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Why Our Solutions?
LightBlue Consulting offers online courses, scalable tech solutions, and a certificatation system that guarantees your understanding on the 'what, when, how, and why' food waste exists.
And ensures that you will make a meaningful financial & environmental impact on your endeavors in the hospitality, restaurant, and other food service sectors.
About Us.
LightBlue reconciles sustainability with business excellence and 12 years in sustainability performance.
We highlight the business case
for preventing food waste, promote performance-based strategies, monitoring technology, and
leveraging on metrics that impact
your overall bottom line.
Awarded by the UN as Best Small Business
We support the Sustainable Development Goals
our partners.
Hotels
Peter Caprez, JW Marriot
It's a paradigm shift.
Just give it a try,
you'll see the results
within one week.
Jakob Mares, RainTree Cafe
With The PLEDGE™ we
want to see something
measurable.
Duangporn Songvisava, Bo.Lan
“FIT was intuitively handled
by everyone in the kitchen
and is very easy to use over
daily operations.”
Amerigo Sesti, J'AIME
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Agencies
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Restaurants
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Education
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Describe your image
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.
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
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
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.
Testimonial
Grand Hyatt Singapore saves $100K on food waste with FIT solution
Credentials
CLIENTS & PARTNERS
Hotels & Resorts
CONFERENCES
Ceremony Awards 2022
For the first time in Mauritius, 10 restaurants certified by The PLEDGE on Food Waste
Tourism Authorities Mauritius Event 2022, 10 restaurants certified by The PLDGE on Food Waste
How can FOOD TECH tackle with sustainability issues
WORKSHOPS
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
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.
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