Kikleo: the connected scale
In the fight against food waste, we seek to help restaurants by providing them with increasingly precise and effective solutions.
In line with this objective, we strive every day to offer restaurants innovative and practical solutions to reduce their daily impact and improve customer satisfaction. To better address these issues, we focused on food waste from restaurant kitchens by developing a dedicated tool. This project was made possible in particular thanks to the support of the European Commission .
A new tool to identify food waste in the kitchen
Similar to our other solution which focuses on post-consumption waste, this one offers restaurants the opportunity to have data on kitchen waste, including production surpluses left over at the end of service and unsold items.
According to ADEME, 30 to 40% of food waste generated by restaurants occurs in the kitchen. It is therefore essential to gain a comprehensive understanding of the causes of food waste in order to adopt appropriate and relevant solutions to reduce it.
Thanks to a system similar to our post-consumption diagnostic tool, this device combines a smart camera and can integrate a connected scale. However, with our research stemming from our post-consumption solution, which allows for volume and weight calculation through image processing, we can also eliminate the need for a scale, thus reducing space constraints in the restaurant and increasing efficiency.
The camera, using an artificial intelligence system, is able to recognize many classes of food, and volumetric analysis provides precise indications of the amount of food thrown away.
Following on from our first production analysis solution, this new tool enables greater efficiency for catering staff. Without altering the traditional flow of wasted food in the kitchen, it goes directly from the storage or serving area to the bin, which will identify its weight and category.
The data is then accessible via our connected platform and allows restaurant owners to understand their food waste in order to implement actions to reduce it.
The result is better accuracy in identifying food waste, but also time savings and better engagement of catering staff in the fight against food waste.
A project supported by the European Commission
According to Eurostats, the European Union produced 58.4 million tonnes of food waste in 2021. That same year, 131 kg of waste per inhabitant were generated, and among them 12 kg came from the catering sector.
Food waste has also become a political issue following the adoption of the Sustainable Development Goals (SDGs) in 2015 by the United Nations. This program includes a specific goal for food waste, SDG 12.3 :
“By 2030, halve global per capita food waste at the retail and consumer levels and reduce food losses throughout production and supply chains, including post-harvest losses.” In line with this agenda, Member States have set ambitious targets to reduce food waste by 30% by 2025 and by 50% by 2030.
As part of this commitment, the European Commission manages a multi-stakeholder platform (EU Platform on Food Loss and Waste) involving EU countries and actors in the food chain to help define the measures needed to achieve SDG 12.3, facilitate cross-sectoral cooperation and share best practices and results.
To achieve this ambition, the Commission presented the European "Farm to Fork" strategy in 2020, which aims to make food systems fair, healthy and environmentally friendly and, ultimately, to reduce food waste in the EU
It is within this framework that the European Commission's support for the development of our solutions is situated.
FOR A BETTER FUTURE
Would you like to take action against food waste
Kikleo helps you reduce food waste and increase the performance of your restaurant by offering you a analysis of your losses using innovative technological tools.
