The University of Wisconsin-Madison has partnered with Leanpath in a new effort to reduce campus food waste from Rheta's Market by 50 percent.
The University of Wisconsin-Madison launches Leanpath through its Green Fund program
Posted by Leanpath on December 13, 2022
Topics: Case Study
Sodexo North America has saved over 9 million meals from going to waste with Leanpath
Posted by Leanpath on November 3, 2022
Since partnering with Leanpath in 2008, Sodexo has saved 9,716,393 meals from going to waste in North America. Sodexo's branded food waste reduction program, WasteWatch powered by Leanpath, allows Sodexo teams to easily capture food waste data—whether food waste is generated in the kitchen or discarded by consumers—and take action to drive cultural and behavioral change to prevent that waste from reoccurring.
Topics: Case Study
Preventing food waste in senior dining, a case study
Posted by Sam Smith, Director of Marketing on April 5, 2022
The foodservice operation at Mt. San Antonio Gardens, a retirement community in California, is run by Sodexo, and serves 1,500 covers a day with buffet and tableside service. The kitchen team, led by General Manager Jack Forrest, began using Waste Watch Powered by Leanpath to track and prevent food waste in 2020. They’ve already prevented 56 percent of their food waste.
Topics: Case Study
Sodexo site wins US EPA award for preventing 5,242 meals from going to waste using Leanpath
Posted by Sam Smith, Director of Marketing on February 16, 2022
Sodexo, through its foodservice work at Good Samaritan Medical Center, in Lafayette, Colorado, is a national award winner in the U.S. Environmental Protection Agencies 2021 Food Recovery Challenge competition. Sodexo won the award for its work preventing food waste with Leanpath.
“Our success with waste reduction throughout the COVID-19 pandemic is truly a testament to our team and their resiliency, consistency, and hard work,” said Natosha Jergensen, General Manager, Sodexo at Good Samaritan Medical Center. “We believe sustainability isn't just a trend, and we are committed to improving our efforts daily. We see it as our mission now and in the future.”
Topics: Case Study
Daily routines lead to big food waste reduction at the University of Virginia
Posted by Sam Smith, Director of Marketing on January 26, 2022
UVA Dine, operated by Aramark, has been tracking food waste with Leanpath since 2018. The team has racked up impressive results using the program, including reducing their food waste by 59%. They have achieved these results by using tracking data to identify food waste instances and trends and addressing them with their kitchen teams.
Topics: Case Study