How the University of Rochester cut food waste 46%

The University of Rochester in New York State has 14 dining locations operated by the contract management firm Harvest Table Culinary Group. The program has
been run for 16 years by Senior Executive Chef Tony Pignagrande.

The university began tracking and preventing food waste with Leanpath in
2017, leading to a reduction in food waste of 46 percent, and helping the
team achieve two corporate goals of conserving resources and reducing
carbon emissions.

Download the case study and discover how Chef Tony and his team created a kitchen culture of food waste prevention.