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Sam Smith, Director of Marketing

Recent Posts

Leanpath increases its rate of global food waste prevention to 1 pound every 2 seconds

Posted by Sam Smith, Director of Marketing on April 18, 2019


Working in thousands of kitchens in over 30 countries, with foodservice clients large and small, Leanpath is now preventing food waste globally at a rate of 1 pound every 2 seconds, or 1 kilo every 4 seconds.

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Topics: Announcements

US agencies announce collaboration to fight food waste

Posted by Sam Smith, Director of Marketing on April 11, 2019

In the United States, 30 to 40 percent of all available food is wasted. Food is the nation’s single largest type of waste. Three U.S. federal agencies have announced a coordinated strategy to address the crisis.

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Topics: Food Waste Policy

The cost of doing nothing about food waste is higher than you think

Posted by Sam Smith, Director of Marketing on March 7, 2019


The easiest way to understand one part of the cost of doing nothing about your food waste problem is to use our Savings Opportunity Calculator. This will tell you, based on the size of your operation, how much you stand to save by preventing food waste with Leanpath. What you stand to save is another way of understanding what it’s costing you to ignore food waste.

But there’s another cost that is less precise but perhaps even more critical: every day you do nothing about food waste, you are sacrificing your competitive advantage.

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Topics: Food Waste Strategies

How Novotel Brisbane cut food waste 66%

Posted by Sam Smith, Director of Marketing on September 6, 2018

Novotel Brisbane is a 296-room hotel located in the city’s business district. Executive Chef Sean Collins has focused his food waste tracking at the breakfast buffet, which serves 150-400 guests daily. The savings he's realized have been reinvested in the kitchen, leading to better product and steady menu pricing. “The whole exercise has bolstered our competitive edge. Not having to increase our prices to compensate for cost of goods: that’s given us a head start above our competitors.”

Collins has lead his team to a 66 percent reduction in waste value and 62 percent cut in waste weight.

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Topics: Case Study

How IKEA Lyssach cut food waste 45%

Posted by Sam Smith, Director of Marketing on July 23, 2018

IKEA Lyssach, in northern Switzerland, serves 6,000 to 8,000 meals in a six-day work week. For the past year, it has been tracking food waste with LeanPath at its restaurant, co-worker restaurant, bistro and Swedish Food Market. The food waste data has driven targeted prevention strategies that brought a 50% reduction in food waste cost and a 45% reduction food waste weight in one year.

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Topics: Food Waste Musings, Latest News, Food Waste Prevention Newsletter, Food Waste News