BHP is the largest mining company in the world, and operates remote housing sites for its workers. As one shift may be returning at dawn and eating dinner, another may be getting ready to depart and eating breakfast, all primarily buffet service.

For healthcare foodservice operators, the pressure is coming from all sides. There are mandates to cut food costs, goals to increase operating revenue, and internal sustainability targets.

Five years ago, Georgia Tech transitioned from a contract-managed model to a self-operation dining program. With a massive operation serving 7,000 to 8,000 meals a day in dining halls alone, the Institute needed a way to manage tight margins and rising food costs.

Forefront, a premier foodservice provider, embarked on a mission to combat food waste and improve resource management. The company–which has a major emphasis on culinary and nutrition services in hospitals and senior living communities–sought to align its operations with its core values of tenacity and integrity. This commitment led them to partner with Leanpath to formalize their approach to an issue that, while daunting, presented a clear opportunity for improvement.

The Sheraton Amsterdam Airport Hotel and Conference Center, with its 417 rooms, two restaurants, a bar, 24/7 room service, and 32 meeting rooms, faces the complex challenge of managing food production for a diverse group of guests. Pim Van Het Reve, the hotel’s food and beverage manager, knew that managing food waste was crucial for both the hotel’s financial health and its commitment to social responsibility. But his kitchen staff was skeptical about adopting a new food waste tracking system. That all changed when the hotel partnered...