The EDUWASTE project is funded by the European Union.
Every year, the food service industry produces millions of tons of food waste, with considerable economical (€18B) and environmental (4.5kg CO2; 7000 liters of fresh water/kg) costs. Thus far, initiatives to reduce food waste have not been successful: they are too time-consuming, do not provide actionable insights or are unable to measure waste streams. Thus, an accurate and efficient method that provides actionable insights by measuring how, what and when food is wasted is necessary.
The Orbisk Methodology
To achieve this, Orbisk has developed The Orbisk Methodology; an automated, AI-driven food waste monitoring system. Using the revolutionary Orbisk Methodology, kitchens can easily measure and stratify food waste in an automated manner down to preparation stage and single ingredients. Using the data collected, they can identify the most suitable waste reduction strategies, tailored to their kitchen’s needs. In previous pilots, The Orbisk Methodology successfully reduced food waste in catering kitchens, yet this critically depends on active engagement of the kitchen staff.
Orbisk x De Horeca Groep
The EDUWASTE project goal is to maximize food waste reduction in restaurant kitchens through optimal implementation of The Orbisk Methodology. To achieve this, Orbisk has partnered with food service SME “De Horeca Groep” to implement the Orbi scanners in 13 of its restaurants. Following a baseline measurement period to obtain a ‘food waste diagnosis’ for each restaurant, the restaurant staff will be offered a training and communication program to raise awareness about food waste and waste reduction strategies. Orbisk will benefit from the development of training modules based on feedback from De Horeca Groep. De Horeca Groep will benefit from reduced food waste, increasing their profit margins. The project results will be disseminated widely by both partners through various channels (e.g. Orbisk Knowledge base, social/local media, websites, events) to increase awareness in the food service sector and consumers.
The EDUWASTE project is funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.
