The five dining halls on Arizona State University’s Tempe campus turn out close to 12,000 meals per day. They had tracked food waste manually before adopting Leanpath. ASU is also using Leanpath’s post-consumer waste tracker, Spark.
Since beginning to track pre- and post-consumer food waste with Leanpath technology, ASU has seen a 39 percent reduction in waste weight, or 89,000 pounds in one year!
Download the full case study for insights on how Arizona State University uses Leanpath technology to prevent food waste every day.
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Leanpath food waste prevention technology enables commercial kitchens to dramatically reduce food waste and operate a more sustainable facility.