Aramark Regional Executive Chef Damon Mangano oversees the food and nutrition services at a large Midwestern healthcare system running 11 hospitals. Tracking and preventing food waste with Leanpath since 2017, the system’s kitchens have reduced their cumulative waste 50%. This reduction has helped the Aramark team accomplish the dual goals of conserving resources and minimizing its carbon footprint.
Download the case study and discover how Chef Damon kept his team focused and kept his food waste under control.
