Our solutions to reduce food waste
Awareness
We focus on changing behavior and therefore we focus on chefs and kitchen staff. We support them by giving knowhow to make a difference.
+ Workshops
+ Trend tours
+ Inspiration sessions
+ Project development
Tooling
To measure is to know. To tackle the problem of waste we developed easy to use online tools to collect valuable knowledge and insights.
+ Quickscan
+ Periodic measurements
+ Continuous (real-time) measurements
+ Predictive algorithms
(Data)Analysis
Based on the collected data we analyze your current food waste and your food concepts. Valuable insights are created which helps you to prevent food waste.
+ Concept change
+ Innovation
+ Technical solutions
Reporting
We translate theory into practice in a comprehensible manner and thus support your kitchen teams by means of handy reports linked to positive incentives.
+ Monthly reports
+ Assistance
+ Positive incentives
How it works
Discover how Wastewatchers works in three steps
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1
POS connection
In most business cafetaria food waste is registered on the cash desk. We connect to the POS system to collect all the information needed to start preventing food waste. With this connection chefs aren't fed up with more (new) tasks.
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2
Monthy reporting
Chefs receive automatically a monthly report via the mail or via a desired method by which Wastewatchers can connect with. Chef can expect easy to read reports helping them to pin point the required actions to take to reduce food waste.
See an example -
3
Finetuning
Together with each location we set a goal to which the location is monitored monthly. If locations reach their goal, they receive the well deserved compliments. Locations who doesn't meet the set goals receive extra support to also reach their goals.
Alternatives to the POS connection
We always strive to make a POS connection, because this takes the less amount of time of all parties. In case a POS connection isn't possible we offer two alternatives.
Our story
Thomas Luttikhold is the founder of Wastewatchers. The idea arose after Thomas wrote his graduation thesis on food waste in 2013. The findings from his research provided so much insight into the potential of the impact you can make, both in terms of sustainability and the economic benefits for businesses, that Wastewatchers was founded.
Mission
To help companies and governments to stop food waste with our technology and knowledge.
Each year we demand more from the earth than it can give, slowly exhausting it. Food waste plays an important role in this, with major ecological and economic consequences.
Vision
We foresee a more efficient food chain where food waste is a thing of the past within two generations.
The world population continues to grow, which also increases the demand for food. The earth and what it can give us does not grow in proportion to this demand. This makes food even more valuable so we have to stop wasting it.
Aim
Following UN Sustainable Development Goal 12.3 and reduce 50% of food waste before 2030.
Secretly we set the bar a little higher and we are only really satisfied when we have been able to stop more than half of the food waste before 2030.