Tällbergsgruppen acts to reduce food waste
The hotel group Tällbergsgruppen has partnered with Generation Waste to map and measure food waste in its kitchens and restaurants. By identifying where waste occurs most frequently, the group can implement strategic measures to optimize workflows and reduce overall food waste.
Partnership with Generation Waste
Approximately one-third of all food produced globally is wasted, representing a significant environmental challenge. To address this, the UN's Agenda 2030 aims to halve global food waste. Through collaboration with Generation Waste, Tällbergsgruppen can accurately measure, monitor, and communicate progress in its efforts to reduce waste.
Since food waste tracking began in March 2024, data shows that Tällbergsgruppen discards an average of 95 grams of food per guest, aligning with the average among Generation Waste’s 500 customers. Analysis indicates that breakfast service generates the highest levels of food waste, followed by kitchen trimming during periods of fluctuating guest flows.
“Gaining insights into our food waste levels allows us to refine our operations. For instance, we encourage guests not to take more food than they can eat at breakfast and prefer replenishing buffets gradually rather than presenting large volumes that may go to waste. Our goal is to reduce food waste to 80 grams per guest by March 2025,” says Anders Jackson, Operations Manager.
Since the introduction of food waste measurement, substantial improvements have been made in the kitchens:
“We now discuss food waste more actively and have found new ways to use more ingredients. For example, we use carrot and onion peels to make stock and plan our purchases more efficiently,” explains Head Chef Jakob Mathiasson.
How food waste is measured
Food waste is categorized into three types: kitchen waste, plate waste, and serving waste. Each category is collected in separate containers, weighed, and recorded using a digital tool provided by Generation Waste. Kitchen waste includes items like peels and trimmings, plate waste refers to leftovers from guests, and serving waste consists of food discarded from buffets.
About Tällbergsgruppen
Tällbergsgruppen consists of three unique hotels located within a one-kilometer radius: family-friendly Gyllene Hornet, romantic Klockargården, and elegant Villa Långbers. Situated in one of Sweden’s most picturesque locations—Tällberg—these destinations offer ideal settings for meetings, relaxation, and entertainment. The group also includes the charming Dalmål Kafé & Hantverk, conveniently located within walking distance of the hotels.
