Löfbergs arena proves that measurement drives real change
- Generation Waste
- 24 hours ago
- 3 min read
Since January 2024, Löfbergs Arena has been systematically measuring its food waste using Generation Waste. In an operation spanning breakfast, lunch, fast food, conferences, events, and hockey game days, the arena has reduced its food waste from 160 g to 130 g per guest. The work has resulted in improved control of production flows, smarter purchasing, and significantly lower ingredient costs without compromising quality or guest experience.
Operational context
Löfbergs Arena is one of the region’s most complex foodservice environments.
In a single week, the team may produce:
• weekday lunches
• large conference meals
• fast-food service during matches
• peak-season events
• catering for private functions
To gain better control over ingredients, production and waste, arena management decided to initiate a structured food-waste programme in 2024, using Generation Waste as its primary tool.
Measurement & Data
Measurement began in January 2024 and covers three categories:
• Kitchen waste (production)
• Serving waste
• Plate waste
Daily weighing and registration across all stations has provided clear insights into where waste occurs and which actions generate the greatest impact.
Results after the first year
• Starting point: ~160 g/guest
• Current level: ~130 g/guest
• Lunch average: ~120 g/guest
• Total reduction: 19%
• Salad waste: –30% after changes to bowls and buffet setup
Early analysis showed that 65–70% of the waste came from plate waste, making portion size, serving equipment and guest flow the main improvement areas.
Operational changes
To establish consistent routines, iPads and scales were placed at every station. Staff weigh and register waste throughout the day, and the routine is now integrated into lunch service, events and match days.
Additional changes include:
• Adjusted portion sizes
• New types of plates and bowls
• Updated serving tools
• A redesigned salad buffet
• Reduced volumes of ingredients historically linked to high waste
• Structured post-event follow-ups after major weekends
These changes have aligned the work of kitchen, service, dishwashing and communications functions, strengthening continuity regardless of staffing levels or operational pressure.
Impact on Costs and Purchasing
Reducing food waste from 160 g to 130 g per guest translates into substantial ingredient savings over a year particularly in a high-volume, high-variation environment.
The programme has contributed to:
• Less unnecessary waste
• Higher accuracy in purchasing
• Lower volumes of ingredients with historically high waste levels
• More efficient planning for match weekends and events
• Lower cost per meal served
Surplus food is sold via Too Good To Go, further reducing waste and increasing the utilisation of prepared food.
Impact on Quality and Operations
Beyond financial benefits, the arena now operates with more stability and clearer routines. Staff report that they:
• Have more structured daily workflows
• Work more consistently across different stations
• Can adjust production and menus more quickly
• Better understand the impact of food waste
• Feel increased ownership of sustainability efforts
Internal communication between kitchen, dishwashing and service has also improved, supporting better production planning and resource allocation.
Quote from head chef Andreas Gryt
“–This is not about being cheap it’s about quality. The data helps us make better decisions in both the kitchen and the serving line.”
From sustainability manager Erik Grönberg
“–Food waste is a key part of our sustainability work. Measurement has given us concrete results that strengthen both our financial performance and our environmental impact while improving the guest experience.”
Organisation & Responsibilities
The arena has introduced joint follow-up meetings after major weekends, where food-waste results are linked to planning and upcoming purchases.
This ensures that the entire organisation works from the same foundation.
The routines now apply to:
• Lunch
• Conferences
• Fast food
• Events & catering
• Match days
• Breakfast
Next Steps during 2025, Löfbergs Arena will:
• Integrate food-waste targets in more procurement processes
• Develop internal KPIs
• Continue adjusting portion design and menu structure
• Communicate results more actively to guests and partners
• Strengthen cross-departmental collaboration
Summary
Through structured measurement, clear routines and continuous follow-up, Löfbergs Arena has reduced its food waste by 19% in one year.
The initiative has strengthened operations across the board from purchasing and production planning to work methods, quality and sustainability.
