leanpath on September 5, 2019

A bold new foodservice industry campaign called Guardians of Grub, is empowering foodservice professionals in the UK and beyond to Stand Up for Food and reduce food waste during the month of September.
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Topics: Announcements, Kitchen Culture

Big food waste reduction in a grocery’s central kitchen

Posted by Leanpath on August 30, 2019

In five months using Leanpath, New Seasons Market's Central Kitchen has prevented over 46 thousand pounds of food from being wasted, a reduction of 22 percent in its waste. High staff engagement and strong data analysis has produced many positive changes in the team, and a new level of gratification to their work.

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Topics: Case Study