Translations

API RESTAURATION fights waste in a fun way

4. Environment

Waste management

Sector Services

Year 2013

Country France

Transmitter

Context

API Restauration is a family mass catering company established throughout France and Belgium. It provides 460,000 daily meals for companies, schools and hospitals. Faced with the problem of waste and recycling, API has developed innovative and fun solutions to instil a sense of responsibility in its guests.

Objectives

To instil a sense of responsibility in guests and staff members regarding waste
To reduce food waste
To generate value from waste

APPROACH

Development of a smart sorting table for guests with receptacles to separate and weigh organic and plastic waste as well as cans, glass and caps when clearing the trays. The table, which is equipped with a screen, records and displays in real time the quantities sorted and helps raise guests' awareness regarding the problem of waste reduction. The sorted waste is then recycled. For school restaurants, a fun communication:- creation of the “All together, let's reduce our waste” slate which indicates the weekly total weight of waste and the average weight of waste per pupil;- creation of the “Waste Radar” which visually indicates if efforts are positive or to be continued;- shooting of the short film “La Poubelle Histoire d'Amour” [with a play on the word "poubelle" meaning "trash can" and which sounds like "plus belle" meaning "the most beautiful (love story)"] to raise awareness regarding waste reduction. Since 2010, the API Restauration group has taken part in the European Week for Waste Reduction. It was nominated for France in the Company category in 2010 and 2012 for its "Stop food waste" work in schools.

CONTRIBUTION TO COMPANY PERFORMANCE

Reduction of costs related to the processing of waste

Benefits

- 50% reduction in food waste- Recycling of sorted waste- Guests and teams being instilled with a sense of responsibility regarding the environment- Virtuous circle of purchases: the savings realized on the purchased quantities are reinvested in the purchase of higher quality foodstuff- Reduction of repetitive strain injuries: guests sorting their waste leads to a reduction of repetitive movements among the kitchen staff.