PBS News Hour Video: Start-ups, organizations take on America's food waste challenge
According to the USDA, 30 to 40 percent of the food produced in America goes uneaten. Mona Iskander reports from West Virginia on how new businesses have emerged to help kitchens reduce food waste while turning a profit. This piece highlights the food waste crisis and how companies are working to reduce food waste generated at all levels. LeanPath was among those featured, with an interview with Co-Founder and CEO Andrew Shakman as well as a profile of the work we’ve done with Martinsburg Veteran’s Affairs Medical Center.

Barbara Hartman, Chief of Nutrition and Food Service at the VA Medical Center, is the focus of the story, and she describes how the medical center went from sending all of its food waste to landfills to preventing much of that waste in the first place through tracking and composting programs. This combination of reducing food waste at the source by using tracking systems and composting the leftovers has had a very noticeable impact on the organization. Speaking to how LeanPath has helped reduce food costs at the VA Medical Center, Barbara explained, “I conservatively estimate that we save $40,000 to $50,000 a year in food waste.”


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