Mision

Plato Limpio is an educational and technological solution to reduce food waste in school cafeterias, which measures, raises awareness and supports the entire educational community in transforming their eating habits and dining environments, generating positive social, environmental and economic impacts.

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Problem

In school cafeterias, an average of 35% of the food served is wasted, an invisible problem because its impact is neither measured nor understood.

And these are the consequences:

Environmental

Globally, the FAO warns that 8-10% of global GHG emissions come from food produced but not consumed.

Social

Nearly 800 million people suffer from hunger, 33 million of whom are in the EU and 6 million in Spain.

Economic

Every day, 1.3 billion metric tons of food are wasted worldwide, which is equivalent to 850 million euros per day.

+ 2 Million daily menus

240.000

Tons of waste per year

500 Mill €

Annual economic losses

840.000

T CO2e per year

Our goals

1. Reduce food waste in school cafeterias

2. Transform the environments and systems of the school dining room (menus, processes, times and spaces).

3. Promote responsible consumption habits among students.

4. Promote sustainable practices in families, schools, catering, local councils and autonomous communities.

Causes of waste in the school cafeteria

Operational

Production of more food than necessary due to lack of planning
Standardized portions that do not match the age, appetite, or needs of each child.
Difficulty eating certain foods as served.
Difficulty in reusing unserved food due to sanitary issues.
There is no system in place to measure and control waste
The food is unappealing due to its appearance, temperature, or cooking condition.

Behavioral

Individual tastes where certain foods have not been introduced into the family diet
Lack of knowledge about the food or lack of familiarity with its taste or texture.
Lack of awareness about the value of food
Lack of appetite at mealtimes or prior consumption of snacks.
Lack of student participation in menu selection.
Lack of knowledge about the food cycle and the consequences of waste

Situational

Not enough time to eat in peace.
Shift distribution too tight or rigid.
Distractions during meals.
Excessive noise, heat, or stress during meals.
Use of poorly adapted utensils (e.g., difficulty cutting fruit).

Schools

"We transformed the dining room into a living classroom of sustainability, reducing costs and setting an example of positive change for the entire school community."

Our commitment to the Sustainable Development Goals (SDGs)

At Plato Limpio, we work to transform school cafeterias into spaces for learning and action in the face of one of the greatest global challenges: food waste. Every kilogram of food that is saved has a positive impact on three inseparable dimensions: social, environmental, and economic.

SDG Targets

Waste prevention and efficiency in the use of resources:

12.3 – Halve per capita global food waste

12.2 – Sustainable management and efficient use of natural resources

Reducing climate impact:

Soil and biodiversity protection:

Air quality and energy efficiency:

Social impact and food justice:

13.2 – Integrate climate change measures into policies

2.4 – Ensure sustainable food systems

15.5 – Stop the degradation of natural habitats

15.1 – Conservation of terrestrial ecosystems

7.3 – Double the rate of improvement in energy efficiency

11.6 – Reduce the environmental impact of cities

1.4 – Equitable access to basic services

12.8 – Promote global knowledge about sustainable lifestyles

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