Reducing food waste is an important part of Tällbergsgruppen’s sustainability work. By monitoring developments in our kitchens and restaurants, we gain a better understanding of how much food goes to waste and can adapt our working methods accordingly. We began measuring food waste in spring 2024. At that time, the average was 95 grams per guest. Today, we are down to 87 grams per guest, a reduction of just over 8%.
From measurement to better working methods
For us, measuring food waste is not the goal in itself. The purpose is to help us understand how we can work better.
In our kitchens, we therefore focus on planning purchases according to the expected number of guests, making better use of the ingredients we buy and adapting the amount of food that is prepared and served. At buffets, we prefer to replenish food according to demand rather than putting out large quantities at once. This helps reduce the risk of good-quality food having to be discarded. When we first began measuring food waste, breakfast and periods with fluctuating guest numbers were identified as areas where there was particular potential to reduce waste.
Making better use of our ingredients
Food waste is not only about what is left after a meal. The way we plan, purchase and work with ingredients in the kitchen also makes a difference. Since we began measuring, there has been a greater focus on finding ways to use more of each ingredient. Parts of vegetables that might otherwise go to waste can, for example, be used to make stocks. Better purchasing and planning are also important parts of the work. Our aim is to gradually reduce the amount of food that needs to be discarded without compromising on quality or the experience we offer our guests.
Monitoring progress over time
We continuously monitor food waste in our kitchens and restaurants. This gives us a basis for seeing how our work develops and where we can continue to improve our routines. It is a long-term process. As our operations change, our working methods also need to evolve. We therefore continue to measure, follow up and adjust our approach.
Part of our sustainability work
Reducing food waste is part of Tällbergsgruppen’s broader sustainability work. We also focus on conscious purchasing, local ingredients, planned and coordinated deliveries, renewable electricity and efficient use of our shared resources. Reducing food waste means making better use of ingredients and resources that have already been produced. It is therefore important from both an environmental and an economic perspective.
About Tällbergsgruppen
Tällbergsgruppen consists of Hotel Gyllene Hornet, Hotel Klockargården and Hotel Villa Långbers as well as Dalmål Kafé & Hantverk. Our businesses are located within one kilometre of each other in Tällberg and offer different experiences within accommodation, dining, meetings, relaxation and entertainment
