Case Study: Berea College achieves 49% less food waste and more local foods with LeanPath

Berea College - Customer Case Study

Berea College, working with Sodexo, wanted to expand locally sourced foods in its dining program without raising costs, but it needed a better way to reduce kitchen waste. To tackle this challenge, the college implemented the LeanPath food waste prevention system in the Berea Mountaineer Dining Hall to identify and cut pre-consumer food waste.

LeanPath helped Berea College track waste in real time, quantify it in dollars, and use the data to change production habits and build a stronger waste-reduction culture. As a result, Berea College reduced pre-consumer food waste by 49% in less than a year, lowered plate costs, and reinvested savings to increase locally grown foods by 4% without increasing prices to students.

Berea College