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• Ben Liegey

BetterTable helps commercial kitchens measure, understand and prevent food waste, along with its associated costs and carbon footprint. Its approach combines an operational audit, a digital platform and team support to reduce unnecessary purchasing, improve margins and document sustainability progress.

• Rapid audit of food costs and waste, with a diagnostic report;
• BonAppify platform and app for collecting and analyzing data;
• Practical recommendations on purchasing, preparation, portions and surplus food;
• Workshops, staff engagement and monitoring tools;
• Certification that can support an establishment’s sustainability communications.

Partners sought

• Hotel groups, restaurants, convention centres and resorts;
• Ministries and tourism, hospitality and food service associations;
• Hospitality schools, universities and training centres;
• Municipalities and waste-management companies.

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