Project Period

September 2020 – October 2021


  • Accompanied food waste measurements
  • Awareness workshop
  • Develop individual reduction measures
  • Evaluation and analysis of the measurement results
  • Survey tool including support


50% less food waste in the hotel with Food Save Management

53% less food waste within one year

10% less full costs (goods, staff, energy)

Raising awareness among the entire team


From knowledge to action

The Hotel Pullman Basel Europe serves up to 2.000 meals per week at banquets, breakfasts, lunches and dinners. In order to meet the growing demands for a sustainable future, the team decided in 2020 to reduce its food waste with the help of advice from Foodways as part of the cantonal project Food Save Basel Stadt. With the support of our experts, employees were to be given the necessary knowledge and awareness to be able to implement efficient Food Save measures in the long term and thus reduce the hotel’s ecological footprint.

Our solution

Sensitize, measure, evaluate, implement

Foodways accompanied the team through the Food Save Management process for a year: with an awareness-raising workshop, two detailed food waste measurements including data analysis by a Foodways expert and subsequent action workshops, the transfer of knowledge to the employees was channeled and Food Save was established in work routines in the long term.

The services of Foodways include:

  • Advice and further training
  • Design of measures, implementation and evaluation
  • Data evaluation and analysis
  • Planning and organizing workshops
  • Introduction and support for our Waste Tracker survey tool


One year after the first detailed measurement, food waste was significantly reduced in all food categories – despite the number of meals served doubling. Thanks to targeted measures, food waste was reduced both in the kitchen and among guests:

  • 75% less food waste for fruit, vegetables and starch components
  • Reduction in plate returns by 5% with double the number of meals sent
  • Catalog with effective measures against food waste in the kitchen and among guests