Module Case Studies
The following case studies were identified as part of the training modules as useful in demonstrating food waste reduction.
Case Study 1 – City Laboratory – “City Laboratory” is a sustainable and environmentally friendly educational community center, which includes a café, open event space, eco-innovations, a hydroponic garden, an educational garden, a gallery and a DIY outdoor playground for children. The initiative came from the needs of the local community to spread the sustainable ideas also educate consumers, explore the possibilities to the same hospitality experiences but in a sustainable way.
Case Study 2 – Too Good to Go – At the end of the day many restaurants have left over food that would normally be disposed of. Too good to Go is an App where the public can log in to the site and find restaurants offering Magic bags of food. The Too Good to Go App operates in some European countries including UK, Spain
Case Study 3 – Food Waste Calculator – Zero Waste Scotland – A daily food waste estimation tool is used to determine how much food waste in three categories is produced. Preparation waste (food generated in the kitchen), spoils (food that is not used, or out of date) or plate waste (food waste from the customer’s plates).
Case Study 4 – Food Waste management in Accor Hotels in Eastern Europe – AccorHotels Eastern Europe regional leaders decided to improve the hotels’ performances with smart initiatives that reduce food waste combing digital, human factor & circular economy.
Case Study 5 – Dehydration and Composting of Biowaste in a London hotel – Food waste is now separated at source, collected and transported to two main points, one in the spa kitchen and one in the huge master kitchen. Between the two kitchens, almost 6 cubic meters of food waste are treated per week through 2 recently installed Dehydra waste dehydration systems.
Case Study 6 – Waste minimisation facility and tools in a catering company – One of the largest catering companies in Greece had an issue with their huge waste production. All their waste ended up in landfills and the company sought help to minimise waste. Most waste produced was from packaging and organic from the food preparation.
Case Study 7 – Food waste management and minimisation in Hotel Metropolis – Since waste management in general and food waste management particularly are a crucial part of protecting the environment, raising awareness as well as presenting proper handling approaches among the public is a necessity.
Case Study 8 – Food waste in the hospitality sector – The company’s activity over time has been focused on accommodation services in its own hotel and the organization of events in the related restaurant. These services have generated over time significant amounts of waste, waste that has been managed in accordance with existing legislation in Romania. In the early years of the company’s activity there is no clear delimitation in waste sorting, there is no specific legislation. The adoption of normative acts in waste prevention and management has made the company take appropriate measures in terms of waste sorting and training of its employees.
Case Study 11 – Humanitarian Rice Project – A programme developed by world-leading coffee maker Nespresso which essentially aims at giving a sustainable and eco-friendly destination to their coffee capsules, by collecting, recycling and separating them from the aluminium at a dedicated composting plant
Case Study 12 – CAPSA – Consume only what’s essential – The main objective of this programme is to consume only what is essential, reducing waste generation at its source and when this is not possible, ensure that resources are recovered to remain in the economy for as long as possible.