Leanpath Food Waste Prevention Technology and Solutions

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Prevent food waste and

cut food purchase costs

reduce carbon emissions

be more efficient

inspire kitchen teams

Foodservice organizations across the world use Leanpath to measure
and prevent food waste—saving time, money and the environment.

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Trusted by 5,000+ 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.

“Our chefs teach the Leanpath system just like they teach any other part of daily practice in the kitchen. Food waste prevention has become a habit that teams hold each other accountable for.”

Tony Pignagrande

Senior Executive Chef
Harvest Table Culinary Group

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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 has set aggressive goals around reducing our food loss and waste—50% by 2025. Leanpath has been a vital partner in creating innovative ways for us to meet those goals.”

Nell Fry

Sr Manager of Sustainability
Sodexo

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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

“You waste food every day, but you don’t know how much. Leanpath allows you to see the waste and understand where to focus your efforts to reduce it.”

“We [talk to staff about] how much it means as an environmental and community service. We have huge staff engagement.”

“I pull our Leanpath data every morning and look for trends. People’s habits can change, and those habits can lead to waste.”

“From the very start, when cooks saw what the food waste was costing, folks 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.’”

“Leanpath basically does your buying for you. You see what items you’re actually selling and what you’re wasting. It’s amazing.”

“At the end of the year it’s amazing to see how much waste we’ve reduced.”

“The whole exercise has bolstered our competitive edge.”

“We’ve had phenomenal success… to the tune of saving $200,000 on food supplies, by far through the efforts of Leanpath.”

“To us, it’s important to prevent food waste with Leanpath, both for financial savings as well as doing the right thing for the environment.”

“The thing that shocked me the most was the dramatic decrease in food waste we saw from the start. Over a month’s time, we dropped probably six to seven thousand pounds a week.”

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.

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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.

Trusted by 5,000+ kitchens of all sizes from hospitals, universities and hotels to global foodservice organizations