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Sam Smith, Director of Marketing

Recent Posts

How this Sodexo healthcare site cut its plate waste and gained insight into service efficiency

Posted by Sam Smith, Director of Marketing on March 18, 2024

East Carolina University Medical Center’s Beaufort Hospital is a 142-bed healthcare campus in Washington, North Carolina, USA. Food and nutrition services are operated by Sodexo and overseen by General Manager Denise M. Hewitt and Executive Chef John Jacob Phillips (above at his Leanpath Tracker). 

The team has successfully reduced its kitchen waste by 53 percent since implementing the  Leanpath program in 2020. Expanding on that success, beginning in 2023, they started using their program to track plate waste from patient trays, and within months they have seen a reduction in plate waste of 24 percent.

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Topics: Case Study

Sodexo's Middle East Regional Project Manager Umesh Jaiswar on driving food waste reduction on a large scale

Posted by Sam Smith, Director of Marketing on March 1, 2024

In 2018, Sodexo announced the largest deployment of automated food waste prevention technology in the world, with the plan to roll out WasteWatch powered by Leanpath at 3,000 of its sites worldwide, with the goal of cutting its food waste in half by 2025.

To achieve this level of impact requires strong leadership at a regional level. 

To learn more about what it takes to drive regional commitment and results, we spoke with Sodexo’s Regional Project Manager and Leanpath Champion for the Middle East and Africa, Umesh Jaiswar. Umesh oversees the rollout and success of WasteWatch Powered by Leanpath in the region. WWxLP, as it’s known, is the Sodexo-branded food waste prevention program using Leanpath technology.

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Topics: Case Study

Webinar excerpt: how to reduce your customers' plate waste

Posted by Sam Smith, Director of Marketing on February 23, 2024


In our recent Leanpath/US Foods webinar, How Metz Culinary Prevents Food Waste, chefs Timothy Morris and Zach Walrath talked through their strategies for reducing plate waste.

Check out the webinar excerpt above to learn their tactics for educating diners and managing portion control --while still delighting customers--to drop plate waste by 25-30%.

Watch the full webinar here to learn more tips and strategies.

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Topics: Case Study

Two Marriott Costa Rica hotels cut food waste by 25% in just months using Leanpath

Posted by Sam Smith, Director of Marketing on February 13, 2024

Two Marriott hotels in Costa Rica, the Costa Rica Marriott Hacienda Belen (above) and Los Suenos Marriott Resort, launched the Leanpath food waste prevention platform last year and have already reduced the value of their food waste by 25%.

This significant pace of food waste reduction results puts the hotels in line to easily meet Marriott International’s Serve 360 corporate-wide sustainability goal of cutting food waste in half by 2025.

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Topics: Case Study

How Metz Culinary Management cut food waste at Arcadia University 45% in one year

Posted by Sam Smith, Director of Marketing on January 15, 2024

The dining operation at Arcadia University in Pennsylvania, USA, run by Metz Culinary Management, serves more than 1,000 meals a day, primarily from its all-you-care-to-eat dining hall.

Executive Chef Timothy Morris and his team have been using Leanpath to track and prevent their food waste for one year. In that time they’ve already reduced waste by an impressive 45 percent.

“It’s really important to me to have the kitchen running as tight as possible,” the chef says. “With the cost of food always going up and the money we’re bringing in not always going up with it, trying to squeeze every dollar out of our food is very important.”

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Topics: Case Study