Data that changes processes: wet waste KPIs as the key
As an implementation partner, Green Guides GmbH contributed its specialised food waste expertise and developed individual key performance indicators for food waste (wet waste KPIs) for each location. For many businesses, these made it possible to see for the first time
where food waste occurs in the process,
how high the avoidable proportion is,
and which adjustments lead to the greatest effects.
‘The structured measurements were a turning point for many kitchens. Gut feelings became reliable facts and thus a basis for strategic, practical decisions,’ explains Julia Wolfrom, project manager at Green Guides.
The measures based on this, from more precise portion sizes and calibrated components to improved target figures and trained teams, led to gains in efficiency and sustainability.
Recognition by the Ministry
The close cooperation was expressly acknowledged by the Baden-Württemberg Ministry of Food, Rural Affairs and Consumer Protection. The positive feedback from project participants shows that the intensive support provided to kitchens by the Green Guides contributed significantly to the excellent results. The savings achieved through food waste measurements have enabled institutions, businesses and caterers to allocate more of their budget to organic regional products.
This feedback underlines the importance of the project for the state's food strategy and the value of expert, practical support.
‘We are delighted that we were able to contribute our unique expertise in food waste management to this state project. The results clearly show that those who measure waste accurately understand their processes better – and those who understand them can improve them in a targeted manner. We are proud to support kitchens in working in a more sustainable, efficient and resource-saving manner,’ emphasises Torsten von Borstel, Managing Director of Green Guides.
Conclusion: Measurement alone is not enough – it is crucial to learn from it and initiate change
The project has shown that food waste must not only be recorded, but also correctly interpreted and translated into concrete measures. Only the combination of data analysis, kitchen practice and continuous process support leads to measurable success.
With its combination of scientifically sound methodology, practical advice and many years of specialisation in food waste, Green Guides GmbH offers kitchens exceptional expertise in significantly reducing their resource consumption – and thus achieving both economic and ecological sustainability.
Background information
The project ‘Enjoying organic food together – regional organic food in canteens, cafeterias, etc.’ was carried out by the Baden-Württemberg Ministry of Food, Rural Affairs and Consumer Protection in cooperation with the Baden-Württemberg organic model regions. Over a period of two years, 16 institutions, businesses and caterers were successfully supported on their way to offering a balanced and sustainable range of food. They committed to serving more regional organic food, optimised their menus in line with DGE quality standards and reduced their food waste – for healthy, sustainable and enjoyable communal catering.
The project was carried out in two rounds. The first round took place from January 2021 to December 2023 and the second round from April 2024 to February 2026.
Further information on the project can be found at: Projekt Bio gemeinsam genießen - Biomusterregionen BW
MLR press release: https://mlr.baden-wuerttemberg.de/de/unser-service/presse-und-oeffentlichkeitsarbeit/pressemitteilungen/pressemitteilung/pid/regionales-bio-in-kantine-und-mensa-projektergebnisse-vorgestellt
About the Green Guides
The Green Guides are experienced experts from the food industry who support catering businesses on their path to greater sustainability and digitalisation. Their approach is holistic: they combine economic efficiency, quality and climate protection to create sustainable solutions.
Using digital tools they have developed themselves, the Green Guides analyse processes, identify potential and implement optimisations – from reducing food waste and improving the use of goods to conserving resources. They also take environmental, climate and health aspects into account in meal planning in order to promote sustainable and balanced offerings. Green Guides will win the German Sustainability Award for Companies in the Auditing & Consulting category in December 2025.
More information at: http://www.green-guides.de
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