Food Waste Intelligence

The University of Rochester in New York State has 14 dining locations operated by the contract management firm Harvest Table Culinary Group. The program has been run for 16 years by Senior Executive Chef Tony Pignagrande. The university began tracking and preventing food waste with Leanpath in 2017, leading to a reduction in food waste of 46 percent, and helping the team achieve two corporate goals of conserving resources and reducing carbon emissions.

Sodexo has deployed Leanpath at over 200 sites across the UK leading to the prevention of 280 tonnes of food waste, in line with its pledge to cut food waste across its organization by 50 percent by 2025. That puts Sodexo ahead of the UN’s Sustainable Development Goal to halve food waste globally by 2030. Reducing food loss and waste contributes significantly to the reduction of greenhouse gas emissions. Sodexo's focus on food waste forms part of the organization's commitment to reducing its carbon emissions by 34 per cent by 2025, su...

Preventing food waste—actually stopping it from being created in the first place—is the most financially and environmentally effective solution available to foodservice organizations. But when edible excess food still occurs and can’t be repurposed internally, donation is the next best thing. Leanpath Trackers have always allowed users to identify excess food going to donation. And to provide better insights into those donation activities, we are excited to announce the release of the new Leanpath Donation Dashboard. The Donation Dash...

Leanpath is proud to announce the evolution of food waste prevention technology. Impact Suite is a powerful new set of tools that go beyond tracking food waste to actually guiding kitchens through specific actions to reduce their largest food waste issues.

We’re proud to announce that Leanpath is now a Certified B Corporation® - joining only 3,400 other companies around the globe that are committed to balancing purpose and profit.