Written by: Tamás Szallabek
From: VIMOSZ
Last year VIMOSZ spent most of its time testing the WASTELESS tools and methodologies in different environments along the food supply chain. Previously we wrote about our work in the food industry sector testing the WASTELESS Blockchain technology in Italy. In the following article in the series VIMOSZ’s experience will be presented in the restaurant sector, showcasing Gaby’s, a vibrant American-style restaurant in Budapest.
As part of the WASTELESS project, Gaby’s Budapest implemented the Surplus Stock Measurement and Management Tool to track and reduce food waste. The tool collects detailed data, including product information, ingredients, allergens, and reasons for waste generation. By leveraging AI-driven insights and following the Food Recovery Hierarchy from the United States Environmental Protection Agency (EPA), Gaby’s was able to optimise its surplus management, finding better ways to repurpose or donate excess food.
The tool quickly proved its value by identifying high-waste areas in the restaurant’s operations. One important finding was that certain menu items, particularly those with seasonal ingredients, were frequently discarded by reasons not yet identified. Thanks to the suggestions of the AI tool the team now repurposes these seasonal ingredients into daily specials, reducing waste while keeping the menu fresh and dynamic. This not only minimized food waste but also contributed to a more sustainable business model and strengthened community engagement. The tool enabled more informed decision-making, allowing the restaurant to manage inventory efficiently, reduce waste, and even cut operational costs. Rather than simply discarding food, the restaurant was able to maximize environmental, social, and financial value, reinforcing the importance of sustainability in the hospitality sector.
While the implementation of the tool was largely beneficial, there were initial issues. One major challenge was ensuring accurate data input, as detailed product information, such as nutritional value and allergen details, was not always readily available from suppliers. To address this, Gaby’s worked closely with suppliers to find the right product information, improving data quality over time. Additionally, staff adoption of the tool required training and confidence-building, as some employees were initially sceptical of AI-driven recommendations. Through hands-on demonstrations and showcasing successful results, the team gradually embraced the tool, integrating it seamlessly into daily operations.
By implementing the WASTELESS Surplus Stock Measurement and Management Tool, Gaby’s transformed food waste reduction from a challenge into an opportunity. The restaurant not only minimised its environmental impact but also contributed to the local community and enhanced its financial efficiency.
This case study demonstrates that innovative digital tools can play a crucial role in tackling food waste, and Gaby’s Budapest stands as an inspiring example of how restaurants can integrate sustainability into their daily operations.
Stay tuned as the WASTELESS project continues to showcase the case studies.