Food Waste Intelligence

Sheraton Amsterdam Airport Hotel and Conference Center has partnered with technology provider Leanpath in a new effort to reduce its food waste by 50 percent.

The hotel’s food waste reduction goal aligns with parent-company Marriott International’s corporate-wide goal of cutting food waste in half by 2025.

The catering team at Guy’s and St. Thomas’ NHS Foundation Trust are working with Leanpath to prevent food waste throughout their foodservice operation. In their central production unit (CPU) alone, in only eight months, they have cut their food waste by 42 percent, preventing over 3.5 tonnes of food from going to waste.

The foodservice program at Eskenazi Health in Indianapolis, Indiana, USA, is broad and ambitious. They have traditional patient trays, room service and a cafeteria, but they also have a full-service restaurant that operates Monday through Friday. They have a medically tailored meal program that serves the hospital as well as area nursing homes and adult care facilities. They also have a small-footprint grocery on site, stocked primarily with donated food for low-income area residents. A mobile version of the grocery will launch soon to travel into the area's food deserts. The mobile and stationary groceries also work with local minority owned restaurants to prepare meals. 

“We actually touch every county in the state with our meals,” says Director of Culinary and Executive Chef Dugan Wetzel.

Since January 2023, the Eskenazi culinary team has brought the same mission-driven ambition to reducing food waste with Leanpath, cutting their waste by an impressive 32 percent in just three months.

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.

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.