<img src="https://ws.zoominfo.com/pixel/WAVIXqHdY4RwDJTUycy3" width="1" height="1" style="display: none;">

Subscribe to Food Waste Intelligence
Get our latest posts delivered right to your inbox.

See how The Ritz-Carlton, Pentagon City reduced food waste by 54% with Leanpath

By Leanpath  ///  June 6, 2019

The Ritz-Carlton, Pentagon City has been a Leanpath client since 2016. Since then they have reduced food waste by 54%, saving 61,000 pounds of food waste from hitting the landfill. We visited the team in Washington, DC, to talk about their success in preventing food waste with Leanpath.

Ritz-Carlton is part of the global Marriott brand, which has made bold commitments to reducing waste across all its properties. The company’s Serve 360 sustainability and social impact platform includes the goal to reduce food waste by 50% by 2025.

Measuring and managing food waste with Leanpath has helped the staff at Pentagon City target high-value menu items and change behavior to reduce the amount being wasted. Overproduced fish was a huge issue for the team. Using Leanpath data, they were able to cut fish waste in half.

“That was a big aha moment for me and my team,” says Executive Chef Sriram Hariharan. “It was not only about money, not only about cost, but it was also about a prudent use of a product to be delivered in the right manner.”

The financial savings achieved through food waste prevention have been reinvested, allowing these culinary professionals to elevate their menu and truly delight their customers.

“With the savings we got from using Leanpath, we were able to buy items like smoked salmon, short ribs, and flank steak,” explains Patrice Moat, a line cook at Pentagon City. “Items we weren’t able to purchase before we can purchase now because we’re saving so much money from Leanpath.”

Learn how foodservice operators around the world use Leanpath to prevent food waste.

Read Our Case Studies


Topics: Video, Case Study