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Leanpath partners with SaaS Capital to accelerate food waste prevention

Posted by Leanpath on October 15, 2019

We’re excited to announce that Leanpath just closed $7m in growth funding to accelerate our mission of making food waste prevention and measurement everyday practice in the world’s kitchens. 

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Topics: Announcements

Andrew Shakman wins Special Achievement Award

Posted by Leanpath on October 11, 2019

Leanpath CEO Andrew Shakman was honored Thursday night with the Special Achievement Award at the 2019 Waste2Zero gala in London.

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Topics: Announcements

Chefs Roundtable, Part 2 - Menu planning tips to prevent food waste

Posted by Leanpath on October 4, 2019

One of the best tools to prevent food waste is your menu, and deliberately integrating repurposing into the menu to ensure food is reutilized rather than wasted. In a webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on menu planning.

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Topics: Kitchen Culture, Food Waste Strategies

Sodexo ties financing to action on food waste

Posted by Leanpath on September 25, 2019

In a first for a global foodservice company, Sodexo has tied its financing to its performance in preventing food waste. The company announced yesterday it renewed its €1.3 billion revolving credit facility,  which now incorporates a pricing adjustment based on Sodexo's performance towards its goal to prevent 50% of the food waste and food losses from its operations by 2025.

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Topics: Announcements

Chefs Roundtable, Part 1 - Inventory strategies to prevent food waste

Posted by Leanpath on September 24, 2019

During a lively webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on inventory management.

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Topics: Kitchen Culture, Food Waste Strategies