Product Type: All
Stage: Consumption
Problem: In many parts of the hospitality industry the amount of food waste is underestimated but through carefully accounting all the waste, the amount is much larger than what managers or chefs estimate.
Solution: As a response to the problem of food waste, which in many cases is disregarded by chefs and managers, LightBlue Environmental Consulting Co., Ltd. developed a standard for the hospitality businesses called the Pledge on Food Waste.

1.   The main target of the standard is to work closely with employees of the hospitality industry in the food waste prevention strategies. There are two phases of a project which involves an initial phase which is a 3-5 days capacity building and training to use the platform and a second phase which lets the employees to measure the waste themselves.

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2. The system to collect data is an app called food excess managing platform. Information collected may include time shift, type of food waste (spoilage, preparation, buffet), the area where it is being recorded, plate-waste, and nonedible organic waste. A key indicator is the pre-consumer food waste because this is under control, within the own hospitality businesses.