Did you know that 33%
of all food produced is wasted?

This represents 1.3 billion tonnes every year, enough to feed the US population 10 times (UNFAO), and at an annual cost of $1.2 trillion.

Tackling food waste has been identified as the 3rd most promising solution to address climate change (Project Drawdown) and is called the $700 billion opportunity (Boston Consulting Group 2018).

MasterClass on Food Waste Prevention : The $700 Billion Opportunity
 

Are you tired of feeling passive, and are keen on learning about existing and actionable solutions to address climate change? Don't wait any longer and jump into our Masterclass on food waste prevention

Expertise 

LightBlue reconciles sustainability with business excellence, capitalizing on our unique 8 years of practical expertise in the field of Food Waste Prevention, and 12 years in sustainability performance.

We highlight the business case of preventing food waste, building a performance-based strategy integrating key departments, advanced monitoring technology, and leveraging on new metrics that impact your bottom line.

We guide, train and accompany organizations in integrating circular business models to move towards zero food waste to landfill and low carbon operations.

As a food waste prevention enterprise tackling SDGs 2, 12 and 13, we reinvest a majority of our profits to achieve sustainability, grow our reach and ensure the fulfillment of our mission.

Awarded by the UN as Best Small Business

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We support the Sustainable Development Goals

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Our Solutions

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Chef Lucas Glanville
Multi-awarded Executive Chef
Former Director of Culinary Operations of Singapore and Southeast Asia of the Hyatt Hotels Corporation
It is by far the best system available as it includes all stakeholders who are generating waste.
The training provided and the engagement of the Lightblue team is outstanding, their approach to identifying food waste and providing solutions is exceptional.
Chef Amerigo Sesti
Head Chef
J'aime by Jean-Michel Lorain
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FIT was intuitively handled by everyone in the kitchen and is very easy to use over daily operations. 

Our goal is to achieve Zero Food Waste to Landfill by combining a human-centered approach with the right tech. We design and implement solutions to prevent food waste, cut operational expenses, increase employees’ efficiency and loyalty, and to improve the reputation of organizations operating more responsibly.

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Testimonial

Grand Hyatt Singapore saves $100K on food waste with FIT solution

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Credentials

 

CLIENTS & PARTNERS

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Hotels & Resorts

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CONFERENCES

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Ceremony Awards 2022 

For the first time in Mauritius, 10 restaurants certified by The PLEDGE on Food Waste

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Tourism Authorities Mauritius Event 2022, 10 restaurants certified by The PLDGE on Food Waste

How can FOOD TECH tackle with sustainability issues 

WORKSHOPS

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Food Waste: Situation at the Global and Regional Level, Preconceived Ideas about it, Innovation and Technologies Space-F 2020

Training of 14 Chefs/Restaurant Owners (of 1 hotel and 3 Michelin Star Restaurants) in Preparation and Implementation of the 1st ever Zero Food Waste to Landfill Michelin Star Revelation Thailand 2020 Event

The PLEDGE on Food Waste Certification Standard for Restaurants and Canteens (Business Case) in Designing a Communication Strategy, the Faculty of Communication Arts, Chulalongkorn University 2019

MENTIONED ON ACADEMIC ARTICLE AND PRESS REVUE

Benjamin Lephilibert: "There are hotels that waste more than a ton of food a day"

Is this the end of the hotel breakfast buffet?

Food waste engineers

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He works with Thailand's most luxurious hotels - Hilton and Marriott - and has already helped a Michelin restaurant reduce food going to waste. He started in Asia, because that's where he met his wife, but he wants to set up a LightBlue Environmental office in Europe.

Ana Taborda, Sábado, 04/05/2019 

Internationally, “luxury hotels produce much more food waste than budget ones,” says Benjamin Lephilibert, managing director of Bangkok-based LightBlue Consulting, which helps hotels cut waste.

Hattie Garlick, Financial Times, 27/06/2018

A pioneer for food waste prevention, Lephilibert contributed to the design of The Pledge On Food Waste. In Thailand, he works with Club Med, Accor, Hilton and Sampran hotel groups, to name a few. Guru had a chat with him at last week's {Re} Food Forum.

Nianne-Lynn Hendricks,  Bangkok Post, 30/03/2018 Ana Taborda 

PODCAST

WEBINARS