We’ve just returned from ReFED’s 2019 Food Waste Summit in San Francisco, where we were excited to participate with many long-time partners and colleagues on the challenge of advancing food waste reduction at scale in accordance with Target 12.3 of the Sustainable Development Goals - which calls for cutting global food waste in half by 2030.

The Hilton San Diego Bayfront, a 1,190-room luxury hotel on the city’s waterfront, has been tracking food waste with Leanpath for only five months, but has already seen a dramatic reduction in food waste: a 50% drop in waste by weight and 51% drop by waste value.

Today is World Food Day – a day that we take to heart at Leanpath. Coming on the heels of Climate Week in New York City, where we spent several days engaged in energizing sessions on how to positively change the global food system with numerous partners and thought leaders from organizations such as the World Resources Institute and Champions 12.3, The Barilla Center for Food and Nutrition (BCFN), and the Future Food Institute, we’re even more energized by the importance of this day.

We’re excited to announce that Leanpath just closed $7m in growth funding to accelerate our mission of making food waste prevention and measurement everyday practice in the world’s kitchens.

Leanpath CEO Andrew Shakman was honored Thursday night with the Special Achievement Award at the 2019 Waste2Zero gala in London.