Good practice

Caterer uses digital application to minimise food wastage

Caterer uses digital application to minimise food wastage
© LElik83, #83766162, 2019, source: stock.adobe.com
Resources:
Waste
Sector:
Hotel and restaurant
Cost:
Low cost
Payback time:
0.25 - 0.8 Year(s)
Recurring costs:
99€
Resource savings: Waste:
Food waste has fallen by 40 %. Biowaste volumes fell by over 100 000 kg during the first year.
Associated cost savings: Waste:
40%
Payback time:
Payback time 3-10 months.
Total cost savings:
Adopting the app has provided financial benefits through a reduction of waste, personnel, and raw material costs, among others. The environmental impact of food was reduced significantly and annual cost savings were estimated at € 20 000 (restaurant of 400 customers).
Advancement in applying resource efficiency measures:
Intermediate
One off investment:
2500 - 3000€

New digital regime tackles the regiment's food-wastage problem!

  • Large caterer looked for solutions to be environmentally 'responsible' regarding its large food waste problem
  • It introduced a food-wastage monitoring and reporting app which led to a 40 % cut in food waste in the garrison restaurant

Leijona Catering, a specialist in catering for the military, prepares thousands of meals a week, with 2 000 conscripts and professional soldiers eating at the Ruben garrison restaurant. The catering firm wanted to operate responsibly and contribute to reducing food wastage, thus they introduced a digital application into their process. Today, it is used by all of the company's restaurants.

Before adopting the app in 2016, Leijona generated 2 million kilos of biowaste. The app is currently used for monitoring kitchen and catering wastage. The firm does not yet monitor all food wastage using the digital app, but an extension of its use is being planned.

Key benefits

  • The application provides comprehensive waste reports, including graphs which helps the catering firm compare restaurant results
  • Food waste has fallen by 40 % in the garrison restaurant
  • Biowaste volumes fell by over 100 000 kg during the first year 
  • Adopting the app has provided financial benefits through a reduction of waste, personnel, and raw material costs, among others
Testimonials:

“The digital application is an important monitoring tool for us, providing lots of essential data on the amount of biowaste and its causes. This allows us to develop our practices and influence our attitudes and thereby achieve real results.” -- Elvina Kahila, restaurant manager of the Parola garrison restaurant

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