AHF Coffee Talk: How Eskenazi Health is preventing food waste with Leanpath

Join AHF, Chef Dugan Wetzel (Director of Culinary & Executive Chef for Eskenazi Health), and Leanpath for a 30-minute webinar focused on preventing food waste with Leanpath.  Learn what it's like to get started working with Leanpath's food waste prevention tools, engaging team members, and finding quick success.

Learning objectives:

  • What it takes to launch a food waste prevention program in hospital foodservice
  • Early insights on food waste opportunities for reduction
  • Ideas you can put into practice in your hospital kitchens to engage your teams and reduce food waste

This session is sponsored by AHF's valued partner Leanpath as part of our Coffee Talk Series. Coffee Talks are 30-minute educational segment that provide problem-solution oriented sessions aimed at helping operators improve their operations and facilities. 

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  • Duration:  30 Minutes
  • Accreditation: .5 CEU - ANFP (Until 12/31/2025)
  • Type: AHF Coffee Talk
AHF Members: In order to watch the webinar, please log in. 
Interested in watching the webinar recording and earning CEUs? 
On demand recordings of our webinars are available exclusively for AHF members. Join today to have access to our monthly webinars and Coffee Talks and start earning CEUs on your schedule. 

Visit AHF's website for more information about membership and how to join

Course Activities


Dugan Wetzel
Eskenazi Health, Culinary & Executive Chef

Chef Wetzel has been with Eskenazi Health in Indianapolis Indiana for the past three years; originally as the Chef Administrator of Café Soleil and now as System Executive Chef. Prior to that, he was the Chef and Culinary Coordinator at Reid Health in Richmond Indiana for 7 years. In total, Chef Wetzel has been working in kitchens for the past 13 years. In 2021 Eskenazi Health was awarded the Best Menu Concept Award from Food Management for its Passport Menu. Each week highlighted different regional cuisines and cultures throughout the world. In all, there were over 500 new recipes created throughout the program that were utilized in all of its retail operations.

Sam Smith
LeanPath, Director of Marketing

As senior director of marketing, Sam leads Leanpath’s work to inform and educate the industry about the food waste crisis and the opportunity the food waste prevention represents. Prior to Leanpath, Sam was a foodservice industry reporter and editor, serving as editor in chief of Restaurant Business magazine for 8 years and creating content for the Culinary Institute of America among other industry organizations.