The foodservice industry has always operated on thin margins, but 2026 has introduced a different kind of pressure. We are no longer dealing with temporary market fluctuations; we are facing a structural reset.

Leanpath’s CEO Andrew Shakman recently spoke on a panel at GreenBiz ‘26 - an annual meeting of the minds in the world of sustainable business - about how to effectively adopt new technologies for positive food system change, from agriculture and manufacturing to foodservice and end consumers.

For healthcare foodservice operators, the pressure is coming from all sides. There are mandates to cut food costs, goals to increase operating revenue, and internal sustainability targets.