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Are you ready to cut on food costs?

We're here to help

  • Enjoy expert training and consulting

  • Leverage an advanced food waste technology

  • Get governmental financial support

  • ROI < 2 months

Since 2017, we have worked on 45+ projects in 8 countries and helped saving over 1 million kg of food.

Average restaurants waste 6 to 14% of revenue in food waste.

You don't have to be in the average!

Enterprise Singapore is supporting your food waste reduction efforts by up to 8,000 SGD

Food Waste Prevention Program

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CAPACITY BUILDING WORKSHOP

Dive into this global issue from a social, economic, and environmental perspective, and understand why food waste is still an untapped opportunity for commercial kitchens

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TECHNOLOGY

An agile food waste tech solution to track and understand WHAT is wasted, WHERE, WHEN, WHY, and HOW MUCH is going to the bin

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FOOD WASTE MONITORING WORKSHOP

Learn how to set up an ongoing system in your kitchen and read information from the software so the issue can be effectively addressed by your team

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CONSULTING SUPPORT

LightBlue's  consultants will guide and accompany you throughout your food waste reduction journey. You can count on us!

Benefits

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30% reduction

in food waste/cover

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5% reduction

in cost/cover

Top Industry Players Recommend Us

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"It's a paradigm shift. We have produced waste forever. Everybody does. The good thing is we have something in place. So the way we do business now is exactly the way we should by reducing our footprints and waste."

