Food Waste Intelligence

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.

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.

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.”

Leanpath and our foodservice partners prevented a massive amount of food waste in 2023: over 17 million pounds of food kept out of the bin. See how that translates into other environmental and social benefits to people and the planet...

Leanpath CEO and Co-Founder Andrew Shakman joined USAID's food loss and waste podcast Kitchen Sink to share some perspectives on the importance of food waste prevention, the critical role of measurement in the prevention process, and how kitchen culture changes with a focus on food waste.

"If we want to have true system level impact, we need to do it at the prevention level," Andrew explains. "We're not going to compost our way out of a food waste problem that is immense and not stopping."

Listen in to the conversation here.