Earlier this year I presented “Your Environmental Footprint” in San Antonio at MenuDirections 2009. The spine of my speech was about “Green Kitchens”, a subject not totally my area of expertise. However, thanks to an industry connection, Andrew Shakman, President of LeanPath, Inc., I quickly learned the true value of waste management, which is one-way operators, could improve their bottom line. |
Andrew Shakman
Please click on the link below to learn more about LeanPath, Inc.
www.leanpath.com
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When did you first get interested in waste management?
Waste has always troubled me. However, I began to pay closer attention when I moved to Portland in 1998. The city has a strong residential recycling program. Five years ago, I founded LeanPath with two partners because we realized we could make a significant difference helping people in foodservice reduce food waste, save money, while benefiting the environment.
What is LeanPath’s primary service?
LeanPath provides quick and easy food waste tracking systems (touch-screen data collection terminals, scales and reporting software), the essential first step in reducing food waste at the source. In addition, we provide coaching support for the culinary teams utilizing the systems. If foodservice operators prevent food waste at the source, they save money and are being environmentally responsible.
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What measured success has some of your operator customers enjoyed?
Our clients, in over 20 states across the US, target 2-4% savings on food purchase costs, with many reporting success above that range. They also save money on disposal costs, plus gain labor and energy efficiencies. We also have learned that most of the employees we work with don’t waste food at home, thus appreciate the chance to reduce food waste at work contributing to positive morale.
What is your company’s vision?
LeanPath's vision is to play a central role in the foodservice industry enabling its operators to achieve “zero food waste” through an emphasis on source reduction.
I will be traveling to your city extensively this summer. Do you have any funky neighborhood restaurant recommendations?
If you like exotic food, I recommend Autentica for outstanding Mexican food in Northeast Portland or Andina for Peruvian cuisine located downtown in the Pearl.
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