Leanpath AI Food Waste Tracking for Commercial Kitchens

Leanpath was founded in 2004 by Andrew Shakman to help commercial kitchens measure and prevent food waste. It is a registered B Corp headquartered in the USA with teams in the UK and Australia, and serves thousands of kitchens in nearly 50 countries, from contract caterers to hospitals, universities and hotels.

Staff weigh pre-consumer waste on a tracker that combines a scale, touchscreen and camera; computer vision identifies the item and container, and every transaction flows into Leanpath Online, which analyses trends and root causes and issues AI-driven recommendations and goals. Hardware ranges from the washdown-rated Floor Scale AI and Bench Scale AI to the compact Scout and portable Tracker Lite, plus Snap AI for photo-based plate and event waste. Named users include Google, Sodexo, Aramark, Compass Group and the NHS.

• Floor Scale AI: touchless floor scale with IP67 scale, IP65 touchscreen and machine vision for high-volume kitchens.
• Bench Scale AI: computer vision identifies waste and container size and removes tare weight in real time.
• Scout and Tracker Lite: compact and portable trackers for space-limited or smaller kitchens.
• Snap AI: one photo per dish lets computer vision estimate type and weight without a scale.
• Leanpath Online: analytics on waste trends, root causes, daily and weekly prevention reports.
• Mobile app: launched in April 2025 to give chefs real-time waste data, goals and early warnings.

• Industrial catering companies serving factories in Vietnamese industrial parks measuring overproduction per shift.
• Five-star hotels and resorts tracking buffet and banquet waste to meet group ESG targets.
• Hospital and university kitchens reducing plate waste with photo-based tracking.

• Lower food cost: Leanpath states that reducing waste cuts food purchases by 2-6%, with a 2-7x return on investment.
• Proven reductions: customer results include 50% waste reduction at Sheraton Amsterdam and 44% at Carle Health.
• Less manual work: touchless AI tracking logs photos and categories without staff input.
• ESG reporting: in 2025 alone, customers prevented over 17 million kg of food waste and avoided more than 120,000 tonnes of greenhouse gases.

Contract caterers, hotel groups and hospitals increasingly have to report food waste under ESG and SDG 12.3 commitments, and rising ingredient costs make 5-15% kitchen waste a visible profit leak. Automated, camera-based tracking is replacing paper logs, and international hotel and catering groups operating in Southeast Asia are rolling out the same programmes across their regional sites.

Founded in 2004 by CEO Andrew Shakman; world headquarters in the USA with UK and Australia contacts and an EMEA and APAC line. Registered B Corp. Reports over 150 million meals kept out of the bin and surpassed its UN SDG 12.3 pledge of 50 million meals by September 2025.