Food Waste Intelligence

Nancy Goergen has been at Sanford USD Medical Center for over 35 years—watching the organization grow from two buildings to two full city blocks. As the Training and Development Specialist for Food and Nutrition Services, she was integral to the implementation and roll out of the LeanPath system, which Sanford launched in May of 2011. Sanford currently utilizes two LeanPath Trackers at their operation—one in the main kitchen and another in the retail location.

Dwayne Wisniewski, Director of Operations for Sodexo Dining at New Mexico State University, began using the LeanPath system in April of 2012. Since then, he and his team have helped reduce pre-consumer food waste by over 50 percent. We sat down with him to talk about their experience with LeanPath.

Dining Hall Manager Suzanne Paltz oversees two self-operating dining halls at Georgia State University (GSU): Freshman Dining Hall and Piedmont North. She has been at GSU since 2009.