Case Study: Boston College achieves 60% food waste reduction with LeanPath

Preventing food waste across the campus

Boston College’s dining program, which serves more than 23,000 transactions a day across 14 operations, needed a better way to track and reduce food waste. In 2014, the school evaluated LeanPath after seeing it in use at another campus and piloted the program in Corcoran Dining Commons, one of its largest facilities.

Using the LeanPath 360 program, Boston College trained staff to capture waste data and identify reduction opportunities, especially at the salad bar and bakery. The changes cut salad bar waste by 50% in two weeks and reduced pre-consumer food waste by 60% over 12 months, prompting Boston College to expand LeanPath to two more dining halls and its catering department.

Boston College

Megan O'Neill

Associate Director