{"id":4400,"date":"2025-10-20T16:35:51","date_gmt":"2025-10-20T14:35:51","guid":{"rendered":"https:\/\/foodways.ch\/food-save-management\/"},"modified":"2026-09-29T14:32:05","modified_gmt":"2026-09-29T12:32:05","slug":"food-save-management","status":"publish","type":"page","link":"https:\/\/foodways.ch\/en\/we-develop-solutions-for-less-food-waste-and-more-sustainability-in-the-food-industry\/food-save-management\/","title":{"rendered":"Food Save Management"},"content":{"rendered":"\n
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What We Offer<\/p>\n\n\n

Food Save Management<\/h1>\n\n\n
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Reduce food waste\u2014in a measurable and sustainable way<\/h2>\n<\/div>\n\n\n\n
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FSM: A guided process lasting about one year, including a workshop, assessment, performance measurement, and a certificate<\/h3>\n\n\n\n

By reducing food waste, restaurant owners not only reap economic benefits but also fulfill their social responsibility by contributing to a more socially and environmentally sustainable food supply.<\/p>\n\n\n\n

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How FSM Works (click)<\/summary>\n

With Food Save Management (FSM), we offer restaurant operators a long-term approach to reducing food waste as easily as possible and keeping it at a low level over the long term. It is a guided process that helps restaurant teams maximize their results. Over the course of the project\u2014which lasts about one year\u2014you\u2019ll assess the current situation at your establishment; your team will participate in a workshop to analyze the results specific to your business; implement targeted measures; and conduct a performance evaluation after about one year. All of this is carried out with the support of our consultants, and upon successful completion, your business will receive certification.<\/p>\n<\/details>\n\n\n\n

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CHF 24That’s how much a kilo of food waste costs you on average<\/p>\n<\/div>\n\n\n\n

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1\/14is the estimated cost-benefit ratio of food waste reduction measures.<\/p>\n<\/div>\n<\/div>\n\n\n\n

>We have supported 300 restaurantsusing the FSM method. The method has been proven in practice.<\/p>\n\n\n\n

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Your Benefits at a Glance<\/h2>\n\n\n\n
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Effectively Reducing Food Waste<\/h3>\n\n\n\n

By up to 35% on average\u2014with minimal effort and maximum impact.<\/p>\n\n\n\n

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Reduce Costs<\/h3>\n\n\n\n

For every kilo of food waste you prevent, you save about CHF 24.<\/p>\n\n\n\n

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Create a Sense of Purpose and Raise Awareness Among Your Team<\/h3>\n\n\n\n

Your team will recognize where food waste occurs. This fosters motivation, pride, and team spirit.<\/p>\n\n\n\n

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Making Sustainability Visible<\/h3>\n\n\n\n

Reducing food waste is measurable, credible, and makes a strong impression in the media\u2014a powerful statement of your commitment.<\/p>\n\n\n\n

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Our Satisfied Food Saver Users<\/h2>\n\n\n\n
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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 CO\u2082 emissions.<\/p>\n\n\n\n

Ladina Romanin, Sustainability Manager at thurmed AG & Spital Thurgau AG in Frauenfeld<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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\u2014both 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.<\/em><\/p>\n\n\n\n

Dominic Aeschbacher, F&B Director at Senevita AG in Muri near Bern<\/strong><\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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.<\/p>\n\n\n\n

Stephan Roller, Head of Facilities & Projects at Sunstar Hotels Management AG in Liestal<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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Through the Food Save project, we were able to easily identify\u2014with minimal effort\u2014where 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.<\/p>\n\n\n\n

Simona Tarnutzer, Operations Manager at Berghaus Sulzfluh in St. Ant\u00f6nien \u2013 behind the moon, on the left.<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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.<\/p>\n\n\n\n

Michael Von Passavant, Project Manager at the FELIX PLATTER University Geriatric Medicine Center in Basel<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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\u2019s sustainability over the long term, which in turn makes it extremely valuable for the entire team.<\/p>\n\n\n\n

Claudia Z\u00fcllig-Landolt, hostess at the Schweizerhof Lenzerheide<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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.<\/p>\n\n\n\n

Max Grossmann, Executive Chef at the Hotel Bellevue Terminus in Engelberg<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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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\u2019re working together to make an important contribution to a more sustainable future. We\u2019re staying the course.<\/p>\n\n\n\n

