Case Study: University of Massachusetts reduces food waste and saves $70,000 with LeanPath

University of Massachusetts - Customer Case Study

The University of Massachusetts Amherst, one of the nation’s largest collegiate dining operations, was working to make its dining program even more sustainable. Despite initiatives like trayless dining and smaller portions, the team needed a better way to identify pre-consumer food waste in the kitchen and understand what was being thrown away, where, and why. LeanPath’s food waste tracking system was chosen to help solve that challenge.

LeanPath implemented its Food Waste Tracking System at UMass, including two trackers in the busiest dining commons and reporting dashboards for analysis and forecasting. The results were significant: UMass cut food waste by nearly 25% in four months, saved more than $70,000, and reduced food costs by 1% year over year. LeanPath also helped staff improve production planning and build a stronger culture of accountability around waste prevention.

University of Massachusetts

Garett DiStefano

Director, Residential Dining