SEK 150,000 Saved – Camp Ripan’s Food Waste Journey
- Generation Waste
- Apr 25
- 4 min read
By measuring, involving the staff, and using Generation Waste's tools, Ida and Jana have managed to significantly reduce food waste – while also saving money. Here, they share how they did it, the challenges they faced, and why investing in real sustainability truly pays off.
Hi Ida and Jana! Tell us, how did you come into contact with Generation Waste, and what made you want to implement their tools? Ida: It actually started with the fact that we are Nordic Swan Ecolabel certified, and therefore needed to start measuring our food waste. We already had a composting machine that turns food waste into soil within 24 hours, but we realized that the real goal should be to reduce the amount of food waste from the start—not just handle it afterwards. When we began looking into different solutions, we came across Generation Waste and felt that it aligned well with our sustainability efforts.
Jana: We’ve been interested for a long time in finding effective ways to work more circularly. I think I saw Generation Waste on social media and realized that their solution could give us better insights into our food waste and really help us reduce it.
What did the implementation process look like? What challenges did you face, and how did you overcome them?
Jana: In the beginning, we used a more manual method with pen and paper, but it was hard to compile the data and get a clear picture of our food waste. When we switched to Generation Waste, we encountered some technical challenges especially with connectivity in our waste room, where the system is used. We solved that by installing a signal booster.
Ida: Another challenge was that some of the staff had difficulty understanding the system because it was in Swedish, and many on our team have other native languages. To make it easier, we created clear manuals with images, which made a big difference.
How has the staff responded to the tool, and how has it affected their work?
Jana: Now that the system is well-integrated, it works really well! In the beginning, it was a bit of an adjustment, but once the staff saw the actual impact on food waste, they became more engaged. We can see immediately in the system if something has been incorrectly recorded, and we can fix it quickly. All new employees learn the system from day one, which makes it a natural part of how we work.
Ida: We’ve also been very clear that food waste reporting is part of the job it’s not optional. That’s helped everyone take it seriously and incorporate it into their daily routine.
Can you share some concrete results since you started using Generation Waste?
Ida: When we first started measuring manually, we had 144 grams of food waste per guest. After implementing Generation Waste, we’ve managed to cut that in half to 78 grams per guest. That’s a huge improvement!
Jana: The financial savings are also clear. Just between the first and second year, we saved 150,000 SEK by reducing food waste. That’s money we can reinvest into other sustainability initiatives.
How do you raise awareness about food waste among your guests?
Ida: We include information in our guest book and on the restaurant tables, encouraging guests to only take as much food as they can eat. We also have signs at the breakfast buffet explaining why we’ve chosen to exclude certain foods, such as tropical fruits.
Jana: Removing bananas, avocados, and other tropical fruits was a conscious decision. In the beginning, we got questions about it, but now many guests appreciate our sustainability mindset and see it as something natural.
What is your next goal when it comes to reducing food waste?
Jana: Our goal is to consistently stay below 90 grams per guest within five years, and within ten years, reach 70 grams. It’s ambitious, but we believe it’s achievable! We’re also exploring the possibility of drying surplus food to create hiking meals, and growing more of our own produce. We always strive to evolve and find new, innovative ways to work more circularly.
What advice do you have for other hotels and restaurants that want to reduce food waste?
Jana: The most important thing is to allocate time and resources. It might only require a part-time role, but someone needs to take ownership of the issue and drive it forward.
Ida: Sustainability work needs to be an integrated part of the business—not just something done for marketing purposes. It’s about understanding why it matters and getting the whole team on board. When everyone is engaged, real change happens.
Have you seen financial benefits from working with Generation Waste?
Ida: Absolutely! The system has paid for itself several times over, and we’ve saved both money and resources by reducing waste.
Jana: Seeing the financial benefits also makes it easier to justify and motivate the sustainability efforts internally.
Finally, what are you most proud of in your work to reduce food waste?
Ida: That we’ve created a culture where everyone in the organization is engaged, and where sustainability is a natural part of our daily work.
Jana: That we’re seeing real results both in the numbers and in people’s attitudes. We’re inspiring both our staff and our guests to think more sustainably, and that feels amazing!
