Foodservice organizations across the world use Leanpath to measure
and prevent food waste—saving time, money and the environment.
Trusted by 4,000+ kitchens of all sizes from hospitals, universities and hotels to global foodservice organizations




Everything you need to make food waste prevention and
measurement everyday practice in your operation

Change wasteful habits kitchen by kitchen
Every kitchen has food waste. To prevent as much waste as possible we implement a proven process that allows you to Track, Discover, and Drive lasting change.

Track
…food waste to under-stand what is being wasted and why.

Discover
…opportunites to
prevent that waste going
forward.

Drive
…lasting results through
science-based behaviorial
change techniques.


Harvest Table Culinary Group




Rollout multi-site and global programs
Leanpath has guided the largest food waste tracking deployments in the foodservice industry. We operate in over 40 countries and can guide you to achieving large-scale sustainability and financial goals.

Define Strategies
We’ll help you define achievable goals and guide you to success.

Deploy with Confidence
Have full visibility into your
deployement, from the
kitchen to country level.

Monitor Success
Detailed multi-site reporting provides clarity on program success.


Sodexo



Foodservice organizations are more efficient and profitable with Leanpath

50%+ reduction
in food waste

7X ROI
within one year

2-6% reduction
in food purchase costs

Sheraton Grand Hotel & Spa Edinburgh

Hilton San Diego Bayfront

Aramark

Aramark

Hotel Alfonso XIII

University of Notre Dame

Novotel Brisbane

Reid Health

The Ritz-Carlton, Pentagon City

University of Illinois
Mission-driven toward global change...

Leanpath is a B Corporation on a mission to make food waste measurement and prevention everyday practice in the world’s kitchens. We work with thousands of kitchens in over 40 countries.

90 million meals
kept in the food system

...with an abiding culinary focus
We partner with the world’s largest food service and hospitality organizations, but we never lose sight that food waste prevention is in the hands of the kitchen crews. Our innovative solutions make them more efficient and their work more impactful.
The latest from the Food Waste Intelligence Blog
Report
6 Food Waste Prevention Myths
Don’t let misconceptions about food waste prevention stand in the way of your organization achieving transformational financial and sustainability gains. First myth to fall: My team doesn’t have time to track and prevent food waste.