Chefs at large kitchens in hospitals, hotels and universities are using the latest technology to reduce waste and save money. LeanPath digital scales measure the weight and price of discarded food as well as the reason it's being tossed so managers can work to reduce the waste.
"Our business is about culture and shaping behavior," said president of LeanPath, Andrew Shakman. "It’s not rocket science to figure out how to make less mashed potatoes. It is hard to identify that it’s mashed potatoes [that are overproduced] and to change behavior."

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