Hospital Food Waste Management: The Proven System for Complex Healthcare Foodservice

Healthcare food and nutrition teams can easily reduce waste and improve efficiency with our tested and effective food waste management system.

Healthcare isn’t just another segment for us—it’s where we began. Leanpath’s first deployment was in a hospital over 20 years ago. We understand your unique complexity: balancing demanding nutritional needs, managing diverse service models (patient, retail, catering), and facing relentless pressure to control costs. We provide the proven system to gain control of it all.

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“Leanpath is a necessity to be completely honest. You can have the best supervisors, but things are still going to be missed.”

Dugan Wetzel

Director of Culinary and Executive Chef Eskenazi Health

Cut Costs and Improve Labor Efficiency

Your biggest opportunity is also your biggest hidden cost. Practice Greenhealth notes food waste is 10-15% of a hospital’s solid waste. Our data shows 65% of that is from costly overproduction. Our AI-powered platform provides actionable insights to see the root cause of this waste. By cutting it in half, you can save 2-8% on food purchases and stop wasting valuable labor hours.

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How Hospitals are Meeting Ambitious Sustainability Commitments

“Leanpath heightens staff awareness instantly and creates a culture of staff wanting to find more efficient ways to do their job. We have reduced inventory, waste and purchasing. A tremendous program.”

Trenton HorrocksDirector, Food & Nutrition Services
St. Luke’s Medical Center, Boise

“Our staff are fully engaged in this process. As we reduce waste, we are not only saving money but enriching the lives of our patients, staff and communities.”

Sara AshbeckFoodservice Program Director
Gundersen Health System

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

Kris AnkenyDirector of Food and Nutritional Services
Reid Health

“With Waste Watch Powered by Leanpath there’s something bigger [our staff are] working on. It’s not only providing food for the residents, now it’s reducing waste, it’s minimizing our carbon footprint, it’s helping save money.”

Jack Forrest General Manager
Mt. San Antonio Gardens by Sodexo

“Our goal overall is to reduce waste and become more efficient in our kitchen production – that will allow us to focus on more innovation and more quality.”

Kathleen BundyDirector of Food & Nutrition Services
Palomar Health

“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.’”

Damon ManganoRegional Executive Chef
Aramark

“For some of the cooks who struggle with overproduction, we’ll set a goal to actually reduce their food waste at the end of each night. And because it’s measured, you can say, you cut your food waste by 20% or you didn’t.”

Zachary SchwabCorporate Executive Chef
Swedish First Hill

Proof in Practice

Our proven system delivers a clear, measurable ROI in complex healthcare environments. See how our partners are using our platform to cut food costs, improve efficiency, and make a measurable impact on their bottom line.

Proof in Practice

Our proven system delivers a clear, measurable ROI in complex healthcare environments. See how our partners are using our platform to cut food costs, improve efficiency, and make a measurable impact on their bottom line.

A True Partner for Your Complex Operation

We are true partners in your success. Our team of seasoned foodservice experts understands your service delivery methods—from patient room service to retail cafeterias. We don’t just drop tech and walk away; we train your teams and help you build a lasting culture of prevention.