Food Waste Intelligence

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...

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.

As soon as the COVID-19 pandemic reached the U.S., Vidant Medical Center in eastern North Carolina began to prepare for the potential of overcrowding, supply chain interruptions, and overwhelming strain on the staff. To support the patients and staff, Vidant’s dining services team jumped in to adapt their operations. “Our customer base dropped dramatically almost overnight,” said Troy Sheppard, Food & Nutrition Service Line Administrator and Client Executive with Sodexo, which provides dining operations for Vidant Health system. Incre...

Swedish is the largest non-profit healthcare provider in the Puget Sound, Washington, area. Six of its dispersed facilities utilize the Leanpath platform to prevent food waste. The healthcare foodservice operation at its First Hill campus is run by Corporate Executive Chef Zachary Schwab. First Hill typically has about 1,800 covers a day in patient services, with 600 meals a day retail and around 10 catered events. Schwab has overseen food waste reduction with Leanpath since 2007. That experience has led to the development of system-w...

Executive Chef Brian Deegan runs the foodservice operation at Marriott’s Hotel Alfonso XIII in Seville, Spain. The 150-room hotel has five restaurants and bars, with a third of its F&B revenue from banquet events. Chef Deegan is a self-confessed numbers guy. “I like to run a tight ship,” he says. “I don’t want to sound like a scrooge, but we’re a kitchen not a supermarket. I buy fresh food to sell not to keep on the shelves.” He embraced food waste tracking and the insight it provided on how to be more efficient. And he’s shown big re...