NRA and LeanPath Fight Food Waste


The National Restaurant Association (NRA) announced LeanPath, creators of automated food waste monitoring systems, as a preferred supplier of its sustainability program, Conserve.

LeanPath provides systems that enable foodservice professionals to reduce food waste, lower food costs, and operate more sustainable facilities.  

“As part of our Conserve Program, NRA provides tips and tools for restaurant operators looking to minimize food waste to run a more sustainable operation,” says Jeff Clark, program director. “Preventing food waste has a triple-bottom line impact: environmental, social, and financial. As a program collaborator, LeanPath will help us connect operators with tools and expertise on how to measure and minimize food waste.”

“We know that food waste is a significant problem most every operation battles and thus far it’s been challenging to get ahead of it,” says Andrew Shakman, founder and CEO of LeanPath. “LeanPath solutions shape foodservice culture in a way that engages employees and leads them to focus on every day decisions which drive down waste.”

As NRA continues to tackle the issue of food waste, LeanPath offers two primary solutions. The first is LeanPath 360, a comprehensive food waste tracking platform that weighs, photographs, characterizes, and appraises the value of waste items for higher-volume foodservice operations. The second is LeanPathZap, a tablet-based food waste tracking software, which is used in conjunction with existing kitchen scales.

Both solutions provide real-time, cloud-based reporting via the LeanPath online platform, including alerts and intuitive dashboards with drill-down capabilities. LeanPath is offering NRA members special pricing. 

Sustainability is becoming increasingly important to many restaurant customers. According to the NRA 2014 Restaurant Industry Forecast, over half of consumers say they are likely to make a restaurant choice based on its eco-friendly practices, meaning food waste prevention is not only good for a restaurant’s sustainability and bottom line, it might also help attract new customers.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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