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NRA selects LeanPath for food waste prevention program

The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's Conserve sustainability program.

November 20, 2014

The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's Conserve sustainability program.

LeanPath systems are designed to enable foodservice facilities to reduce food waste and improve sustainability.

"As part of our Conserve Program, NRA provides tips and tools for restaurant operators looking to minimize food waste to run a more sustainable operation," said Jeff Clark, Conserve Program director, in a company press release. "Preventing food waste has a triple-bottom line impact: environmental, social and financial. As a program collaborator, LeanPath will help us connect operators with tools and expertise on how to measure and minimize food waste."

"We're thrilled to partner with the National Restaurant Association to tackle such an important issue," said Andrew Shakman, founder and CEO of Leanpath, in the release. "We know that food waste is a significant problem most every operation battles and thus far it's been challenging to get ahead of it. LeanPath solutions shape foodservice culture in a way that engages employees and leads them to focus on every day decisions which drive down waste."

LeanPath's 360 solution enables foodservice providers to weigh, photograph, characterize and appraise waste value via a tracking platform. The LeanPath Zap application is a tablet-based software for tracking food waste and can be used in conjunction with kitchen scales. Both applications enable real-time, cloud-based reporting through the LeanPath Online platform. The platform includes alerts and dashboards with drill-down features. NRA members receive special pricing on LeanPath products.

Over half of consumers are likely to select restaurants based on "eco-friendly practices," according to the NRA 2014 Restaurant Industry Forecast. Food conservation then becomes good for restaurant sustainability and attracting new customers, the company said.