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Food Waste Intelligence

Two Marriott Costa Rica hotels cut food waste by 25% in just months using Leanpath

Two Marriott Costa Rica hotels cut food waste by 25% in just months using Leanpath

Two Marriott hotels in Costa Rica, the Costa Rica Marriott Hacienda Belen (above) and Los Suenos Marriott Resort, launched the Leanpath food waste prevention platform last year and have already reduced the value of their food waste by 25%. This significant pace of food waste reduction results puts the hotels in line to easily meet Marriott International’s Serve 360 corporate-wide sustainability goal of cutting food waste in half by 2025.

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How Metz Culinary Management cut food waste at Arcadia University 45% in one year

How Metz Culinary Management cut food waste at Arcadia University 45% in one year

The dining operation at Arcadia University in Pennsylvania, USA, run by Metz Culinary Management, serves more than 1,000 meals a day, primarily from its all-you-care-to-eat dining hall. Executive Chef Timothy Morris and his team have been using Leanpath to track and prevent their food waste for one year. In that time they’ve already reduced waste by an impressive 45 percent. “It’s really important to me to have the kitchen running as tight as possible,” the chef says. “With the cost of food always going up and the money we’re bringing...

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Leanpath clients rack up big food waste prevention in 2023

Leanpath clients rack up big food waste prevention in 2023

Leanpath and our foodservice partners prevented a massive amount of food waste in 2023: over 17 million pounds of food kept out of the bin. See how that translates into other environmental and social benefits to people and the planet...

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Leanpath CEO shares food waste insights on USAID's Kitchen Sink podcast

Leanpath CEO shares food waste insights on USAID's Kitchen Sink podcast

Leanpath CEO and Co-Founder Andrew Shakman joined USAID's food loss and waste podcast Kitchen Sink to share some perspectives on the importance of food waste prevention, the critical role of measurement in the prevention process, and how kitchen culture changes with a focus on food waste. "If we want to have true system level impact, we need to do it at the prevention level," Andrew explains. "We're not going to compost our way out of a food waste problem that is immense and not stopping." Listen in to the conversation here.

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US releases Draft National Food Waste Strategy at COP28

US releases Draft National Food Waste Strategy at COP28

Closing out a year with increasing focus on the importance of food waste reduction, the U.S. released its Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics in early December. Release of the Draft National Strategy is significant, and in fact long overdue, as the U.S. committed to halving food loss and waste reduction in support of Target 12.3 of the Sustainable Development Goals (SDGs) back in 2015 – and a united, measurement-focused strategy is needed to get the U.S. on the proper pathway with urgency.

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