Gastronomy companies

Food Save Management

Saving valuable resources pays off. Measurably reduce waste with Food Save Management.

By reducing food waste, restaurateurs not only reap economic benefits, but also set an important example of social responsibility and help make the food supply more sustainable and equitable.

For this reason, Foodways and United Against Waste have developed Food Save Management, a long-term approach to reducing food waste as easily as possible and keeping it low in the long term.

Food Save Management works according to established environmental management methods, with targeted measures consisting of analysis, measurement and continuous improvement. In this way, you strengthen the competence in your team by raising awareness and visualization.  During the project period of about one year, you survey the actual state of food waste in your company, your team receives a workshop for an individual analysis of the results, implements targeted measures with expert support and conducts a performance measurement after about one year.

Studies estimate the cost/benefit ratio of food waste reduction measures to be 1/14.

We support businesses from individual catering, health catering, hotels and community catering.

Sustainability assessments and resource efficiency

Zero waste, circular economy, packaging waste or regenerative agriculture – we have the topic overview and provide you with orientation. Would you like to find out which sustainability areas are relevant for your company and what potential you have? As interdisciplinary consultants, we will answer your questions about which levers your company can use to make a particularly big impact and at the same time achieve competitive advantages.

The Reffnet consulting program gives us the opportunity to offer you a free introduction to these topics.

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