Food Waste Intelligence

Dining Hall Manager Suzanne Paltz oversees two self-operating dining halls at Georgia State University (GSU): Freshman Dining Hall and Piedmont North. She has been at GSU since 2009.

GSU implemented LeanPath's automated waste tracking solutions at Freshman Dining Hall in November 2009, and at Piedmont North just after it opened in August 2011. They have experienced a dramatic reduction in food waste.

Why Tracking Works at Georgia State University

"Our cooks say that they are much more conscious of what they're throwing away. The waste factor has made them think twice about how much really gets wasted. They have become more involved and vocal about waste when they saw the true cost of what was being disposed. Getting true waste statistics and having real life solutions to react to those numbers has been the best part of using the program. Bringing the team together in valuing fiscal responsibility concerning waste has made everyone feel like they have a stake in the organization and has contributed to morale."

Change is Driving Results in the GSU Kitchen

Chicken overproduction was reduced 50% through implementing batch cooking procedures. Overproduction of vegetables was reduced 54% by utilizing leftovers in soups and casseroles and displaying in smaller holding pans on the serving lines. Expired pasta waste was reduced 56% by utilizing perforated holding pans in a steam water bath.

In the Freshman Dining Hall alone, since the implementation of the LeanPath system, GSU has saved $58,185 and 52,977 lbs by preventing food waste.