Compannies
Food waste in corporate dining services:
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affects operational efficiency
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increases costs
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raises environmental footprint
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is often not measured or managed
Small inefficiencies in:
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planning
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kitchen operations
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service
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consumption
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generate large volumes of waste.
How it works
Why should we act?
Reducing food waste allows:
• reduce costs
• lower emissions
• improve corporate reputation
• engage employees
• generate measurable ESG indicators
Who is it aimed at?
Program based on four pillars:
Indicators you will be able to measure
kilograms of waste
waste per menu
economic cost
associated emissions
annual improvement
impact of actions
Implementation
1
Phase 1: pilot and diagnosis
2
Phase 2: optimization and improvement
3
Phase 3: monitoring and reporting
Potential impact in a corporate dining service
Although each dining service has its own characteristics, studies in collective catering show that food waste can represent a significant share of the food served.
Systematic measurement makes it possible to identify improvement opportunities and progressively reduce waste.
Others services
In addition to measuring and reducing food waste, Plato Limpio can support companies in implementing measures aligned with the Food Waste Prevention and Reduction Law and the principles of the circular economy.
Consulting and regulatory compliance
Waste valorization
Management of food surpluses
Reduction of waste at the consumption stage
