Food Waste Intelligence

Food waste prevention matters now more than ever for foodservice bottom-lines. Lower traffic, unpredictable production levels, new service styles, all combine to put added pressure on already narrow margins–and increase the likelihood of food waste.

We’re proud to announce that Leanpath is now a Certified B Corporation® - joining only 3,400 other companies around the globe that are committed to balancing purpose and profit.

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.

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.

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.