Solutions
ReusePass: Reusable Container Tracking
Achieve effortless reuse and cost savings with our leading track-and-trace program.
StreamLine: Production Optimization
Get trusted service results and prevent future waste with our frictionless data capture system.
Who we serve
Colleges and Universities
The leading technology partner in reuse and food waste for campus dining programs.
Healthcare Facilities
Providing the fastest way for hospitals to track waste and cut production costs.
Senior Living Communities
A premium, sustainable dining experience to elevate your community and make an impact.
Resources
Blog
Dive into tailored insights, expertise, and ideas from the Topanga team.
Release Notes
Stay up to date with what’s new, improved, and coming up next at Topanga.
Integrations
Seamlessly connect Topanga’s products with the tools you already use.
Academy
Leverage on-demand training, onboarding support, and more to support each step of your program.
Guides and Webinars
Explore product guides and that go deep into reuse and waste reduction.
Featured from Blog
Healthcare Foodservice is Rising to the Challenge
Faced with budget pressures and staff shortages, healthcare foodservice is undergoing a quiet but necessary revolution. Here’s how robotics, AI and automation are creating more efficient, sustainable and deeply personalized dining experiences.
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Breaking Down ROI for Reusables Programs
Uncover the ROI behind reusables programs with Topanga's in-depth analysis. Learn how sustainable practices drive cost savings and environmental impact.
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Customer Stories
Featured customer stories
Education
Lehigh's ReusePass Program Cuts Waste with a 97% Return Rate
Moving from a struggling, deposit-based reusables program to the Grubhub-integrated ReusePass platform helped Sodexo & Lehigh Dining achieve a 97% container return rate and reduce single-use packaging on campus.
Education
Ohio State University Gets Accurate Service Results with StreamLine
StreamLine gives OSU chefs a complete picture of production to help them calculate their cost-per-meal (CPM), evaluate each dining station’s costs, and plan menus that reduce waste. Their previous waste tracking system wasn’t fast enough to launch in multiple kitchens across campus, but they’ve easily expanded StreamLine; seven kitchens now use the system, and teams also started recording prepared and carryover food (in addition to waste) with the smart scales.
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Company
About
Learn our story and meet the innovative minds behind Topanga.
Career
We’re hiring! Ready to make an impact? Join us in reshaping the future of waste.
Newsroom
The latest on how we’re transforming waste and making headlines doing it.
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By authors
Page Schult
Page Schult
CEO
Jenny Nova
Jenny Nova
Manager, Topanga
Adam Bailey
Adam Bailey
CTO and President
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