Resource Hub
Ideas, guidance and inspiration to move you along your food waste journey
Understanding the Food Waste Crisis & the Opportunity for Your Bottom Line
Food waste is a big problem. The foodservice industry is a big part of the solution.
The Importance of Food Waste Prevention
The only solution that delivers triple-bottom-line benefits.
Leanpath CEO Andrew Shakman on the importance of measuring food waste as a first step in prevention
Major new ReFED report ranks prevention and tracking as most impactful food waste solutions
Implementing a Food Waste Management System
The Plate Waste Playbook: Proven Strategies to Protect Margins and Engineer Better Menus
Expert Tips from Our Culinary Coaches
Practical advice from our team of seasoned chefs to help you start your journey.
The end of kitchen service is a critical moment to control food waste. Here’s how to plan for it.
How the World’s Leading Brands Drive Results at Scale with Leanpath
Contract Management
Through small changes with big impacts Alliance in Partnership (AIP)/Sodexo cuts school food waste 40%
Sodexo’s Middle East Regional Project Manager Umesh Jaiswar on driving food waste reduction on a large scale
Hospitality and
Cruise lines
Leanpath showed the Hilton San Diego Bayfront what they were wasting and why, and cut it by 51%
Uniworld Sustainability Officer wins Future Lights Award for preventing food waste with Leanpath
College and University
The University of Nebraska Lincoln slashes plate waste by 51% and kitchen waste by 40%
The University of Nebraska Lincoln slashes plate waste by 51% and kitchen waste by 40%
Healthcare
Focusing on the “why” of food waste led to a 50 percent reduction at this healthcare system
