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Top 5 blog posts of 2021

Posted by Leanpath on January 5, 2022

#1: How Mount Holyoke College used food waste tracking to quickly adapt to COVID-19 changes

As we all adjusted to the challenges of COVID-19, something notable rose to the surface in foodservice: measuring food waste was no longer just a way to cut costs and be more efficient, it became a key tool for learning and adapting to the new normal. What a kitchen wastes is one of the few real-time data points it can use to understand what's working and what's not.

Our top blog post of the year took a deep dive into how Mount Holyoke, a women's college in Massachusetts, USA, leveraged food waste tracking to its fullest.

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Topics: Food Waste News

2021 in Review: Leanpath prevents 14 million pounds of food waste; 90 million total

Posted by Sam Smith, Director of Marketing on January 5, 2022

HubSpot Video

The challenges faced by the foodservice industry in 2021–rising food and labor costs and disrupted supply chains–put a fine point on the need to prevent food waste and its financial burden. The growing body of evidence connecting food waste and climate change created even more urgency for foodservice organizations.

Working with those organizations in over 40 countries, Leanpath and its partners prevented 14 million pounds of food from going to waste, bringing the total impact since 2004–when Leanpath introduced food waste prevention solutions–to 90 million pounds. 

That equates to 75 million meals kept in the food system for those who need them. And over 284 thousand metric tons of CO2 kept out of our skies.

Here are a few other highlights from the year:

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Topics: Food Waste News

Maximizing impact through food with DC Central Kitchen

Posted by Steven Finn, Vice President of Food Waste Prevention. on December 20, 2021

It’s clear that an organization is doing pioneering work in the food system when the President and the Vice President come to participate, as occurred at DC Central Kitchen (DCCK) just before Thanksgiving.

And we agree.

Leanpath has been proud to partner with DCCK for the past three years through our Leanpath 12.3 initiative, supporting the organization’s transformative work to address hunger and poverty through job training and job creation since its founding by Robert Egger over 30 years ago (read more about DCCK’s history here). 

We’re united by powerful, complementary, and systemic change-focused missions around food.

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Topics: Food Waste News

How this healthcare system focused its team and cut its food waste in half

Posted by Sam Smith, Director of Marketing on November 24, 2021

Aramark Regional Executive Chef Damon Mangano oversees the food and nutrition services at a large Midwestern healthcare system running 11 hospitals. Tracking and preventing food waste with Leanpath since 2017, the system’s kitchens have reduced their cumulative waste 50%.

Chef Damon says from the start, his chefs were startled by the cost of the food they were wasting, which teams see in the Leanpath system as soon as items are tracked.

“From the very start, when cooks saw what the food waste was costing, folk were saying things like, ‘That’s $5000 in a year. Wow, imagine all the stuff we could buy if we didn’t throw that chicken away every night.’”

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Topics: Food Waste News

When food is wasted, labor is wasted. Foodservice can't afford that, particularly now.

Posted by Sam Smith, Director of Marketing on November 23, 2021

Food waste is a $1 trillion global problem. And roughly one quarter of that waste is coming from foodservice--a significant source of lost profits for the industry.

The cost of food waste is typically equated with the purchase cost of that wasted food, which makes sense. But the true cost of food waste has to also factor in the cost of the labor used in inventorying, preparing, serving and ultimately discarding that food waste. 

Right now, the world is experiencing a massive labor shortage, the impact of which is falling particularly hard on foodservice. It is a time to remain vigilant about food waste. Because when labor is tight, the pain is particularly acute when a kitchen dedicates staff time prepping food that only goes to waste.

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Topics: Food Waste News