Food Waste Intelligence

The following is an open letter to the industry and the intro to our latest e-book, “Artificial Intelligence in Food Waste Management: Leanpath’s Approach and Vision for a Sustainable Future.” Twenty years ago, when I founded Leanpath, food waste in commercial kitchens was largely an invisible problem. Today, it’s recognized as one of the most pressing challenges our industry faces, with significant economic and environmental implications. Throughout our journey, we’ve witnessed firsthand the power of data to drive change. What began ...

Compass Group Australia has cut its total food waste by 34% since 2022 using Leanpath. The results were reported in Compass Group’s 2024 Sustainability Report. The report highlights: “Over the last three years, our Australian business has continued to deploy Leanpath’s industry leading technology into over 200 sites across the country. By using the system, they have been able to track the total weight of food items repurposed. This year, a reported 45,000kg of food that would have otherwise been wasted, has been utilised.”

Leanpath and our foodservice partners prevented an enormous amount of food waste in 2024: over 25 million pounds of food kept out of the bin. See how that translates into environmental and social benefits and more...

Every day, Leanpath food waste coaches partner with kitchens around the world to empower their teams to achieve extraordinary results—cutting food waste in half while advancing financial and sustainability goals. Our secret weapon? The unwavering dedication and expertise of our people, who bring 20 years of honed best practices and a relentless passion for innovation to every client interaction. Guided by our proven playbook and inspired by the creativity and commitment of our clients, we’re constantly evolving together. Here are some...

Carle Foundation Hospital in Urbana, Illinois, United States, is a 489-bed facility with more than 8,300 team members. Its foodservice operation includes room service; a retail café with scratch-made meals that operates 20 hours a day; an ancillary retail location with pizzas, sandwiches and salads; and a staff dining area. It serves an average of 3,000 retail meals and 1,000 patient meals per day. Carle Health is committed to building a legacy of sustainability, guided by the direct link between environmental health and population he...