Food loss in the hospitality industry
Did you know that one-third of the produced food ends up in the trash? This food loss has a negative impact on the environment and increases economic costs. 9% of the total food loss within the European Union is estimated to occur in restaurants and the hospitality sector.
Reducing food waste with monitors
Innovative AI-driven food waste monitors contribute to the reduction of food waste in both large-scale kitchens and smaller catering establishments. These food waste monitors include a scale and a "smart" camera installed below and above the trash bin. They record the discarded food waste and calculate the quantity. The collected data is accessible through a personalized dashboard. The gathered data serves as a starting point for concrete action items in the fight against food waste.
Case of Ghent's hospitality industry
Artevelde University of Applied Sciences will deploy five food waste monitors in the Ghent hospitality industry in collaboration with the City of Ghent for a period of three years. The objectives are to:
- identify where in the food process food waste occurs;
- determine where the greatest impact can be achieved;
- understand the willingness (barriers and motivators) of food professionals to use the food waste monitors.
The intention is to expand the project's scope over time, both geographically and in terms of users.
Contact the researchers if you are interested in testing a smart AI-driven scale in your large-scale kitchen or restaurant.
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