Based on a collaborative project among several caterers & authorities we developed :
an online waste management tool (EDGAR) that measures the amount of waste but also its financial value (loss in €), a reporting tool for comparison with other restaurants and a two days on-site training to help professionals. During the session, we are helping the kitchen and service staff to measure and analyze food waste with the software EDGAR® and to come up with reduction and management measures.

Implemented in

  • Africa
  • Europe and Central Asia

Sectors of activity
Waste, incl. Chemicals, Food & Beverage, Tourism

Type of initiative
Capacity Building & Implementation, Policy Frameworks & Tools

Type of lead actor
Business Sector

Start date

Shared by

Hubert Vendeville


Betterfly Tourism

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The objectives of this initiative are : to measure and to reduce food wastage and therefore the amount of waste generated, to give a tool and a pragmatic method for reducing food wastage and costs to restaurants, to train and unite the kitchen and the service teams around a common project.

By helping the restaurant owner to establish a picture of the amount of food waste in his restaurant, by training the team with good practices (ex. more local and organic products, offer different serving sizes, propose a restaurant menu that varies from season to season, reduce the quantity of items on brekfast and dinner buffets...)
and by showing the cost related to food waste, we can reduce by 20% the amount of food waste for every restaurant.


As collected through the One Planet Reporting

Outcome level

SCP changes in practice

  • Accompagnement de 20 restaurateurs en Bretagne sur la réduction du gaspillage alimentaire

Impact and Results

Reducing by 20% the amount of food waste in the restaurant industry.