THE INITIAL SITUATION
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.
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
EFFECT & RESULTS
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
To the next project
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
A multi-year multi-stakeholder program for the Swiss meat industry to strengthen meat products that are less in demand.
Transparency in the supply chain
A transparency model in the dairy industry from milk collection to goods receipt in the retail trade
Food Save Basel City
Food Save measurements and consultations with an innovative Basel community of 30 food service businesses.