Food Waste Intelligence

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...

Food waste is a significant challenge for kitchens everywhere, especially plate waste, which can account for more than 60% of an operation’s food waste. But reducing it is not out of reach. In a recent webinar presented by Leanpath in partnership with U.S. Foods, chefs Liz Howe, Ben Murphy, and Robb White shared practical, field-tested interventions to tackle plate waste effectively. Here's a breakdown of their insights and strategies:

At Leanpath, we've helped our customers prevent over 100,000,000 pounds of food from going to waste by using our intelligent food waste prevention platform. And we're just getting started. Leanpath brings together artificial intelligence and culinary intelligence to help foodservice operations solve their food waste problem. We don't just drop technology into a kitchen and say good luck. We partner with the chefs, the culinary teams, and the larger organization to help them reach their financial and sustainability goals through food w...

The Leanpath webinar, "10 Food Waste Questions You Need to Ask Your Kitchen Team Today," provided insights for kitchens on minimizing food waste through strategic questioning. With instruction from Leanpath chefs Ben Murphy and Robb White, the session emphasized how asking the right questions in five core areas–overproduction, trim waste, expired ingredients, equipment failure, and quality assurance–can drive waste reduction:. Below are the 10 questions recommended by the chefs to help kitchen teams identify and manage food waste effe...