Leanpath

Join us for "Halving Food Waste: Where Food, Tech, & Culinary Innovation Meet" during Climate Week NYC -- a one-of-a-kind, intimate, and experiential food waste event featuring leaders and chefs from Leanpath, Google, ReFED, and the Future Food Institute. Join us as we dive deep into how Google exceeded its ambition to cut its food waste in half, why it matters – and what it tastes like! After a panel discussion with global food waste leaders from Leanpath, Google, ReFED, and Future Food Institute, chefs will demonstrate how to track and prevent food waste using Leanpath and how to use the data, insights, and culinary creativity to repurpose food into delicious, nutritious, sustainable small bites served to guests. By putting chefs and food at the center of our gathering, we aim to make the act of reducing food waste tangible, to inspire others to set their own ambitious goals, and to demonstrate why measurement and prevention works. With the recent food waste call-to-action made at London Climate Action Week, COP31 coming up in November, and the horizon for the SDGs only four years away, now is the time to commit to proven solutions that work in order to cut food waste in half by 2030. When: Tuesday, September 22, 2026 from 3-5pm EDT Where: 337 East 8th St, New York, NY 10009 Space is limited and RSVP approval is required. Submit your request to attend by clicking "join the waitlist" here: https://lnkd.in/gdgGRpDh Andrew Shakman, Robb White, CEC CCA AAC, Jessica Rosen, Kathy Cacciola, Sara Burnett, Sara Roversi, sandhya vijaya kumar

You can't prevent what you can't see. Most operations track waste in the kitchen, then cater events for hundreds and log nothing at all. Snap AI is the first Leanpath food waste tracker built to leave the kitchen. One tablet, one photo per dish, and AI handles the rest: identifies the food, calculates the weight, syncs to Leanpath Online. The blind spot disappears the moment you start looking.

We were so excited to host Jessica Josephine Synkoski, VP Sustainability & CSR, to talk about Sodexo North America crushing its goal to cut food waste in half across hundreds of kitchens. In this webinar clip, Leanpath CEO Andrew Shakman explains the importance of setting SMART goals to achieve big food waste reduction targets. Watch the full webinar: https://lnkd.in/gV6F2XwK

Heading to Atlanta for the 2026 Association for Healthcare Foodservice (AHF) National Conference? So are we! 🍑✈️ Stop by Booth 147 at the Hyatt Regency Atlanta from August 20–22 to meet the Leanpath team and explore how AI-enabled food waste tracking is helping healthcare and senior dining operators cut food costs, streamline kitchen workflows, and meet sustainability targets. While you're planning your conference schedule, don't miss Leanpath CEO Andrew Shakman moderating the FISH Talks session on Friday morning (9:30 AM), diving into how AI and smart technology are driving real operational value across food, service, and hospitality. Whether you want to see a live demo of our latest tracking tools or discuss strategies to protect your operating margins, we’d love to connect. 📍 Where to find us: Booth 147 📅 When: August 20–22, 2026 🔗 Event details: https://lnkd.in/gCdjZtMn See you in Atlanta as we head Together Toward Tomorrow! 🚀 #AHF2026

Cutting food waste by 50% by the year 2030 is a big goal. That's why last year, we partnered with Leanpath to deploy their AI-enabled food waste management systems across our operations. Our Elior Collegiate Dining team at West Virginia University has been hard at work with these systems, and the numbers back it up, as they have cut food waste by 46%. Check out the full story on their success, and what's next, right here: https://ow.ly/Ks1f50ZzYv1

At RETREAT 2026, we’re bringing together forward-thinking senior living executives and innovative vendor partners to explore what’s next in culinary, technology, dining operations, and resident lifestyles. We’re proud to welcome Leanpath as a RETREAT 2026 vendor partner and look forward to showcasing how smarter food waste prevention can create meaningful operational and financial impact. Every kitchen produces food waste. Very few can tell you exactly what it is, where it’s coming from, or what it’s costing them. That’s the problem Leanpath is solving. Leanpath’s AI-powered food waste management platform measures waste at the point it happens and transforms that data into daily, actionable insights for culinary teams—helping operators adjust production, improve forecasting, and stop paying for food that never reaches a resident. And the results speak for themselves: 📉 Up to 50% reduction in food waste 💰 2–6% reduction in food purchases For senior living operators balancing food cost targets with the expectation of delivering exceptional dining experiences every day, that kind of operational discipline matters. Measure it. Understand it. Prevent it. As we focus on sustainability at RETREAT 2026, we're excited that Jed Sherman and Robb White, CEC CCA AAC will be joining us to share the Leanpath innovated solutions offer our communities. #RETREAT2026 #SeniorLiving #FoodWaste #FoodWastePrevention #Culinary #FoodService #Sustainability

