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Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

MAKING OFFICE CATERING MORE SUSTAINABLE


  2 min

EXPERT OPINION

Nina van den Berg is Project Manager of Green Business Club Zuidas, the business center of Amsterdam. Together with Thomas Luttikhold from Wastewatchers, she started a pilot in which seven large caterers, who provide food and drink for 47 Zuidas businesses, were monitored in terms of food waste. Here are 4 important insights from the pilot.

  Joost Scholten   Xiao Er Kong

 Thomas Luttikhold
Wastewatchers

Nina van den Berg
Project Manager Green Business Club

COMMON SENSE CATERING

Be critical about portions. Wastewatchers monitored one lunch that provided about 800 grams per guest, which is far too much. Thomas: “While this was perhaps an exception, 400-500 grams was very normal. Yet 200 grams is more than enough for lunch. As a purchaser, ask yourself: could I eat all this myself?”

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4 important insights

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CARPE DIEM CATERING

Every day of the week has its own catering character. Nina: “We now know the ideal lunch for each day, for all participating businesses. For instance, the pilot revealed that Thursday was far and away the day with the most no-shows. Once you know that, it's worth phoning people the day before just to check if they are actually coming.”

CATER TO
THE CHEF

If you want to reduce your waste, you need to gain insight into your ordering behavior and how much of the lunch is returned. And for that you need the help of kitchen staff. Thomas: “But these staff don't want to be given more work, such as lists to fill out or extra checks. So you need to collect the data in a way that doesn’t bother them, and make sure they are motivated. On average, 25 days of a chef's year are spent cooking food that goes straight in the bin. If he or she can reduce the time prepping unwanted food, they spend fewer hours working.”

SCALED-DOWN
CATERING

Thomas: “Some caterers look at national averages, but these are often far too general. There are large differences in the type and amount of food and drink wanted, depending on region, city and sector. These can easily be identified by filtering the data.”

  2 min

Making office catering more sustainable

Nina van den Berg is Project Manager of Green Business Club Zuidas, the business center of Amsterdam. Together with Thomas Luttikhold from Wastewatchers, she started a pilot in which seven large caterers, who provide food and drink for 47 Zuidas businesses, were monitored in terms of food waste. Here are 4 important insights from the pilot.

  Joost Scholten   Xiao Er Kong

Be critical about portions. Wastewatchers monitored one lunch that provided about 800 grams per guest, which is far too much. Thomas: “While this was perhaps an exception, 400-500 grams was very normal. Yet 200 grams is more than enough for lunch. As a purchaser, ask yourself: could I eat all this myself?”

COMMON SENSE CATERING

SCALED-DOWN
CATERING

Thomas: “Some caterers look at national averages, but these are often far too general. There are large differences in the type and amount of food and drink wanted, depending on region, city and sector. These can easily be identified by filtering the data.”

CARPE DIEM CATERING

Every day of the week has its own catering character. Nina: “We now know the ideal lunch for each day, for all participating businesses. For instance, the pilot revealed that Thursday was far and away the day with the most no-shows. Once you know that, it's worth phoning people the day before just to check if they are actually coming.”

CATER TO
THE CHEF

If you want to reduce your waste, you need to gain insight into your ordering behavior and how much of the lunch is returned. And for that you need the help of kitchen staff. Thomas: “But these staff don't want to be given more work, such as lists to fill out or extra checks. So you need to collect the data in a way that doesn’t bother them, and make sure they are motivated. On average, 25 days of a chef's year are spent cooking food that goes straight in the bin. If he or she can reduce the time prepping unwanted food, they spend fewer hours working.”

Nina van den Berg
Project Manager Green Business Club

 Thomas Luttikhold
Wastewatchers

Offline: This content can only be displayed when online.

© Asics foodcourt