Leanpath Blog

Introducing Snap AI: closing the food waste blind spot at off-site events

info@leanpath.com (Leanpath) — Fri, 15 May 2026 17:57:44 GMT

You know the scene: food goes off-site for an event. Maybe you have a food waste tracker in your kitchen, maybe not. Regardless, there’s no way to realistically get the overproduced food back to the kitchen to be tracked. So it gets thrown away off-site: no tracking, no reporting, no accountability.

How the Leanpath Community Prevented 200 Million Pounds of Food Waste

info@leanpath.com (Leanpath) — Tue, 28 Apr 2026 21:20:27 GMT

Leanpath recently crossed the threshold of 200 million pounds (91 million kg) of food waste prevented since our founding in 2004.

What does 200 million pounds of food waste actually look like?

Announcing Consumption Tracking and Reporting: Move Beyond Waste Weight to True Production Efficiency

info@leanpath.com (Leanpath) — Thu, 02 Apr 2026 07:00:00 GMT

At Leanpath, we are thrilled to announce the launch of our newest feature: Consumption Tracking and Reporting. For years, the industry has relied on total food waste weight as the primary metric for success. However, weight alone doesn’t always tell the whole story. To truly master your kitchen’s efficiency and solve the overproduction puzzle, you must understand how much food you made in the first place.

ReFED: Reflecting on the Last Decade and Hopes for the Next One

Jessica Rosen — Wed, 01 Apr 2026 22:13:50 GMT

A few weeks ago, we celebrated the 10-year anniversary of a major milestone in the movement to reduce food waste in the U.S. The first-ever Roadmap to Reduce U.S. Food Waste by 20 Percent (aka “the Roadmap”) was published in 2016 by ReFED, complete with an economic analysis and breadth of solutions across the hierarchy of prevention, recovery, and recycling.

How Compass Group Cut Food Waste by 50% at BHP’s Remote Mining Camps

ssmith@leanpath.com (Sam Smith, Director of Marketing) — Mon, 30 Mar 2026 20:24:43 GMT

BHP is the largest mining company in the world, and operates remote housing sites for its workers. As one shift may be returning at dawn and eating dinner, another may be getting ready to depart and eating breakfast, all primarily buffet service.

Thriving in the 2026 Profit Squeeze: The New Rules of Operational Resilience

info@leanpath.com (Leanpath) — Thu, 26 Mar 2026 17:20:38 GMT

The foodservice industry has always operated on thin margins, but 2026 has introduced a different kind of pressure. We are no longer dealing with temporary market fluctuations; we are facing a structural reset.

Leanpath at GreenBiz: How to make large scale tech adoption successful

Jessica Rosen — Tue, 03 Mar 2026 00:19:16 GMT

Leanpath’s CEO Andrew Shakman recently spoke on a panel at GreenBiz ‘26 - an annual meeting of the minds in the world of sustainable business - about how to effectively adopt new technologies for positive food system change, from agriculture and manufacturing to foodservice and end consumers.

Prevent Food Waste Before It Starts: The Importance of Proactive Goods Receiving

Ben Murphy, Food Waste Prevention Chef — Thu, 26 Feb 2026 21:54:40 GMT

Leanpath and Nutritics Announce Integration

info@leanpath.com (Leanpath) — Tue, 10 Feb 2026 17:46:46 GMT

How UW Health Achieved a 25% Food Waste Reduction in Just Six Months

info@leanpath.com (Leanpath) — Tue, 10 Feb 2026 17:46:19 GMT

For healthcare foodservice operators, the pressure is coming from all sides. There are mandates to cut food costs, goals to increase operating revenue, and internal sustainability targets.