Food Waste Intelligence

IKEA Canada achieved its goal of reducing food waste in its kitchens by over 30 percent within one year of implementing Leanpath. IKEA Canada’s effort is part of a larger global ambition to diminish food waste in all IKEA stores by 50 percent before the end of August 2020. More than 94,000 kilograms of food waste—equivalent to approximately 200,000 meals—has been saved since the program started in Canada.

Chef Ann Cooper, Director of Nutrition Services for Boulder Valley School District, in Colorado, USA, and founder of the Chef Ann Foundation has worked with Leanpath to reduce food waste across the district. We also recently collaborated on a new curriculum teaching the importance of food waste prevention to elementary school students.

The Hilton San Diego Bayfront, a 1,190-room luxury hotel on the city’s waterfront, has been tracking food waste with Leanpath for only five months, but has already seen a dramatic reduction in food waste: a 50% drop in waste by weight and 51% drop by waste value.

In five months using Leanpath, New Seasons Market's Central Kitchen has prevented over 46 thousand pounds of food from being wasted, a reduction of 22 percent in its waste. High staff engagement and strong data analysis has produced many positive changes in the team, and a new level of gratification to their work.

IKEA West Chester, located 30 miles outside Cincinnati, Ohio, USA, has been using the Leanpath food waste prevention platform in its restaurant and bistro for a little over a year. The store measured an initial annualized food waste weight of 14,000 kilograms. By setting goals and keeping the team focused and trained, the store cut its food waste by 20 percent in one year. That translates to nearly 5,000 meals saved from the bin.