Food Save Management

With Food Save Management, we were able to make our food waste visible at Spital Thurgau AG and raise awareness of the issue. It enables us to reduce food waste in specific, critical areas, conserve resources, and lower CO₂ emissions.

Ladina Romanin, Sustainability Manager at thurmed AG & Spital Thurgau AG in Frauenfeld

Thanks to Food Save Management, we were able to systematically track our food waste across the entire group for the first time and develop targeted measures—both at the operational level and for the group as a whole. These findings are now incorporated into our annual assessments. Our collaboration with the UAW team was constructive and reliable throughout.

Dominic Aeschbacher, F&B Director at Senevita AG in Muri near Bern

We decided to partner with Foodways because we were impressed by their enthusiasm and expertise. Food Save should be a regular topic of discussion in restaurants and hotels to help everyone see where we can improve. This makes it possible to plan targeted measures to reduce food waste and optimize costs.

Stephan Roller, Head of Facilities & Projects at Sunstar Hotels Management AG in Liestal

Through the Food Save project, we were able to easily identify—with minimal effort—where most of our food waste occurs. Employees are involved in sorting and collecting food waste, which, following the assessment, motivates them to implement the measures and thereby reduce food waste. The UAW Food Save Management team supported us throughout the entire project and suggested practical and effective measures.

Simona Tarnutzer, Operations Manager at Berghaus Sulzfluh in St. Antönien – behind the moon, on the left.

By tracking and visualizing food waste using Food Save Management, we have learned a great deal about our food waste. The measures developed in collaboration with the relevant employees and UAW/Foodways immediately yielded the desired results. We will continue to use Food Save Management to drive continuous improvement.

Michael Von Passavant, Project Manager at the FELIX PLATTER University Geriatric Medicine Center in Basel

The fact that the project spans an entire year ensures that the business must approach it with the necessary depth and care. This also guarantees the project’s sustainability over the long term, which in turn makes it extremely valuable for the entire team.

Claudia Züllig-Landolt, hostess at the Schweizerhof Lenzerheide

UAW Food Save Management offers useful tools for measuring, visualizing, and quantifying food waste. This clearly highlights where there is room for improvement and what measures need to be taken. As a result, we were able to reduce our food waste per guest by 66% between the initial assessment and the follow-up evaluation.

Max Grossmann, Executive Chef at the Hotel Bellevue Terminus in Engelberg

By reducing food waste, we not only save money but also conserve valuable resources. Every instance of waste we prevent is an active contribution to environmental protection. In this way, we’re working together to make an important contribution to a more sustainable future. We’re staying the course.

Claudia Tomaschett, Director of La Pumera in Ilanz

…our employees also became more aware of the issue, as they were able to see the results with their own eyes. In my opinion, it’s a valuable program for reducing food waste, cutting down on food costs, and minimizing our environmental impact—a program I’m happy to recommend.

René Bolz, Food Service Manager at Restaurant Tigignas in Savognin

The expert advice, on-site support, practical tips, and highly inspiring workshops helped us identify our “problem areas” and define appropriate measures so that we can reduce food waste.

Susanne Strömvall, Quality & Sustainability Manager at The Living Circle in Zurich