The dining services at Arcadia University in Glenside successfully cut food waste by 45% in just one year, writes Sam Smith for Leanpath.

The dining services at the university are run by Metz Culinary Management. The team at Arcadia led by executive chef Timothy Morris uses Leanpath to track and reduce food waste.

“It’s really important to me to have the kitchen running as tight as possible,” Chef Morris said. “With the cost of food always going up and the money we’re bringing in not always going up with it, trying to squeeze every dollar out of our food is very important.”

Before finding Leanpath, Morris and his team used production sheets to keep track of food coming in and out, but those weren’t always accurate, he said.

Now they use Leanpath’s 360 Bench Tracker to track food waste using pictures. It helps Morris keep track of what is happening during shifts he is not present for, as well as offers educational opportunities for his staff on how to cut back on waste.

Read more about how Arcadia University is cutting food waste at Leanpath.

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