Collective catering companies
In collective catering, between 30% and 40% of food ends up as waste due to overproduction and lack of operational control.
This leads to:
• high direct costs
• lack of visibility
• difficulty in optimizing menus
• increasing regulatory pressure
How it works
The opportunity
Reducing waste allows:
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improve margins
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optimize production
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strengthen proposals in tenders
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generate ESG reporting
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improve customer satisfaction
Who is it aimed at?
Plato Limpio integrates waste measurement into daily operations:
Our solution for operators
Plato Limpio integrates waste measurement into daily operations:
Waste weighing
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We start with a baseline assessment.
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Daily waste is weighed.
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It is recorded in the web app.
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Clear data is generated.
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2. Analysing
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We identify causes.
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We detect critical points.
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We calculate cost and emissions.
3. We take action
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We set clear food waste reduction targets.
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We recommend improvement actions.
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We train teams and raise awareness across the community.
How does it work?
Plato Limpio is a data-driven technological solution that measures food waste in dining services, analyzes its causes, and transforms that information into concrete actions to reduce it, generating environmental, social, and economic impact.
We assess and measure
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We start with a baseline assessment.
-
Daily waste is weighed.
-
It is recorded in the web app.
-
Clear data is generated.
We analyze
-
We identify causes.
-
We detect critical points.
-
We calculate cost and emissions.
We act:
reducing and educating.
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We set clear food waste reduction targets.
-
We recommend operational improvement actions.
-
We train teams and raise awareness across the community.
What does the media say about us?
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