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Sodexo outlines menu planning, tracking and recovery tools that reduced institutional food waste
Summary
Sodexo told a MassDEP organics subcommittee it uses menu planning, a Leanpath tracking system and food-recovery partnerships to cut waste and increase donations at colleges, hospitals and K–12 sites in New England.
John Fisher, deputy division director for solid waste at the Massachusetts Department of Environmental Protection, convened the organic subcommittee to focus on food waste prevention and donation on the midway review of the state’s 2030 Solid Waste Master Plan.
Rose Forrest, a Sodexo representative, described the company’s approach to reducing institutional food waste through menu planning, forecasting, in-house tracking and partnerships with food rescue organizations.
Forrest said Sodexo has moved toward 50% plant-based menu offerings as part of a carbon- and waste-reduction strategy, and that the company uses a recipe and menu system called Drive to require chefs to enter advance forecasts and post-production…
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