Project Period
May 2020 – June 2021Services
- Accompanied food waste measurements
- Awareness workshop
- Develop individual reduction measures
- Evaluation and analysis of the measurement results
- Survey tool including support
REHAB Basel Gastronomy
Establishing Food Save measures in the care gastronomy sector
THE INITIAL SITUATION
Repeated measurements for success
The REHAB Basel clinic has three outlets that are served centrally from one kitchen: The ward, the bistro and the staff restaurant. The various outlets and the special dietary requirements on the ward present complex challenges when it comes to food waste. Following the first accompanied food waste measurements in 2019, measures have already been taken to reduce food waste. By participating in the project Food Save Basel-City, the aim was to analyze food waste again with the help of expert advice in Food Save Management and to further expand and deepen the commitment.
OUR SOLUTION APPROACH
The more meaningful the measurements, the more effective the measures
The Foodways consultants can tailor the measurements to the specific challenges in the business by providing individual support in the Food Save process. Measurements in the individual outlets allow meaningful measurements, specific analyses and the development of targeted measures for each area. This allows effort and impact to be optimized.
Foodways sees itself as a space opener in the Food Save process for a successful transformation towards more sustainability. With the following services, we offer care gastronomy businesses the framework in which they can achieve their Food Save goals:
- Advice and training
- Design, implementation and evaluation of measures
- Data evaluation and analysis
- Planning and organization of workshops
- Introduction and support for the Waste Tracker survey tool
EFFECT & RESULTS
An enthusiastic team and even more Food Save
The Food Save Management process gave REHAB Basel an impetus for change. Thanks to the innovations introduced with Foodways, monthly food waste was almost halved. Making the surplus visible not only had an impact on waste figures – the entire team is now enthusiastic about the Food Save and is already planning further measurements to reduce food waste even further.
- Optimized quantity calculation by improving the ordering system between the ward and kitchen
- Reduction of 35% in the cost of goods
- 70% less food loss from meat & fish
Projects
To the next project
Potential analysis of sustainable gastronomy seal of approval
Literature review and participatory expert survey for your urban label for sustainable gastronomy
Potential analysis of sustainable gastronomy seal of approval
Development of a mission statement and associated measures for the topics of climate and food waste
X-ray with the Bio Bud
Decision-making on the use of X-ray detection in the Bio-Bud label.
Packaging for the Bio Bud
What relevance does packaging have for Bud products and how should it be evaluated?
Guideline for cantonal catering establishments
Directive to reduce the climate impact and food waste of cantonal catering establishments by 2030
Sustainable Food System Strategy Basel-City 2030
Involvement of stakeholders and content-related sparring to develop a strategy for a sustainable food system.
United Against Waste
Establishment, development and management of a Switzerland-wide network against food waste in the food industry
The consumer brand
An innovative food brand with maximum transparency thanks to co-creation between consumers and producers