Food Waste Intelligence

In 2019, Leanpath launched the Leanpath 12.3 Initiative, an effort to expand the reach of food waste prevention knowledge and tools to non-profits and educational organizations. As part of the Initiative, we’re excited to report on a research partnership we've joined entitled, “Food Waste and the Environment” sponsored by SESYNC – The National Socio-Environmental Synthesis Center.

Executive Chef Shaun Woodhouse and his team at the Sheraton Grand Hotel & Spa Edinburgh discovered opportunities to cut their waste and began changing purchasing and prep to drive results, which have been impressive: a 64% reduction in food waste value and a 58% reduction in weight. They’ve maintained these levels over time as Leanpath became a “business as usual” component of their kitchen. “The support from Leanpath has been great.”

Forward Fooding has released its inaugural FoodTech 500 list – a ranking of the top global AgriFoodTech startups “at the intersection of food, technology, and sustainability” – patterned after the Fortune 500 listing. Leanpath was pleased to be ranked #16 – the highest ranking for a food waste solution – in recognition of the positive impact that we have on making the food system more sustainable by driving food waste prevention at scale.

IKEA Canada achieved its goal of reducing food waste in its kitchens by over 30 percent within one year of implementing Leanpath. IKEA Canada’s effort is part of a larger global ambition to diminish food waste in all IKEA stores by 50 percent before the end of August 2020. More than 94,000 kilograms of food waste—equivalent to approximately 200,000 meals—has been saved since the program started in Canada.

While overall food waste fell in the UK by an average 7 percent per person between 2015 and 2018, food waste in foodservice and hospitality rose 7 percent.