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 sharing our expertise and to empower them to make a difference in handling food waste.
+ 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 about food waste.
+ Quickscan
+ Periodic measurements
+ Continuous (real-time) measurements
+ Predictive algorithms
(Data)Analysis
We analyse (food waste) data of each location individually to reveal certain food waste patterns or certain consumer behaviour to provide valueable insights.
+ Concept change
+ Innovation
+ Technical solutions
Reporting
We put theory into practice in a comprehensible manner and inform and support any kitchen team by giving them the right tools to improve the way of handling leftovers.
+ Monthly reports
+ Assistance
+ Positive incentives
How it works
Wastewatchers in three steps
- 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.
- 2
Monthy reporting
Chefs receive automatically a monthly report via the mail or via a desired system by which Wastewatchers can connect with. The chef can rely on easy-to-understand reports that will help to take the necessary actions to reduce or even avoid food waste.
See an example - 3
Finetuning
A realistic goal is agreed with each location that is monitored monthly with our help. Unachieved goals are enriched with additional help and thus facilitate the anticipated goal and the handling of food waste.
Alternatives to the POS connection
We always strive to make a POS connection, because this takes 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 assume that within two generations food waste will be a thing of the past, due to more efficiënt food chain.
The world population continues to grow, which also increases the demand for food. The earth and the resources it produces can't 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.