Frequently Asked Questions

If you don’t see your question below, please contact us.

While every operation works to control waste, there is no operation that is 100% efficient, every day of the year. How many garbage cans are in your kitchen right now? How often do you empty them? We find that pre-consumer waste equals 4-10% of food purchases. Even the most efficient operations have an opportunity to do better.

The LeanPath System allows foodservice operators to break through to the next level of excellence. Waste prevention is one of the few initiatives that can save you money without reducing quality, menu variety or staff.

Each food waste transaction takes about five seconds to complete. Any staff or manager can weigh an item, so this is a shared responsibility. We estimate total weighing time of less than 1 minute per employee per day.
Most managers only spend about 10 to 15 minutes per week to review the data, check and respond to alerts, and hold a brief stand-up meeting to set and review goals with their Stop Waste Action Team.
This program is designed to roll out quickly and easily without impacting other priorities. The system includes a turnkey set of tools from signage to training materials, combined with active support resources.

Set-up involves one or two short planning phone calls followed by a focused launch day that you can do on your own with videos from LeanPath or with a dedicated LeanPath Trainer that comes on location. After launch, LeanPath provides technical assistance and options to work with a waste reduction coach for additional support.

We have seen very high engagement from staff in all non-commercial sectors. Most don’t waste food at home, don’t like it at work and appreciate that they save their own time when they avoid making unnecessary food. LeanPath also offers tools to assess individual engagement to support focused coaching by managers.
LeanPath was founded in 2004 and has been solely focused on automated food waste prevention solutions. We currently partner with customers in every U.S. state, other countries in Europe, Asia, and Australia, and numerous foodservice segments, including hotels, restaurants, colleges, hospitals, corporate dining facilities, contract management, casinos, military installations, schools and grocery stores.