ValuWaste Food Waste Reduction Process Available For On-Site Food Service Industry
LeanPath, Inc. Introduces New Strategy, Tools and Training for Improving Food Utilization, Food Service Bottom Line
Portland, OR - After completing successful Alpha, Beta, and customer pilot implementations at sites across the U.S., LeanPath, Inc. announced the commercial availability of the ValuWaste food waste reduction process. ValuWaste is a new methodology and product set that measures pre-consumer food waste to help foodservice operators improve kitchen procedures and reduce food costs. LeanPath, founded in 2004, is a consulting and technology development company that delivers products and services to the food service industry.
LeanPath applies technology and change management principles to provide food service operators with the information, tools and guidance necessary to reduce overproduction and other addressable food waste. Food service kitchen management and staff at healthcare, campus, business, hotel/convention center and military sites can easily capture and analyze food waste trends using a previously unavailable, automated toolkit. The solution provides information that leads to increased awareness, adjustments to procedures and changes to wasteful behaviors.
"Food waste is a large and frequently overlooked problem in food service, but one we view as a tremendous opportunity for bottom-line improvements for our customers," said Andrew Shakman, CEO of LeanPath. "We take operators beyond the capabilities of forecasting software with ValuWaste and arm them with both the information they need to ask the right questions and the management structure to eliminate waste."
The ValuWaste implementation begins with on-site management training around waste reduction strategies. The solution includes proprietary ValuWaste Tracker(TM) data collection hardware, ValuWaste Advantage(TM) analysis software and coordination of a customer-site Waste Action Team(TM). LeanPath supports customers with a professional coaching program that regularly reviews waste reduction progress with on-site project teams to assist in information analysis that leads to problem solving and cost savings.
The company anticipates customers experiencing a 2-4% reduction in food costs as a result of reducing food waste in the kitchen. "In a business where single-digit profit margins are common, our customers can see a significant impact to the bottom line without negative effect on the customer experience or burdening employees," added Shakman.
Know Thy Trash
Today, several customers are using ValuWaste to document pre-consumer food waste at more than 50 customer locations in 20 states. Four thousand front line employees participate weekly by collecting data on overproduction, trim waste, overcooking, contamination, spoilage and expiration. Employees use the Tracker touch-screen terminal and scale to quickly and easily weigh waste items prior to disposal and log key attributes such as type of food discarded and reason for loss. Managers apply the information to positively impact the bottom line by changing menus, operations or policies. Among employees, the process encourages appropriate reuse and attention to trim yields on meat and produce.
The ValuWaste process and results also support the sustainability goals that have become increasingly important for food service organizations. Food waste reduction positively impacts customers, employees and communities through lower production, transportation, and disposal costs and, over time, helps to mitigate adverse environmental impacts from the farm to the landfill.
SOURCE: LeanPath, Inc.