Food Waste Intelligence

Boloco is a regional restaurant chain headquartered in Boston that offers bold and inspired wraps and smoothies. A Certified Green business but not one to boast, Boloco is “quietly doing our part to help the earth without making a big deal out of it.”

St. Norbert College, in De Pere, Wisconsin, serves about 2,200 students out of one main kitchen on two floors in its newly renovated Ruth's Marketplace dining hall. With a goal to be a zero waste dining program, they had already transitioned to “trayless” dining, started a composting program, and purchased a waste pulping machine. However, they were still experiencing a lot of waste and had a hard time controlling ever-rising food costs.

LeanPath recently sat down with Executive Chef Matt Yoder from Sodexo Dining at Juniata College to learn about his team’s experience with the LeanPath program over the past four years. Juniata College was one of the first Sodexo campus locations to launch the LeanPath program in 2010 as part of the initial pilot program, and continue to be pleased with the program and their results.

SUNY Oneonta dining services, operated by Sodexo, implemented the LeanPath program in late August 2013, installing three units in three restaurant-style residential dining halls that serve the 3,400 students on the university’s unlimited meal plan.

Northern Arizona University (NAU) began using the LeanPath System in late June 2012, installing automated tracking systems in both of their dining halls. LeanPath sat down with Executive Chef Timothy Cunningham to learn more about their experience with the system and changes they’ve made to reduce food waste in their kitchens.