Case Study : University of Notre Dame

The University of Notre Dame’s two primary dining halls seat nearly 3,500 and serve over 100 different entrees each day to students.

Using Leanpath technology to track food waste at its two dining halls and its Center for Culinary Excellence, The University of Notre Dame saw a 68 percent reduction in food waste weight in one year.

Download the full case study for insights on how University of Notre Dame uses Leanpath technology to prevent food waste every day.