We are pleased to announce that The Hive Food Market, Harvest by Mannerström, Chang Restaurant are starting a new collaboration with Generation Waste.
This means these restaurants are the next at Volvo Cars to start weighing and registering their food waste with Generation Waste. Since before, Nordrest's units at Volvo Cars Torslanda have been doing this.
We help companies and municipalities reduce their costs and achieve their environmental goals. With our measurement tool, our customers record the food they throw away. Registration takes place smoothly via an iPad or a smartphone. Via our web portal, both administrators and chefs get access to daily statistics.
Through the collaboration with these restaurants, we also get a wonderful opportunity to work with fantastic chefs such as Gustav Trägårdh (Chef of the Year 2010) and Sebastian Mannerström!
What should a collaboration with Generation Waste lead to and what are the advantages of Generation Waste's digital system according to Anders Ledhagen, Global F&B Manager - Volvo Cars
The reason why we chose Generation Waste as a partner was the simplicity of reporting, start-up and the measurement tools themselves, which feel very educational. We also had Nordrest already running Generation Waste here at Torslanda, who were very satisfied. We naturally want to be measurable on our devices so we can base future decisions on facts. We wish to do this in a way that involves the staff both at the restaurants but also the colleagues at Volvo Cars. You could perhaps say a skills development where we learn and bring experience and inspiration into our profession but also home to the family. The digital system is easy to report in, follow up on relevant KPIs for us and to report these internally and externally''
The importance of sustainability work In Volvo Cars' restaurant kitchen
For me personally, it is a privilege to be able to take responsibility and develop, it is a job that never has or can never end. Sustainability must be our brightest shining star and the compass that guides us forward.
The goal of the future is to set a standard that is high and exploratory, at the same time it must be completely open for others to take part. Here it's not about doing something yourself, but if the result is good, we want to share the lessons with others quite openly, says Anders.
How do you see the possibility of Generation Waste training the restaurant's staff about sustainable development in connection with you starting to use the measurement tool? ''We can never be satisfied or believe that we are somehow good or have sufficient competence. Everything can always be better, again the work with sustainability must never end,'' concludes Anders.