Sodexo and IMS aim for 'Zero-Waste

As part of the 'Food Waste Zero' campaign developed by IMS and in close cooperation with selected restaurants, restaurants aim to reduce their food waste.

The measures implemented to promote sustainable development have their origin in a simple observation. In 2016, a study revealed that 31 tonnes of food were wasted in Luxembourg. 14% of the food lost is spent by the mass catering sector.

RTL Group's restaurant, managed by Sodexo, was one of the test restaurants that set itself the goal of "zero waste".

The measures implemented consisted first of all of a daily weighing of discarded food, whether it came from tray returns or emissions in the kitchen. Subsequently, exchanges were encouraged between Sodexo staff and service users. The aim was to better understand behaviour and expectations and thus better adapt the offer. For example, issues of menu selection, diversification and portion sizes were discussed. At the end of the interaction phase, the same food items were weighed again to allow for comparison.

By regularly repeating this simple weighing, Sodexo staff can constantly adjust their offer and thus significantly reduce food waste. Another step towards smarter consumption and a more respectful approach to the planet.