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Recent Posts

Leanpath launches mobile food waste measuring device for COVID-era menus

Posted by Leanpath on August 3, 2020

Introducing our newest food waste Tracker, Leanpath Go, a mobile, item-based tracking platform specifically designed to respond to the industry’s COVID-era needs.

We heard you: to reduce contact and increase social distancing and sanitation, you are doing more grab-and-go, offering more pre-portioned take out, and creating more dispersed dining service.

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Topics: Announcements

Food waste ranks highest among F&B customer concerns

Posted by Leanpath on July 9, 2020

A new global survey has found the majority of consumers expect food and beverage companies to focus first and foremost on “doing the most good for society” over “satisfying consumer demand” and that the primary means of doing good for society is reducing food waste.

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Topics: Food Waste News

10 lessons from 10 years of food waste prevention at Martinsburg VA

Posted by Leanpath on May 7, 2020

Ten years ago the Martinsburg VA Medical Center, in Martinsburg, West Virginia, launched its Green Kitchen initiative, a precedent-setting sustainability program in the Veteran’s Administration. Food waste is a central focus, and working with Leanpath from the start, the foodservice team has prevented over 330,000 pounds of food from being wasted.

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Topics: Food Waste Strategies, Client Success

Free resources: Focusing on kitchen efficiency during slow times

Posted by Leanpath on March 13, 2020

The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line. 

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19

See how Marriott's Hotel Alfonso XIII in Seville reduced food waste 66%

Posted by Leanpath on March 5, 2020

Executive Chef Brian Deegan runs the foodservice operation at Marriott’s Hotel Alfonso XIII in Seville, Spain. The 150-room hotel has five restaurants and bars, with a third of its F&B revenue from banquet events. Chef Deegan is a self-confessed numbers guy. “I like to run a tight ship,” he says. “I don’t want to sound like a scrooge, but we’re a kitchen not a supermarket. I buy fresh food to sell not to keep on the shelves.” He embraced food waste tracking and the insight it provided on how to be more efficient. And he’s shown big results: a 66 percent reduction in food waste by value, and a 58 percent reduction by weight.

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Topics: Case Study