.png)
THE FOOD WASTE DATA GAP
Most food service teams know that waste is happening—but not exactly where, when or why.
Without reliable data on production, unserved food, plate waste and menu acceptance, teams are forced to rely on estimates. That leads to overproduction, higher costs and missed opportunities to improve.
You cannot reduce what you cannot measure.
Limited visibility
Inconsistent measurement
Decisions based on estimates
01
CAPTURE
Collect reliable data
Measure production, surplus, plate waste and food consumption using connected weighing and image recognition.
02
ANALYZE
Identify patterns
AI-powered analytics detect trends, compare performance and uncover reduction opportunities.
03
UNDERSTAND
Turn data into insight
Clear dashboards, benchmarks and reports show what is being wasted, when it happens and where improvement is possible.
04
ACT
Improve performance
Use practical recommendations to improve forecasting, menus, production levels and portion management.
THE PLATFORM
One platform. Complete food waste visibility.
Reduce Food Waste connects measurement, artificial intelligence and operational analytics in one scalable platform built for complex food service operations.
CONNECTED WEIGHING
Capture accurate waste data
Integrate connected scales to measure food production, unserved surplus and plate waste consistently across every site.
AI ANALYTICS
Detect patterns and opportunities
Analyze waste trends, menu performance and consumption behavior to reveal where the greatest improvements can be made.
SMART RECOMMENDATIONS
Turn insight into action
Receive practical recommendations for production, forecasting, menu planning and portion management.
IMAGE RECOGNITION
Identify food automatically
Use image recognition to classify dishes and waste categories, reducing manual input and improving data quality.
LIVE DASHBOARDS
See performance clearly
Monitor waste per meal, reduction progress, costs, emissions and site performance through intuitive dashboards.
MULTI-SITE MANAGEMENT
Scale across your organization
Compare locations, establish benchmarks and manage food waste performance across multiple kitchens and contracts.
SOLUTIONS BUILT FOR EVERY FOOD SERVICE ENVIRONMENT
EDUCATION
Create smarter, more sustainable school meals
Measure food production, unserved surplus and plate waste across schools, colleges and universities. Understand menu acceptance, adjust portions and improve planning using reliable operational data.
Key outcomes
-
Better menu acceptance
-
Lower plate waste
-
Improved production planning
-
Greater student engagement
HEALTHCARE & CARE HOMES
Improve efficiency without compromising care
Understand food production, consumption and waste across hospitals, nursing homes and residential care facilities. Reduce overproduction while supporting appropriate portions, nutritional needs and resident satisfaction.
Key outcomes
-
Reduced unserved surplus
-
Better portion management
-
Clearer consumption insights
-
Improved cost control
CONTRACT & CORPORATE CATERING
Scale food waste reduction across every site
Give catering teams and contract managers consistent data across corporate canteens, central kitchens and client locations. Compare performance, identify inefficiencies and improve operations across the entire organization.
Key outcomes
-
Consistent multi-site measurement
-
Site and contract benchmarking
-
Lower food and operating costs
-
Stronger sustainability reporting
STADIUMS & EVENTS
Make high-volume catering more predictable
Track production, consumption and surplus in fast-moving environments where attendance and demand can change quickly. Use operational data to improve forecasting, production and event planning.
Key outcomes
-
More accurate demand forecasting
-
Lower unserved surplus
-
Better production decisions
-
Measurable event impact
OUR MISSION
Make food waste visible, measurable and manageable
Reduce Food Waste was created from a simple conviction: organizations cannot reduce food waste effectively without understanding where, when and why it happens.
Many food service teams want to improve, but lack reliable data and practical tools to turn measurement into action. Our mission is to close that gap by combining technology, operational insight and human engagement.
We are working towards a food system where better information leads to better decisions—and every meal is valued.
CASE STUDY
Plato Limpio: turning school food waste into actionable data
Education · School canteens · Measurement, engagement and continuous improvement
Plato Limpio is a food waste reduction programme developed for school canteens. It combines data collection, operational analysis and community engagement to help schools and catering teams understand what is wasted, why it happens and how to reduce it.
THE CHALLENGE
School canteens often generate plate waste and unserved surplus, but teams may lack detailed information about the dishes, service days and operational decisions behind it. This affects menu planning, food costs and the overall sustainability of the service.
THE APPROACH
-
Reduce Food Waste supports the Plato Limpio methodology by helping teams:
-
Measure production, unserved surplus and plate waste.
-
Analyze waste by dish, menu, day and location.
-
Understand food acceptance and consumption patterns.
-
Identify targeted actions for menus, portions and production.
-
Engage students, teachers, families and catering teams.
FROM DATA TO ACTION
The data collected helps schools and catering teams move from assumptions to practical decisions, including:
-
Adjusting production quantities.
-
Reviewing portion sizes.
-
Improving menu design.
-
Identifying dishes with low acceptance.
-
Comparing performance over time.
-
Supporting awareness and educational activities.
THE IMPACT
533,096 Meals analyzed
12 Schools
9 months Measurement period
€114,679 Economic value of food waste quantified
193 tCO₂e Emissions associated with food waste
By measuring production, unserved surplus and plate waste, Plato Limpio gives schools and catering teams the data they need to understand where waste occurs and identify practical opportunities for improvement.
The programme also engages students, teachers, families and food service teams, combining operational change with education and awareness.
Help shape the future of food waste intelligence
Reduce Food Waste is currently evolving its technology with real food service operations.
We are looking for forward-thinking schools, care providers, catering companies and event operators interested in exploring pilot projects, validating new capabilities and helping shape the platform around real operational needs.
