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Solutions

We address food waste in a cross-cutting way through measurement technology, education, and other circular economy solutions.

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Plato Limpio

 

Plato Limpio is a data-driven technological solution that measures food waste in dining services, analyzes its causes, and turns that information into concrete actions to reduce it, generating environmental, social, and economic impact.

Image by Marine Sintes

We assess and measure

  • We start with a baseline assessment.

  • Daily waste is weighed.

  • It is recorded in the web app.

  • Clear data is generated.

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2. Analyse

  • We identify causes.

  • We detect critical points.

  • We calculate cost and emissions.

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3. We take action

  • We set clear food waste reduction targets.

  • We recommend improvement actions.

  • We train teams and raise awareness across the community.

A flexible model that grows with you and your sites

A flexible subscription model that adapts to the number of sites and enables progressive scaling, with continuous access to the platform, free educational resources, support, and operational improvement.

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Real data that shows where to act and how to improve.

Data enables the transformation of waste into a real opportunity for operational improvement. It makes visible where margins are being lost and which actions generate direct impact. At Plato Limpio, we analyze:

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  • Evolution of waste by day, menu, site, and dining area

  • Tracking of reduction targets by site

  • Economic, environmental, and social impact

Other Solutions

In collective catering, between 30% and 40% of the food served is wasted—an invisible problem because it is neither measured nor its impact fully understood. At Plato Limpio, we address this challenge based on the specific needs of each site:

 

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."

An opportunity

Reducing waste improves results

En un sector con márgenes cada vez más ajustados, mejorar la eficiencia operativa ya no es una opción, es una necesidad.​

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La sostenibilidad, bien gestionada, se convierte en una herramienta para reducir costes, optimizar procesos y reforzar la posición competitiva.​

 

Reducir el desperdicio alimentario es el punto de partida más claro: permite actuar sobre la operativa diaria, generar ahorros desde el corto plazo y demostrar impacto real y compromiso ante clientes y administraciones.

Optimization

Production adjustments

Menu optimization

Reduction of direct costs

Sustanability

Improved resource management

Reduced environmental footprint

Regulatory compliance

Reputation

Improved communication

Engagement

Transparency

+400,000 meals measured

Our goals

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  1. Reduce food waste in collective dining services by 50% within 3 years.

  2. Transform dining environments and systems (menus, processes, timings, and spaces).

  3. Promote responsible consumption habits.

  4. Drive sustainable practices across the entire community.

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Join Plato Limpio

 

Fight food waste, comply with regulations, and be profitable.

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