Savoring Success: Tech for Less Food Waste in Swiss Uni Canteens

This brief interview unveils a tech-savvy approach to tackling food waste in the University canteen through strategic planning.

Join Chef Andreas Garber from ZFV catering at HSLU University Canteen on a journey, exploring Longview software’s menu time-travel and real-time sustainability tools like the Menu Sustainability Index (MNI) and Necta program. Dive into personalized menus with QR codes. ?️?

? https://youtu.be/vqJmvYk9IKY?si=nzNxHjBkc69CJzTu

STAY TUNED! In my upcoming blog, discover Chef Andreas’ strategies for sustainable supply chain practices and future trends.

PREVIOUSLY! Visit my last blog post below, exploring global sustainable trends for the catering industry

Savoring Success: Global Catering Trends.

Brenda Tucto

Brenda Tucto is a Master's student at HSLU, specializing in Online Business and Marketing. With experience in the banking and insurance industry, primarily in marketing roles within blue-chip companies, Brenda brings a wealth of knowledge to her academic journey. Her interests lie in sustainability and the circular economy, and she aims to integrate these passions into her career for a brighter and more eco-conscious future.

View all posts by Brenda Tucto →

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