“𝘛𝘩𝘦 𝘤𝘭𝘪𝘦𝘯𝘵 𝘱𝘢𝘺𝘴 𝘱𝘦𝘳 𝘱𝘦𝘳𝘴𝘰𝘯, 𝘴𝘰 𝘸𝘩𝘢𝘵𝘦𝘷𝘦𝘳 𝘥𝘰𝘦𝘴𝘯'𝘵 𝘨𝘦𝘵 𝘦𝘢𝘵𝘦𝘯 𝘪𝘴 𝘵𝘩𝘦𝘪𝘳 𝘱𝘳𝘰𝘣𝘭𝘦𝘮.” It’s a phrase heard across the catering industry all the time—but the data tells a completely different story. Research from the U.S. Food Waste Pact tracking 6 real-world events and 20,000+ meals revealed that over 5 tons of food went uneaten. Extrapolated nationally across 1.9 million business events every year, that equals roughly 55,000 tons of food waste valued at over $330 million. You can't fix what you're not measuring. That’s why we developed Snap AI—the food service industry's first mobile waste tracker built specifically for events. 𝗖𝗮𝗽𝘁𝘂𝗿𝗶𝗻𝗴 𝗲𝘃𝗲𝗻𝘁-𝗹𝗲𝘃𝗲𝗹 𝗱𝗮𝘁𝗮 𝗵𝗮𝘀 𝗻𝗲𝘃𝗲𝗿 𝗯𝗲𝗲𝗻 𝗲𝗮𝘀𝗶𝗲𝗿:   • Grab the tablet at the end of service and select your event.   • Take one overhead photo of each pan of overproduced food.   • That's it. No scales, no searching through menus, and zero manual data entry. Catch the full conversation and learn practical strategies to eliminate event food waste by watching our full webinar: https://lnkd.in/d6Qj-ZXH

Measurement is the foundation of food waste prevention, but not all data is created equal. 📊 In their report, 𝙁𝙤𝙤𝙙 𝙒𝙖𝙨𝙩𝙚 𝙈𝙚𝙖𝙨𝙪𝙧𝙚𝙢𝙚𝙣𝙩 𝙖𝙣𝙙 𝙍𝙚𝙥𝙤𝙧𝙩𝙞𝙣𝙜: 𝘽𝙚𝙨𝙩 𝙋𝙧𝙖𝙘𝙩𝙞𝙘𝙚𝙨 𝙛𝙤𝙧 𝘽𝙪𝙨𝙞𝙣𝙚𝙨𝙨𝙚𝙨, ReFED breaks down food waste data quality into a "Good, Better, Best" framework. At Leanpath, our technology is built to deliver what ReFED classifies as "Best" (Tier 3) data: granular, verified, company-specific data that reveals where, why, and how waste occurs so kitchen teams can take department-level action ReFED also highlights the critical trade-off between Actionability and Friction. Low-quality, manual tracking might feel easy at first, but it lacks scalability, integration, and the detail needed to drive real behavior change. To achieve meaningful, long-term impact, operators need automated, high-actionability data that integrates seamlessly into kitchen workflows while capturing root-cause insights right at the point of disposal. That’s why leading U.S. Food Waste Pact signatories like Sodexo rely on Leanpath to measure and report their food waste data to ReFED. It’s also why Leanpath is proud to be a trusted data contributor to ReFED’s Insights Engine. Ready to elevate your food waste prevention strategy? Dive into ReFED's full report to see how high-quality data can transform your operations https://lnkd.in/gZe9igUM

Trim waste is a kitchen's second-largest source of food waste, right behind overproduction. Because you paid for the whole ingredient, throwing away usable product is like tossing cash straight into the trash—especially when it comes to high-value proteins. In our latest blog post, Leanpath Food Waste Prevention Chef Ben Murphy breaks down how culinary leaders can audit, manage, and eliminate avoidable trim waste on the chopping board: 𝗠𝗲𝗮𝘀𝘂𝗿𝗲 𝘄𝗶𝘁𝗵 𝗣𝗵𝗼𝘁𝗼𝘀: Visual evidence from camera-equipped trackers removes guesswork, highlighting precise knife-skill training opportunities and stock rotation issues. 𝗠𝗮𝘀𝘁𝗲𝗿 𝘁𝗵𝗲 𝗦𝗽𝗼𝘁 𝗖𝗵𝗲𝗰𝗸: If you aren't using automated trackers yet, running unannounced prep-station bin inspections drives immediate mindfulness and knife efficiency across the team. 𝗦𝘁𝗮𝗻𝗱𝗮𝗿𝗱𝗶𝘇𝗲 𝗣𝗿𝗲𝗽 & 𝗦𝗽𝗲𝗰 𝘁𝗵𝗲 𝗖𝘂𝘁: Keep knives sharp, build visual spec sheets with target yield percentages, and assign skilled protein specialists to handle high-value meats and seafood. 𝗚𝗲𝘁 𝗖𝗿𝗲𝗮𝘁𝗶𝘃𝗲 𝘄𝗶𝘁𝗵 𝗥𝗲𝗽𝘂𝗿𝗽𝗼𝘀𝗶𝗻𝗴: Challenge your team to consolidate and upcycle usable trim into stocks, purees, or sauces—boosting kitchen morale while protecting tight margins. Ready to protect your yields? Read Chef Ben's full guide to auditing trim waste: https://lnkd.in/gBx5MaMG