Waste-tracking tools: A business case for more sustainable and resource efficient food services

By tracking leftovers from self-service breakfast buffets, the hotels in our case study were able to reduce leftovers by approx. 1,800 kg/year per kitchen, corresponding to a nutritional value of approx. 3.6 gigacalories/year. The kitchens further achieved net annual environmental impact savings of 6.8 tonnes CO2 equivalents and 841 PEF mPt per kitchen. In the absence of equipment costs, each kitchen obtained net annual economic savings of 8,317 EUR, meaning they could spend up until about 8,000 EUR/year on waste-tracking equipment and still be profitable. Thus, our business case provides important insights into how food services can become more sustainable and resource efficient through food waste reduction.

 

See also the WtERT Best Practice:
https://www.wtert.net/bestpractice/60/Ensuring-clarity-about-the-amount-of-biowaste-helps-to-reduce-it-University-of-Stuttgart-Germany

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