Understand & Control your Food Waste.

A food services company operating in workplace restaurants across 23 sites in a western European country quantified its food loss and waste, finding hotspots due to overproduction, out-of-date food, and uneaten meals by customers.

Reduction efforts included using more semi prepared food, improving meal forecasting, training staff, and engaging consumers. Across these sites, the benefit-cost ratio of the actions implemented was nearly 25:1.

This was only made possible by integrating the tools necessary to track their waste