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Paul Taylor Lanthandel begins collaboration with Generation Waste

At the beginning of the new year, Paul Taylor Lanthandel will start using Generation Waste measurement tools. -Working sustainably at all levels and now being able to measure our work feels very important to us, says Paul Svensson.





With several years of combined experience in sustainable cuisine and service culture, Paul Taylor Lanthandel has taken creative cooking to the next level. When they prepare their food, they use as few resources as possible, use ingredients that are available for the season, and are challenged rather than weighed down by limitations. Now they want to develop further. This is by starting to measure their food waste.

-Measuring daily will give our staff a better insight and make them continue to develop, says Ruth Osborne, operational manager at Paul Taylor Lanthandel.

The collaboration for Paul Taylor hopes to be able to show numbers and statistics to his guests, staff, and partners in the hope of being able to inspire change. Paul Svensson sees the importance of measuring food waste and appreciates that the measuring tool Generation Waste offers is easy to handle.

-Working sustainably at all levels and now being able to measure our work feels very important to us. The fact that the measuring tool Generation Waste offers is easy to handle and easy to understand is appreciated, says Paul Svensson.

"Sustainability and economy go hand in hand"


All kitchens throw away food – some a lot, some a little. No matter what, collected data is always a necessity for a change to become visible. No one yet knows how much food Paul Taylor Lanthandel throws away. In this case, the measurement tool essentially becomes a communicative tool to be able to challenge your staff and perhaps above all to be able to communicate awareness and transparency, Daniel Oddhammar believes.

- We are very proud to have Paul Taylor Lanthandel as a customer. It will be exciting to see how much food they throw away, but above all to see if they can reduce their food waste. We believe that the data from the measurement tool is a good way for them to accurately and transparently communicate to their customers that they are a conscious and sustainable restaurant, says Daniel Oddhammar.

Paul Taylor Lanthandel believes that digital systems in the kitchen environment are the future and that they can not only save the environment but also one's finances.


In the future, digital systems in the kitchen will become even more important to be able to show that sustainability and the economy go hand in hand. By reducing food waste, the restaurants will also be able to show better numbers on the bottom line, says Ruth Osborne.



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