Proven food waste solutions for healthcare
Because complex food and nutrition departments need an easy hospital food waste management solution
Healthcare foodservice operators have a broad customer base–patients, visitors, and employees–and demanding nutritional needs. With so many demands it’s easy to lose track of food waste, unless you have an automated, turnkey solution.
Leanpath’s first deployment over 20 years ago was in healthcare. We have driven out food waste with our hospital food waste management solutions ever since.
“Leanpath is a necessity to be completely honest. You can have the best supervisors, but things are still going to be missed.”
Healthcare systems can take control of their food waste.
Food waste makes up about 10 to 15 percent of a hospital’s daily solid waste production, according to Practice Greenhealth. Based on Leanpath data, 65% of the healthcare food waste is from overproduction.
Leanpath’s hospital food waste management solution cuts that in half, and when you stop purchasing and prepping food only to throw it out, you save money on food purchases and make your labor more efficient.
“Leanpath heightens staff awareness instantly and creates a culture of staff wanting to find more efficient ways to do their job. We have reduced inventory, waste and purchasing. A tremendous program.”
Be part of your hospital’s climate solution.
The healthcare industry has embraced efforts to reduce its carbon footprint. Food and nutrition departments can play a leading role by cutting food waste in half with with Leanpath’s hospital food waste management solution.
In fact, the climate research organization Project Drawdown has identified food waste reduction as the most actionable initiative to address climate change because of its broad impact and readily available solutions.
“Our staff are fully engaged in this process. As we reduce waste, we are not only saving money but enriching the lives of our patients, staff and communities.”
Gain efficiency regardless of service delivery method.
Healthcare foodservice has many service delivery methods, from patient room service, to retail to traditional cafeteria-style buffet lines. All rely on production sheets.
But how do you know if production levels are accurate or if they are being properly followed? By tracking food waste with Leanpath, you ensure you are producing as much as you need, but no more.
“We’ve had phenomenal success… to the tune of saving $200,000 on food supplies, by far through the efforts of Leanpath.”
Preventing food waste in senior living.
Preventing food waste in senior living.
The foodservice operation at Mt. San Antonio Gardens, a retirement community in California, is run by Sodexo, and serves 1,500 covers a day with buffet and tableside service.
The kitchen team, led by General Manager Jack Forrest (center), began using Waste Watch Powered by Leanpath to track and prevent food waste in 2020. They’ve already prevented 56 percent of their food waste.
Increase efficiency and invest savings.
Palomar Health reduced their food waste 54%. “Our goal overall is to reduce waste and become more efficient in our kitchen production – that will allow us to focus on more innovation and more quality.”
Keep your team focused on the “why” of food waste prevention.
Aramark Regional Executive Chef Damon Mangano oversees the food and nutrition services at this large healthcare system running 11 hospitals.
By focusing on the cost benefit of food waste prevention, he’s been able to keep his team focused, leading to a 50% reduction in food waste.
Create a culture of food waste prevention.
Tracking food waste with Leanpath since 2007, Swedish First Hill hospital has developed system-wide best practices and led to deep cuts in food waste: a 53 percent reduction in food waste by value and a 40 percent reduction by weight.
Meet sustainability goals and more.
Ten years ago the Martinsburg VA Medical Center began tracking food waste with Leanpath. They have prevented 330,000 pounds of food waste, developed a robust donation program, won numerous awards and recruited top talent because of their innovations.
Know where to focus your food waste efforts.
Reid Health created a team to share ideas on reducing food waste based on Leanpath data. The results? A 53% reduction in food waste.
Automatic reporting that keeps the team informed.
Gunderson Health Systems cut its waste in half with Leanpath. “The staff saw instant results—they could see the ups, the downs, the gains…they could see they were making a difference.”
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