Peter Caprez, Cluster General Manager

JW Marriott Hotel Bangkok

“Food Intel Tech 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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  • Module 1: The 1.6 Billion Tons Crisis
    This section of the module focuses on giving the big picture of the food waste issue. It will provide you with an overview of the state of global waste, highlighting the urge to take action.It will then dig into the multidimensional impacts of food waste: economic, environmental and social. Finally, you will discover the four main reasons why there is a slow-up by the hospitality industry to tackle this issue. Upon completing this section, you will have learned:· Key figures on global waste· Why tackling food waste is one of the most efficient way to fight climate change· What are the economic opportunities behind food waste action for hotels/restaurants· What are the barriers in one of the biggest food industry and how to overcome themReports: Tackling the 1.6-Billion-Ton Food Loss and Waste Crisis, BCG, 2018 (highly recommended) Nutritional and environmental losses embedded in global food waste, "Resources, Conservation & Recycling" magazine, 2020 (highly recommended) Food Waste Trends Survey, WRAP, 2019 The Business Case for Reducing Food Loss and Waste, WRI, 2017 What a Waste 2.0: A Global Snapshot of Solid Waste Management to 2050, World Bank, 2018 Articles:Impact of Food Waste Reduction, Project Drawdown, 2020 New Research Finds Companies Saved $14 for Every $1 Invested in Reducing Food Waste, Champions 12.3, 2017 Big money joins fight against $1 trillion in wasted food, The Washington Post, 2019 Bill Gates Is Betting On Waste Management, And Here's Why, Forbes, 2018 Europe takes major step to tackle billion-dollar food waste, Reuters, 2018 Case studies: CEO Guide to Food System Transformation, WBCSD, 2019 Spotlight on FReSH action, WBCSD, 2018 Videos: The Story of Stuff, The Story of Stuff project, 2009 (highly recommended) Food Wastage footpring, FAO, 2013 (highly recommended)Recycled Food, BBC, 2018 (highly recommended) Why is food waste even a problem?, Our Changing Climate, 2020 What a Waste!, WBCSD, 2017 Food Waste, LastWeek Tonight, 2015 Just Eat it, Grant Baldwin, 2014 Toolbox Find out your Foodprint: https://foodprint.org/ The food waste legal directory: http://www.foodwayste.com/ The European Commission Resource Library on Food Waste
  • Module 1: The Circular Economy for Food
    During this section of the module, you will analyze the food supply chain and identify where and why food is lost or wasted along the way. Once the causes will be clear, we will dive into the solutions. You will first get familiar with the Circular Economy principles and learn how to apply it to the food system, particularly in an urban context. Finally, you will discover concrete solutions that transform food waste into the resources of tomorrow. Upon completing this section, you will be able to/have learned how to: · Identify the food waste generation points along the supply chain · Apply the circular economy principles to the food system · Find solutions to transform food waste into new resources in your local context · Understand the benefits and challenges faced by food waste solution providers Reports: Food Loss and Waste Report, WRI, 2013 (highly recommended) Towards a Circular Economy: Business rationale for an accelerated transition, Ellen McArthur Foundation, 2015 (highly recommended) UK food waste – Historical changes and how amounts might be influenced in the future, WRAP, 2014 Cities in the circular economy: An initial exploration, Ellen McArthur Foundation, 2017Food and the circular economy, Ellen McArthur Foundation, 2018 Articles: How ‘Upcycled’ Ingredients Can Help Reduce The $940 Billion Global Food Waste Problem, Forbes, 2020 Spoiled Milk, Rotten Vegetables and a Very Broken Food System, The New York Times, 2020Case studies:Tackling Food Loss and Waste, WBCSD, 2019 Podcast: Food waste, food loss and the role of packaging, WBCSD Videos: TEDx The Doughnut Economics, Kate Raworth, 2018 (highly recommended) Cowspiracy, Kip Andersen & Keegan Kuhn, 2014 10 Billion – What’s on Your Plate?, Valentin Thurn, 2015 Caffeinated, Hanh Nguyen & Vishal Solanki, 2015 Final results brochure, REFRESH, 2020 Research against food waste, REFRESH, 2020A quizz,REFRESH, 2020
  • Module 2: The Food Waste Monitoring System
    In this part of the module we will bring you to the back of house of industrial kitchens. The lack of practical and comprehensive monitoring solutions (partially) explains why so much food ends up in the bins. How much are we wasting, where is it happening, when, what is actually ending up in the bin and why? Being for canteen, small restaurants or large hotel or catering operations, these key questions can no longer be left unanswered and this is why we need efficient food waste monitoring systems. Upon completing this section, you will be able to/have learned how to: · Monitor food waste using the right definitions and indicators · Use technology to collect and analyze food waste data · Make informed decisions and implement best practices · Involve the right stakeholders within a food business Report Briefing Note: Product loss and resource efficiency - challenges and trends of quantifying food loss and waste, WBCSD, 2020 The Hospitality and Food Service Agreement: Taking Action on Waste (final report), WRAP, 2017 Case studies LightBlue's case studies: JW Marriott and Phuket "Food Loss+Waste Protocol" case studies Videos Wasted! The Story of Food Waste, Anthony Bourdain, 2017 (highly recommended) Before the Plate, Sagi Kahane-Rapport, 2020 Rotten, Netflix series, 2018 Toolbox more information and resources about reducing food waste: PATA Buffet ToolkitThe FLW Protocol Website
  • Module 2: Metrics, KPIs and Performance"
    What does performance mean? Classic financial performance metrics, measuring primarily cash in/cash out, are overly simplistic and not truly reflective of the efficiency of operations. We must define and embed complementary indicators that include people, physical volumes, externalities... into the way (food) businesses are run. Reports: True cost of food: unpacking the value of the food system (page 10-17), WBCSD, 2018 (highly recommended) WRAP The True Cost of Waste in Hospitality and Food Service, 2013 (At least the executive summary is highly recommended) Benchmarking for success 2018: Financial performance and trends within the North American food and beverage processing industry, Deloitte, 2018 Articles:How the Right KPIs Can Help Eliminate Food Loss and Waste, 2018 (highly recommended) Key Financial Ratios for Restaurant Companies, Investopedia, 2019 (higly recommended)
  • Module 3: Smart Solutions to Food Waste
    This last module focuses on solutions that are emerging all around the world. You will dive into the exciting world of food waste innovations. Following the food waste pyramid developed by the US EPA, which determines the priority strategies to tackle food waste, you will discover solutions that enable to prevent food waste, redistribute food leftovers, transform food waste into animal feed, transform food waste into industrial uses or sources of energy. In addition, you will get familiar with international standards on food waste which encapsulate this philosophy to create an ecosystem of food waste solution providers. Upon completing this Module, you will be able to/have learned how to: · Identify relevant solutions to prevent, manage and reduce food waste · Determine the pros and cons of the different solutions · Choose the right solutions for your own context and challenges · Build a stakeholder mapping of solutions existing in your ecosystemReports: U.S. Food Waste Investment Report, ReFED, 2018 (highly recommended) Food waste management innovations in the foodservice industry, Carlos Martin-Rios, 2018The role of packaging in minimising food waste in the supply chain of the future, RMIT University, 2013Articles:Bite into these 12 food waste startups, Forbes, 2017 (highly recommended) Videos:The PLEDGE video, The PLEDGE, 2020 (highly recommended) www.thepledgeonfoodwaste.org (highly recommended) Chef’s Table – Bo Lan episode, Netflix series, 2018 (highly recommended) Tomorrow, Cyril Dion & Mélanie Laurent, 2017 Ugly delicious, Netflix series, 2018 Toolbox:Food waste is a solvable problem, 2020, ReFED

Restaurant's business is highly competitive, and margins are thin.

Most restaurants face 2 problems:

  1. They are busy and have a small team,

  2. As they don't know the costs, they don't take time recording food waste.


Hidden costs of food waste hurt restaurants' bottom line badly. Our mission is to tackle this with changing mindsets and offering an intuitive system to record food waste in less than a minute.

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Benjamin Lephilibert

Founder & Managing Director of LightBlue

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