figure out what they are buying or making too much of. and that is not always as obvious as you would expect. when i see the picture, it really surprises me. sometimes you see the pasta coming back, so we need to standardise saying that we need to make sure the pasta is a little bit less. making my staff especially to think what food is being wasted there, and this mission helps them to realise to help control the wastage. it is notjust about what is left over on the buffet, but a matter of better managing portion sizes and maybe even improving taste. another good thing about orbisk is that we can actually separate the kitchen waste. there is a button there which we normally press if we are throwing away kitchen wastage, let s say, rather than food coming from the plates. and we can see it in the dashboard as well, what comes back from the actual guest and what comes back from the kitchen or from the buffet as well. at the moment, the device can recognise about 1000 ingredients, but ma
making my staff especially to think what food is being wasted there, and this mission helps them to realise to help control the wastage. it is notjust about what is left over on the buffet, but a matter of better managing portion sizes and maybe even improving taste. another good thing about orbisk is that we can actually separate the kitchen waste. there is a button there which we normally press if we are throwing away kitchen wastage, let s say, rather than food coming from the plates. and we can see it in the dashboard as well, what comes back from the actual guest and what comes back from the kitchen or from the buffet as well. at the moment the device can recognise about 1000 ingredients but machine learning will enable it to identify more as time goes on. it can also identify the proportions of each item within the overall weight, to understand exactly what is going to waste. we know food waste is a big problem but why is it so important to tackle it when it comes to hospitality?
as obvious as you would expect. when i see the picture, it really surprises me. sometimes you see the pasta coming back, so we need to standardise saying that we need to make sure the pasta is a little bit less. making my staff especially to think what food is being wasted there, and this mission helps them to realise to help control the wastage. it is notjust about what is left over on the buffet, but a matter of better managing portion sizes and maybe even improving taste. another good thing about orbisk is that we can actually separate the kitchen waste. there is a button there which we normally press if we are throwing away kitchen wastage, let s say, rather than food coming from the plates. and we can see it in the dashboard as well, what comes back from the actual guest and what comes back from the kitchen or from the buffet as well. at the moment, the device can recognise about 1000 ingredients, but machine learning will enable it to identify more as time goes on. it can also id
over on the buffet, but a matter of better managing portion sizes and maybe even improving taste. another good thing about orbisk is that we can actually separate the kitchen waste. there is a button there which we normally press if we are throwing away kitchen wastage, let s say, rather than food coming from the plates. and we can see it in the dashboard as well, what comes back from the actual guest and what comes back from the kitchen or from the buffet as well. at the moment, the device can recognise about 1000 ingredients, but machine learning will enable it to identify more as time goes on. it can also identify the proportions of each item within the overall weight to understand exactly what s going to waste. we know food waste is a big problem, but why is it so important to tackle it when it comes to hospitality? we throw away one third of all food we produce in the world, which 20% of the food waste comes from hospitality institutions. food prices are going up and up,