Voedselverspilling, hoe benadeeld dit bedrijven?


Every year, 1.3 billion tons of food is thrown away worldwide. That is no less than a third of all food that is produced. The hospitality industry has an important share in this: according to Rabobank, the hospitality industry is responsible for 14% of all food that is thrown away in the Netherlands. This percentage is expected to be even higher due to the closures of hospitality establishments.

Did you know that 1/3 of all food produced never reaches the consumer?

The cost of food waste

A medium-sized restaurant wastes between 30 and 60 kilos of food in a day. That is an average of 250 euros in direct purchasing costs of food that you could also have put on the menu! And it doesn't stop here, because there are also indirect costs associated with the wasted food:

  1. having the organic waste be collected (on average 0.20 euros per litre)
  2. the unnecessary cooling of the food in the refrigerator/freezer
  3. the unnecessary heating of the food
  4. the employees’ time spent on preparation and other actions

Per year, the direct purchasing costs of food waste amount to an average of 55,000 euros per restaurant and the Dutch hospitality industry wastes a total of 825 million euros!

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The planet

Food waste has an impact on many precious resources such as agricultural land, water, energy, raw materials and CO2 emissions. As the world's population continues to grow, our challenge should not be to grow more food but to feed more people with today's food by wasting less of what we already produce. 

Yet the impact is still far too great and something must be done to not deplete the planet.

If we look at the agricultural land, 1.4 billion hectares worldwide are used to grow food, which is simply thrown away. Food production is responsible for 25% of the total CO2 emissions and 60% of the loss of biodiversity on land. The CO2 emissions from food waste are equal to all worldwide flights per year, times 4!  

For an average restaurant, the annual impact of food waste looks like this:

  • 10,000 kg of usable food; 
  • 45.000 KG Co2, 
  • 70.000.000 Liter water.

The profit margin

After the corona era – a time that has cost entrepreneurs a lot of money – it is even more important to look closely at the possibilities of saving unnecessary costs. Food waste is a huge factor in the profit margin that many companies are unaware of. 

For example:

  • On average 10 50% of the prepared food ends up in the dumpster 
  • Suppose 30% of your turnover consists of purchasing 
  • Then that costs 3 to 15% of your profit margin

Here, only the direct purchasing costs are considered. Also, consider the aforementioned costs that you would not directly link to wasted food


Too good to go

With the Too Good to Go app you can buy a ‘Magic box’ at a hotel, restaurant or supermarket near you. For example, a consumer can pick up food, at an agreed time, that has not been sold on that day. In this way, food waste can be reduced in the consumer market and it is cheaper for consumers to purchase food from restaurants. 


BestelBewuster supplies software that companies can use to combat food waste within company catering. It works as follows: during business lunches, sandwiches are often left over, because not all employees attend lunch, for example. Via BestelBewuster, companies and organisations can plan their catering moment, invite participants and let them choose which sandwich they would like to receive. This way. you reduce food waste in catering.


Orbisk is a Dutch startup with a fully automatic food waste monitor. This monitor photographs food that is thrown away and provides valuable data to hospitality establishments. This makes it possible to reduce their food waste by up to 50%. This results in an improvement in the profit margin on purchasing costs of 5%. Our advanced technology can be used by everyone. 50% waste prevented and an improvement of 5%