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Leanpath Launches Initiative to Expand Food Waste Prevention Tools Leanpath Twitter Image

Leanpath Launches Initiative to Expand Food Waste Prevention Tools

Leanpath 12.3 expands Leanpath’s reach to help a group of resource-constrained organizations accelerate their food waste prevention efforts.

Leanpath, a global leader in food waste prevention technology, announced the launch of the Leanpath 12.3 Initiative, an effort to expand the reach of food waste prevention to nonprofits and educational organizations.

Since 2004, Leanpath has helped foodservice organizations cut their food waste by an average of 50 percent. With the Leanpath 12.3 Initiative, Leanpath is expanding its reach to help a select group of resource-constrained educational and nonprofit organizations accelerate their food waste prevention efforts.

“The United Nations’ Sustainability Goal 12.3 calls on the world to cut its food waste in half by 2030,” said Leanpath 12.3 Initiative Executive Director Steven Finn in a statement. “To achieve this ambitious goal, we all have to do more. And so Leanpath is doing more.”

The Leanpath 12.3 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 now part of the initiative.

The initiative’s first recipient is DC Central Kitchen, a Washington, D.C.-based nonprofit that combats hunger and poverty. The Leanpath 12.3 Initiative donated food waste prevention hardware and software to the organization.

“We are incredibly grateful to have received the donation of the Leanpath technology,” said Amy Bachman, DC Central Kitchen’s director of procurement and sustainability, in a statement. “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.”

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