Every kitchen has food waste.
Take control of yours.

Empower your culinary team /// Prevent 50% of your food waste /// Cut purchasing costs 2-8%

Leanpath Clients
Colchester Garrison, United Kingdom

Technology that makes food waste data collection easy

Leanpath food waste tracking solutions make it simple to weigh and track all your food waste. Data is compiled and analyzed. Suddenly you have full visibility into your food waste stream.

Data that drives clear decision making

Armed with clear, actionable data, and guided by Leanpath coaching, Leanpath clients are able to make strategic adjustments to prep and production that prevent food waste from happening.

Cara Unterkofler is our managing director in Europe.

Steve Finn travels the globe supporting food waste prevention.

Christy Cook makes sure our clients are successful.

Rakshitha Sharma is part of our software team.

Aspen Mayberry trains kitchens around the world.

A team dedicated to your success

Leanpath’s team of culinary and sustainability professionals deliver deep foodservice experience and expertise in food waste prevention. We work directly with clients to share best practices gleaned from over a decade of food waste analysis. We are passionate about our clients’ success.

A kitchen-to-corner-office solution

For Chefs

You care about food waste as much as we do. We’ll help make your kitchen even more efficient.

"The biggest surprise has been how my team, from stewards to cooks, really latched onto [reducing food waste]. Not only did they embrace it, they started making recommendations.”

Charles Charbonneau
Executive Chef
Hilton Hawaiian Village

For Managers

You work hard managing budgets. Get 3-4X ROI and higher within one year with Leanpath.

"We've had phenomenal success... to the tune of saving $200,000 on food supplies, by far through the efforts of Leanpath."

Kris Ankeny
Director of Food and Nutrition Services
Reid Health

For Sustainability

We deliver real environmental and social impact with hard numbers to prove it.

“We realized strong results—a 50% overall reduction in food waste–across the pilot locations in healthcare, higher education and business dining.”

Kathy Cacciola
Vice President, Enterprise Sustainability
Aramark

For Procurement

Our solutions enable business leaders of high-volume, multi-unit operations to capture significant margin gains which add up quickly at scale.

“Today we have 129 cafes participating in the Leanpath program across 11 countries. Since the start of the partnership, these efforts have saved a total of three million pounds of food.”

Kristen Rainey
Global Procurement & Resources Utilization Manager
Google

Results that speak for themselves

Working in 35 countries in every foodservice segment.

An average 50% reduction in food waste per site.

An average 2-8% reduction in food purchases.

3-4X ROI on Leanpath purchase.

Working with thousands of kitchens around the world,
Leanpath prevents 1 pound of food waste every 1.6 seconds

(Total pounds prevented since 2014 alone.)

Leanpath - In the News

Leanpath Food Waste Intelligence Blog

The latest from the our blog, tracking food waste news and best practices in food waste prevention.

See what 15 years of innovation has meant to the foodservice industry

One of the best things about preventing food waste as long as we have is that you make a lot of friends along the way. A few of them, including IKEA’s Michael La Cour, Google’s Kristen Rainey, Toast Ale’s Tristram Stuart and more, helped us celebrate.

Watch the video

Sodexo announces bold commitment to food waste prevention: Leanpath deployment at 3,000 sites worldwide

Sodexo will deploy WasteWatch powered by Leanpath, its food waste prevention program, at 3,000 sites worldwide within a year, CEO Denis Machuel announced at the Tech for Good Summit.

The cost of doing nothing about food waste is higher than you think

The longer a foodservice operation waits to prevent food waste, the larger the competitive gap grows against operations who are already incorporating food waste prevention into their kitchen culture. That competitive gap can translate to direct competition on, for instance, menu pricing.

Visit our Blog for news, information, and answers to all your questions about food waste prevention.

Every kitchen has food waste.Take control of yours.