Case study: Saint-Exupéry school campus
For several months, the canteen the Antoine de Saint Exupéry school campus in Lyon has implemented the Kikleo solution to diagnose its food waste and identify actions to implement to reduce it.
On a national scale, Ademe estimates 143g per meal food waste in the education sector which includes middle and high schools. Of this total, approximately 2/3 is wasted on tray returns, i.e. 95g/meal, and 1/3 on overproduction, i.e. 48g/meal. This represents several tens of thousands of euros lost at the end of the year for these establishments and GHG emissions of several tens of tons of CO2.
Faced with this observation, the school city (supported by the AURA region) wanted to implement rigorous and regular monitoring of its losses in order to limit its carbon impact while making savings. The Kikleo solution was also an opportunity for the catering team to monitor the restaurant's performance and assess diner satisfaction.
First diagnosis
For 2 weeks, the intelligent camera was positioned before the tray sorting area in order to collect data on waste and thus be able to estimate the nature of the losses and quantify them. In order to have a comparison between middle school and high school students, the analysis phase was divided in two in order to study the groups separately. It is important to have a long enough study period so as not to observe biased results due to certain “very popular” or other “unliked” menus and also to have a sample of reasonable size so that it is representative of the population.
The students, aware of the issues and keen to participate in the smooth running of the analysis, took part in the game and did not hesitate to ask questions about waste while explaining their feelings to the team on site.
Once the diagnosis phase is finalized, the photos are passed through the different AI algorithms of Kikleo in order to provide quantified results and present them to the restoration teams.
Results observed
On this first analysis, we noted an overall average at the level of plateau returns of 80g per student for the entire establishment (with 92g for middle school students And 68g for high school students). Of these 80g, we have 70.5g relating to avoidable waste and 9.5g relating to unavoidable waste. In parallel with the Kikleo analysis, weighing the overproduction bins made it possible to estimate food waste in the kitchen 22g per student.
The dashboard made it possible to highlight the quantity wasted but also indicators such as economic losses or environmental impact. Using the analysis platform, we were able to analyze this waste in more detail and note its distribution across the different categories.
Moreover, the balance sheets which are proposed following the analysis made it possible to identify the most wasted foods and dishes and those which generated the most dissatisfaction. The witness photos each day also allowed the catering teams to realize the significant waste that could sometimes occur on tray returns. The analysis platform makes it possible to bring out a multitude of data and therefore adapts to each stage of the fight against waste in an establishment, whether at start-up for a global diagnosis or in the advanced phase in order to identify precisely the critical points that remain to be worked on.
With the help of these first results, we were able first of all to note that the school complex presented an overall average lower than the national average, 70.5g/meal versus 95g/meal. However in this sector, we know that middle school students are bigger wasteers than high school students, which we also observe here with 83g / meal (avoidable waste) on the middle school side compared to 59g / meal (avoidable waste) on the high school side. The establishment is therefore a good student compared to the average but it is still necessary to activate certain levers and work more in order to join the exemplary establishments being around 10-15g / meal.
A working group was set up with the Kikleo teams, the catering team but also the students in order to understand this data, analyze it and determine an action plan to put in place to reduce waste. Several short-term initiatives were prioritized, including:
- A real problem with starchy foods appeared during the data analysis with many plates showing leftovers. To compensate for this, a portion system (small, medium, large) has been put in place to satisfy all students.
- In terms of desserts, the portions that were too large have been revised. Fruits which were very often wasted, notably grapefruits, were cut into slices to improve guest satisfaction.
- Lacking support and content, the catering teams also asked us to set up a personalized awareness campaign . Visuals were edited and displayed in the establishment as well as published on pronote and the establishment's Instagram.,status: »to_process »
Second diagnosis
Following the implementation of actions for 1 month, a second phase of analysis was implemented to perceive the first changes. We generally see a reduction in waste of 10%, i.e. more than 5g less per student. This reduction represents a reduction in the carbon impact of 2,500 kg CO2 and a reduction in economic losses of €5,000 over one year ! Obviously, the objective now is to activate longer-term levers to further reduce food waste and succeed in achieving 50%, national objective by 2025.
As we have been able to observe, it is essential to put in place continuous and regular monitoring to effectively combat waste and ensure the correct trajectory is taken while constantly taking corrective action.
Youth for the climate
Throughout the program, a team of students from the Youth for the Climate association was involved in the process by sharing awareness-raising materials with all their classmates and proposing solutions to be implemented. Thank you to them for their commitment!
For more information on this association: https://youthforclimate.fr/
Implementation from January to March 2021
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