Victor Mancilla Gonzalez, Corporate Executive Chef at Columbia Signature In less than a year, MV Aroya has reduced its food waste by an impressive 71%. Through data-driven routines, clear follow-up and an engaged team, Columbia Signature has transformed waste into control, savings and a more sustainable operation without compromising the guest experience. How Columbia Signature transformed food waste management onboard Aroya When Columbia Signature began its collaboration with Generation...

Head Chef Andreas Gryt (right) and Sustainability Manager Erik Grönberg, who lead the arena’s food-waste reduction initiatives. 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...

Heidi Johansson, F&B Manager, and her team at Hyatt Place in Gothenburg have achieved an exceptional reduction in food waste. Through their collaboration with Generation Waste, they have gone from more than 200 grams of food waste per guest to just 20 grams a 90% decrease. Here, Heidi shares the key insights and operational changes behind this result. Heidi Johansson    Why Generation...