Waste and sustainability
Less waste through one connected demand picture.
Our combined service model links catering production, smart-store sales and replenishment planning. Better visibility helps us prepare and stock closer to real consumption, strengthening both availability and environmental performance.
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Measurement note01 / SERVICE OVERVIEW
Below 3% internal food-waste performance
Name Company’s internal food-waste performance is below 3%. The comparison point for Finnish food-service establishments is 15.9% average waste of prepared food, based on Natural Resources Institute Finland data cited by the Finnish Hospitality Association MaRa.
The result is supported by practical operating choices: demand-led menu planning, live smart-store sales data, disciplined replenishment, flexible production and the ability to scale service capacity with real headcount.
Responsible sourcing is also part of the model. We work with responsible, industry-leading suppliers across ingredients, packaging, logistics and technology, selecting partners that support traceability, quality and lower-impact operations.
<3%
Name Company internal food-waste performance.
15.9%
Finnish food-service benchmark for waste of prepared food.
One demand picture
Production, sales and replenishment data support better daily decisions.
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