Leanpath has launched a new initiative that aims to expand the reach of food waste prevention to non-profits and educational organizations.
The global leader in food waste prevention technology, which has helped foodservice organizations cut their food waste by an average of 50 percent, since 2004, is hoping to expand its reach with the Leanpath 12.3 Initiative.
I will look to help a select group of resource-constrained educational and non-profit organizations accelerate their food waste prevention efforts.
Steven Finn, the executive director for the initiative, said: “The United Nations’ Sustainability Goal 12.3 calls on the world to cut its food waste in half by 2030.
“To achieve this ambitious goal we all have to do more. And so Leanpath is doing more.”
The initiative offers Leanpath’s food waste data and expertise, as well as free or reduced-cost hardware and software, to qualified applicants who share Leanpath’s vision of ensuring a sustainable future by eliminating global food waste.
Leanpath’s partnership with the James Beard Foundation to share food waste prevention software with culinary schools is also part of the Initiative.
The Initiative’s first recipient is DC Central Kitchen, a Washington, DC-based non-profit that combats hunger and poverty.
Amy Bachman, DC Central Kitchen’s director of procurement and sustainability, said: “We are incredibly grateful to have received the donation of the Leanpath technology.
“Our new cafe and Culinary Job Training site in Ward 8 will be using the Leanpath Tracker not only as a tool to manage waste and lower food costs, but also as a teaching opportunity for those receiving culinary job training at the cafe.”