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Reconciling Sustainability with Business Excellence

$700 billion

Market Opportunity

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Online courses to introduce you to the global issue of food waste, the principles of circular economy, current metrics and standards currently used within the industry.

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We offer agile tech solutions for commercial kitchens willing to track and reduce food waste and associated costs at multiple locations.

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The PLEDGE™ is a global certification and benchmarking system designed for food services to cut on food waste, save on costs and nurture the local ecosystem of Food Waste Solution providers.


Why Our Solutions?

     LightBlue Consulting offers online courses, scalable tech solutions, and a certification system that guarantees your understanding on the 'what, when, how, and why' food waste exists.


Ensuring that you will make a meaningful financial & environmental impact on your endeavors in the hospitality, restaurant, and other food service sectors. 


Food Waste Reduction


Cost Per Cover Reduction

     LightBlue Consulting has taken a leading role in overseeing at least two major projects on a national and regional scale in the global fight against food waste.

     From Mauritius to the Asia-Pacific (APAC) region, LightBlue provided the guidance and tools that culminated in a significant cut in food wastage, food costs, CO2 emissions, and many more successful outcomes that can be replicated elsewhere.

These two projects are blueprints to what our partners can achieve and are available for access and read.

Our Impact

Mauritius Case Study 

Hyatt APAC Overview

Our Partners.


Peter Caprez

Cluster General Manager

JW Marriott Hotel Bangkok — MARRIOTT GROUP

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It's a paradigm shift.

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Just give it a try,
you'll see the results 
within one week.

Chef Jakub Mares

Executive Chef

Rain Tree Café, The Athenee Hotel

A Luxury Collection Hotel, Bangkok — MARRIOTT GROUP

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With The PLEDGE™, we 
want to see something 

Duangporn Songvisava (Chef Bo)

Co-Founder Bo.lan

One MICHELIN Star Restaurant

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FIT was intuitively handled

by everyone in the kitchen

and is very easy to use over

daily operations.

Chef Amerigo Sesti

Head Chef, J'AIME by Jean-Michel Lorain

One MICHELIN Star Restaurant




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