Sustainability Impact

Born To Minimise Food Waste,
We Continue On Our Mission

Born To Minimise Food Waste, We Continue On Our Mission

Canteen Food Waste
is a Real Problem

Canteen Food Waste
is a Real Problem

Food waste in canteens occurs at various stages: over-production due to unknown demand, buffet leftovers, and plate waste from oversized portions.

The Hidden Cost

Food waste carries environmental and economic costs. It contributes to CO2 emissions and climate change, consuming energy in production, transportation, and disposal. Economically, it represents a loss for the canteen on food that is never sold or consumed.

Canteen’s Daily Waste

22 Kg of food

20% of total food
produced goes to waste

20% of total food
produced goes to waste

The Hidden Cost

Food waste carries environmental and economic costs. It contributes to CO2 emissions and climate change, consuming energy in production, transportation, and disposal. Economically, it represents a loss for the canteen on food that is never sold or consumed.

The Hidden Cost

Food waste carries environmental and economic costs. It contributes to CO2 emissions and climate change, consuming energy in production, transportation, and disposal. Economically, it represents a loss for the canteen on food that is never sold or consumed.

7 tons of CO2 / year

Environmental Cost

The CO2 produced from wasted food each year is equal to the annual electricity consumption of an average household.

Economical Cost

$24,000 / year

Every year, the canteen loses as much money on wasted food as it would cost to buy a new car.

* numbers based on a average model canteen with 200 guests

75% of This Food-Waste Is Avoidable

75% of This Food-Waste Is Avoidable

75% of This Food-Waste Is Avoidable

We offer tools to match production with demand, analyze progress, and connect with customers. Together, let's make food waste a thing of the past.

1. Take Pre-orders

In certain use-cases, pre-orders can be an elegant solution to match production with demand, and remove overproduction all together.

In certain use-cases, pre-orders can be an elegant solution to match production with demand, and remove overproduction all together.

Pre-orders allow your kitchen to produce the exact amount of food required, eliminating overproduction.

xmark

Order confirmed

s ago

Lunch

Order name:

1x

1x

Employee ticket

Guest ticket

45 kr.

35 kr.

Total

80 kr.

Payment through payroll deduction

0

1
2
3
4
5
6
7
8
9
10

Mon

Tue

Wed

Thu

Fri

120

125

131

127

140

152

143

2. Forecast Demand

Kanpla uses AI to predict demand based on your historical sales data. This helps your chefs minimize overproduction, and reduce food waste by up to 30%.

Kanpla uses AI to predict demand based on your historical sales data. This helps your chefs minimize overproduction, and reduce food waste by up to 30%.

Demand forecasting can reduce

Food Waste with up to 30%

Demand forecasting can reduce Food Waste with up to 30%

3. Sell Leftovers

If you have food left, you can use a tailored flow to sell leftover packages to your guests. This reduces food waste and also engages your guests.

If you have food left, you can use a tailored flow to sell leftover packages to your guests. This reduces food waste and also engages your guests.

90% of the offered products are usually sold resulting in a significant Food Waste Reduction

Mon

Tue

Wed

Thu

Fri

Meetings

Plates

Buffets

Food waste last week:

13 kg

4. Track Foodwaste

Track food waste across sites and pinpoint the sources (production, buffet, plate, catering). Gain insights and share them with customers to show your commitment to sustainability.

Track food waste across sites and pinpoint the sources (production, buffet, plate, catering). Gain insights and share them with customers to show your commitment to sustainability.

40% of the world's top 50 food companies in retail track and report food waste, and 20% have committed to reduction programs

We Can Help In Transition
Towards a More Sustainable Menu

We Can Help In Transition
Towards a More Sustainable Menu

We Can Help In Transition
Towards a More Sustainable Menu

Analytics:

10% of your guests eat vegetarian 🌱

6% of your guests eat gluten-free 🌾

With pre-orders, you can offer a greater variety on the menu, without increasing food waste. This allows you to introduce more plant-based options, and experiment with new dishes.

Average CO2
per Portion:

0.9 Kg CO2

Average cost
per Portion:

$2.62

We connect you with your guests, giving you insights into their dietary preferences so that you can tailor the perfect menu.

Stuffed Bell-Peppers

Butternut Squash and Black Bean Enchilladas

Pre-order until 12:00

Curious about
our menu system?

Curious about
our menu system?

Curious about our menu system?

Built for Contract Catering

We’re here to help. If you need a hand switching from your current solution, have questions about why Kanpla is right for your business, or want support getting started.

Built for Contract Catering

We’re here to help. If you need a hand switching from your current solution, have questions about why Kanpla is right for your business, or want support getting started.

Built for Contract Catering

We’re here to help. If you need a hand switching from your current solution, have questions about why Kanpla is right for your business, or want support getting started.

Your canteen platform

+45 39 39 30 09

support@kanpla.dk

Søndergade 44, floor 3

8000 Aarhus

Kanpla Aps - CVR: 40369813

© 2023 Kanpla. All right reserved.

Your canteen platform

+45 39 39 30 09

support@kanpla.dk

Søndergade 44, floor 3

8000 Aarhus

Kanpla Aps - CVR: 40369813

© 2023 Kanpla. All right reserved.

Your canteen platform

+45 39 39 30 09

support@kanpla.dk

Søndergade 44, floor 3

8000 Aarhus

Kanpla Aps - CVR: 40369813

© 2023 Kanpla. All right reserved.