Proven food waste solutions for colleges and universities - University / Academia / Research
Because dining services need sustainable solutions. Campus dining faces unique challenges: a heavy reliance on all-you-care-to-eat leads to waste from overproduction. Students demand sustainable practices. Plus, thin margins and competition from off-campus options mean campuses must be as efficient as possible with their food purchases. Food waste prevention is critical. With deep experience in the segment, Leanpath has proven solutions to reduce food waste in campus dining.
When you stop buying food only to throw it out, you stop contributing to the greenhouse gasses that food waste produces. You no longer squander the water it took to grow that food.
And you quit using the energy–power and human energy–to prep that food. By addressing food waste, you impact your campus’s most important sustainability issues. And with Leanpath you have the data to prove it.
Labor challenges are a constant in campus dining. You simply can’t afford to use valuable labor hours purchasing and preparing food that only goes to waste.
Leanpath data shows that if a kitchen wastes 7 percent of its food purchases, it wastes as much as a month of labor hours over the course of a year.
Typical college and university kitchens waste 4-10% of the food they purchase before it ever reaches a diner’s plate.
Leanpath cuts that in half. And when you stop wasting food, you can stop purchasing food you know is only going to waste, translating to an average savings of 2-8% of food purchase costs.