Food waste at restaurant
Food waste in hotels is a concern many hotel restaurants are involved in, regardless of which meals are served during the day. There are several ways to attack this problem. We at Generation Waste are convinced that systematic work with measurement, registration, and follow-up contributes to more circular thinking and action. Food waste can be reduced through behavioral changes in hotel kitchen employees and diners, which in turn leads to increased profitability - and a more sustainable future.
Restaurant Långbro värdshus and Nationalmuseum begins collaboration with Generation Waste
We are pleased to announce that Restaurang Långbro inn and the National Museum are starting a collaboration with Generation Waste. They start weighing their food waste with the Generation Waste measuring tool in September and are thus taking their sustainability work to new heights.
Paul Taylor continues to hold the flag high in sustainable development and sees the future brightly
At the beginning of the year, we started a collaboration with Paul Svensson and Tareq Taylor's new restaurant Paul Taylor in Sundbyberg. The restaurant serves both lunch and dinner and also runs a general store under the same roof. Paul and Tareq are two of the country's best chefs and have driven sustainable development in the hospitality industry for the past 10 years.
Nordrest begins collaboration with GW (Generation Waste) - "Want to have the aha experience"
Nordrest works to reduce the environmental burden through continuous improvement with a holistic perspective on food, people and the environment. Among other things, it is stated in their environmental policy that they must measure waste and food waste regularly. This is where the Generation Waste measurement tool should come into use.
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.
Generation Waste begins collaboration with Chalmers Konferens
Chalmers Konferens & Restauranger is part of the Chalmers student union business group, which is owned and operated by Chalmers Student Union and is located on the Chalmers campus Johanneberg, at Lindholmen Science Park and at Universeum. Chalmers Konferens operates several restaurant and café units, service units and conference operations.
Göteborgsfamilj begins cooperation with Generation Waste
Organic rooftop gardens, biogas in the kitchens and electric scooters for the staff are just some of the many examples that make the Gothenburg family pioneers when it comes to sustainability work in the restaurant industry. Now they start a collaboration with the company Generation Waste and take another step in a sustainable direction.
Restaurang Långbro värdshus and Nationalmuseum inleder samarbete med Generation Waste
Vi har glädjen att berätta att Restaurang Långbro värdshus och Nationalmuseum inleder samarbete med Generation Waste. De börjar väga sitt matsvinn med Generation Waste mätverktyg i september och tar därmed nya höjder i sitt hållbarhetsarbete.
Harrys Restauranger i Ljungby upptar samarbete med Generation Waste
Generation Waste inledde ett samarbete med Harrys Restauranger 2019. Harrys kedjan har sedan en tid tillbaka haft ambitioner att utveckla sitt hållbarhetsarbete och arbeta mer hands on för att göra skillnad. Harrys franchisetagare och ledning såg då att ett digitalt mätverktyg vore ett bra sätt för att kunna synliggöra matsvinnet.
Nordrest inleder samarbete med GW – ”Vill få aha-upplevelse”
Nordrest jobbar för att minska miljöbelastningen genom ständig förbättring med helheltsperspektiv på mat, människa och miljö. Bland annat så står det i deras miljöpolicy att de ska mäta avfall och matsvinn regelbundet. Det är här Generation Waste mätverktyg skall komma till användning.
Paul Taylor fortsätter hålla fanan högt inom hållbar utveckling och ser ljust på framtiden
I början på året inledde vi ett samarbete med Paul Svensson och Tareq Taylors nya restaurang Paul Taylor i Sundbyberg. Restaurangen serverar både lunch och middag och driver även en lanthandel under samma tak. Paul och Tareq är två av landets bästa kockar och har drivit på den hållbara utvecklingen inom besöksnäringen de senaste 10 åren.
Vi har glädjen att berätta att The Hive Food Market, Harvest by Mannerström, Chang Restaurant inleder nytt samarbete med Generation Waste.
Det innebär dessa restauranger är nästa på Volvo Cars att börjar väga och registrera sitt matsvinn med Generation Waste. Sedan tidigare gör Nordrests enheter på Volvo Cars Torslanda detta.