Orbisk has been around for more than 2 years now. During this period we have gained a lot of experience together with our partners. For example, we have now been able to put the following information together:
From all this data and customer experiences, we have collected a number of ‘fun facts’. These are practical examples and may help you define the causes of your own food waste.
It is often thought that a buffet is cheaper than a (second) chef, which is generally true. But there have been cases where this was proven otherwise.
An example of this is at a customer where a buffet was deliberately chosen to save the costs of a second chef. After several weeks of registration with our food waste monitor, this customer saw that an awful lot of food from the buffet was thrown away, which no one was aware of. So much so that a supervisor could easily be hired with the savings that could be made. When this chef started, they immediately saw the waste cut in half and the service level even increased as well!
In an average week, we often see similar patterns in our data. One of our customers had an abnormal peak every Friday, of which no one knew the cause. It turned out that the chef is absent every Friday, as he then has a day off with his kids. As a result, more was thrown away.
Thanks to the insights that our monitor gave the chef, he could immediately start a conversation about adjustments on Fridays. This included, for example, that they already started taking stock and reusing the food from last week on Thursday.
A remarkable difference could be seen between two comparable customers of ours. We couldn't explain what caused the difference in food waste. They were both buffet restaurants, had the same amount of customers, and served practically the same food. Where did this difference come from? One customer had dressed her buffet very differently.
The customer who had less food waste offered smaller portions at his buffet. Now you may be thinking, "This looks less inviting to the guest". Our customer has decorated the buffet surrounding the food very spacious and beautifully so that the guest did not get this feeling at all. Because they placed smaller portions on the buffet, less food was left at the end of the day, while guests ate the same amount!
As you may already have figured out, many mistakes are easy to address once you become aware of them. This is exactly what we encountered yet again in this fun fact. In this company restaurant, it emerged that inexplicably much lettuce was thrown away. A closer look at how the stock of lettuce was kept revealed the following:
This company restaurant had a stock of lettuce for various dishes and presentations on its multiple kitchen islands. In addition to a daily loss of a few kilos, this resulted in an average of 10 kg of lettuce waste during the clean-up every Friday afternoon. When the stock of lettuce was placed at a central point instead of at each of the islands, this company restaurant reduced their lettuce waste on Fridays down to just 1.5 kg! This goes to show that a restaurant has an enormous amount of ingredients and sometimes loses sight of a few.
When a company starts with Orbisk, we immediately see a change in their behaviour. As soon as the monitor is up, employees are aware that too much food is being wasted, even before data arrives.
A frequently heard comment from our customers is: “The moment the monitor is up, I see awareness growing among my people. For example, they suddenly no longer throw away leftover bread but turn it into croutons for the next day. Leftover vegetables are used for soup. Very cool to see!”.
Something that quickly emerged from our data is the difference in the type of food waste that occurs in a week. We see that there is often a peak in vegetable waste on Fridays and a peak in sandwiches on Mondays.
Why? People are more motivated to go for a healthy bite at the beginning of the week. Whereas on Friday, there is a greater tendency to pick up a croquette.
Orbisk and Unilever Food Solutions tackle the 1,3 billion kg of food being wasted yearly