How UW Health Cut Its Food Waste 25% in Just Six Months with Leanpath


In the fast-paced healthcare foodservice environment, food waste is easily overlooked, driving a quiet impact to margins and sustainability. However, UW Health - Madison, Wisconsin, proved that with the right data and strategy, significant reductions are possible in a remarkably short timeframe.

Join us for this 30-minute Coffee Talk as representatives from UW Health and Leanpath share the roadmap to food waste prevention success. Whether you are looking to meet sustainability goals or optimize your department's bottom line, you’ll walk away with practical strategies to turn food waste data into actionable results.


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  • Accreditation: .5 CEU - ANFP 
  • Duration: 30 minutes
In this session, we will discuss: 
  1. Driving Administrative Buy-In: How to present the financial and environmental case for waste tracking to secure executive support. 
  2. Front-Line Adoption: Strategies for engaging foodservice staff and fostering a culture of "food waste mindfulness" in the kitchen. 
  3. Data-Driven Insights: What the UW Health team discovered about their waste patterns through Leanpath data and how those "aha!" moments led to change. 
  4. Operational Shift: The specific changes made to production, ordering, and service that moved the needle on waste reduction. 

This Coffee Talk is exclusively sponsored and presented by

MEET THE SPEAKERS:

Lisa Boté
Manager of Culinary Services, UW Health

Amy Mihm, NS, RDN
Clinical Nutritional Specialist, UW Health

Sam Smith
Senior Director of Marketing, Leanpath

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