Tackle food waste head on
Waste less, save more and become more sustainable with our food waste technology.
Our strengths
Cut food waste and recover lost profits
Automatic food waste measurement analysis
You could reduce food waste by 50%, saving up to 15% on the average cost of each meal.
Ready to connect
Connects your sorting table and bins to the weighing scales and registers waste automatically.
Add waste manually
If you don’t want to connect your bins and sorting table to our food waste software, you can add your waste yourself.
Integrated BI tool
Useful indicators reveal waste at different stages of production, distribution and plate waste, to help you understand the avoidable costs of food waste.
Single or multi-site analysis
An easy-to-use and configurable dashboard enables you to get a complete overview of waste for your business or drill down into individual sites.
FAQs
Frequently asked questions
Get answers to questions about our platform, solutions and support.
How do we define food waste?
Food waste can be defined as food that was not ultimately consumed by people and is discarded or recycled. Some examples include plate waste (food served to customers but that was left on the plate), peels or rinds considered inedible and given to animals as feed, composted or sent to the landfill or combusted with energy recovery.
What are the different reasons food is wasted?
Food can be wasted for a variety of reasons, the most commonly known type being food that is uneaten and thrown out at home, from restaurants or supermarkets. Other forms of food waste include crops left in the field and unharvested because prices are too low, or due to a glut in the supply of that commodity, as well as food that was damaged or lost during the manufacturing process or transportation.
Where does food go when it’s wasted?
If it’s not recycled, wasted foodstuffs are sent to a landfill where it rots. Few people realise the negative impact this has on the environment due to methane release (a harmful greenhouse gas around 25 times more potent than carbon dioxide). Non-recyclable waste can be put to better use if sent to incinerators to create useful energy.
How can you reduce food waste in your restaurant?
Every year the UK generates 9.5 million tonnes of food waste yet 8.4 million people in the country are in food poverty. So, it makes perfect sense for hospitality business to reduce food waste, even though there are currently no mandatory targets in the UK. This wastage can be classified into the following sources:
Preparation – 45%
Customer leftovers – 34%
Spoilage – 21%
We recommend five ways you can reduce food waste in the hospitality industry:
1. Involve staff and raise awareness among your guests
2. Make a diagnosis and draw up an action plan.
3. Control your purchases and optimise your stock with software for chefs like Easilys f&b – crucial if you have a CPU
4. Ensure equipment is in good working order, such as fridges, cold storage facilities, etc.
5. Manage portions with a menu engineering solution and make use of any surplus