Claudia Tomaschett, Director of La Pumera in Ilanz<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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…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\u2019s a valuable program for reducing food waste, cutting down on food costs, and minimizing our environmental impact\u2014a program I\u2019m happy to recommend.<\/p>\n\n\n\n

Ren\u00e9 Bolz, Food Service Manager at Restaurant Tigignas in Savognin<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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The expert advice, on-site support, practical tips, and highly inspiring workshops helped us identify our \u201cproblem areas\u201d and define appropriate measures so that we can reduce food waste.<\/p>\n\n\n\n

Susanne Str\u00f6mvall, Quality & Sustainability Manager at The Living Circle in Zurich<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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Experience from the large-scale Food Save Basel-Stadt<\/a>, Food Save Berner Oberland<\/a> and Food Save Luzern<\/a> projects shows that committed businesses are able to reduce their food loss by between 30 and 60 percent over the long term. Read inspiring Erfolgsgeschichten Portal<\/a> on the United Against Waste Success Stories Portal from businesses that have already participated in previous Food Save projects.<\/p>\n\n\n\n

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Food Save Management is an established environmental management system<\/h2>\n\n\n\n
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The path to sustainable and efficient food waste management in your business follows a clear and proven four-phase model: Plan, Do, Check, Act. We guide you step by step\u2014from initial planning through concrete implementation to the final analysis and long-term consolidation of your successes.<\/p>\n\n\n\n

Our approach is based on thorough analysis, practical action, and continuous improvement to ensure that your food waste is minimized while you maximize your resource efficiency.<\/p>\n<\/div>\n<\/div>\n\n\n\n

We support businesses in the independent restaurant sector, healthcare food service, the hotel industry, and institutional food service.<\/strong><\/h3>\n\n\n\n
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For a detailed overview of the process, including specific steps and measures, please download our PDF:<\/p>\n<\/div>\n\n\n\n

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The Process: Plan \u2013 Do \u2013 Check \u2013 Act!<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n
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Take advantage of the United Against Waste network<\/h2>\n\n\n\n
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Food Save Management is implemented in collaboration with United Against Waste (UAW)<\/a><\/strong> \u2014the leading Swiss industry network dedicated to combating food waste.Your participation showcases you as part of a national movement to reduce food waste and promote sustainability in the food industry.<\/p>\n<\/div>\n\n\n\n

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Take advantage of exciting UAW offers:<\/strong><\/strong><\/strong><\/strong><\/h2>\n\n\n\n
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  4. L\u00f6sungen aus dem Netzwerk<\/a><\/li>\n\n\n\n
  5. Modernes Entsorgungsmanagement<\/a><\/li>\n<\/ol>\n<\/div><\/div>\n<\/div>\n\n\n\n
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    Your dedication, combined with our expertise, will help you achieve your goals.<\/strong><\/strong><\/strong><\/h2>\n\n\n\n

    See for yourself the impressive Erfolgsgeschichten<\/a> and the insightful Artikel im Magazin marmite professional<\/a>.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n

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    Food Save Certificate as Proof of Swisstainable Compliance<\/h2>\n\n\n\n
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    Food Save Management consists of two assessment phases:In the first assessment, the current situation is documented over a four-week period\u2014that is, where and how much food waste is generated at the business.About a year later, a second assessment is conducted to evaluate the success of the implemented measures.Upon completion of this assessment, participating businesses receive the Food Save Certificate\u2014as proof of their commitment to reducing food waste and promoting sustainability.<\/p>\n<\/div>\n\n\n\n

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    Food Save Management is a recognized sustainability certification under the Swisstainable<\/a> sustainability program. The certification is at Level II\u2014Engaged\u2014and is recognized as part of a combination of certifications. \u201cIn combination\u201d means that at least two certifications must be held.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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    Food Save Projects and Funding<\/h2>\n\n\n\n
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    Food Save Zurich 2026<\/h3>\n\n\n\n

    With Food Save Zurich, we are launching a program in 2026 that supports food service businesses in the Canton of Zurich in measuring food waste, implementing effective measures\u2014and thereby saving costs.<\/p>\n\n\n\n

    Thanks to the support of the Canton of Zurich and the cities of Zurich and Winterthur, 30 businesses can participate at an attractive cost-plus rate. The program is aimed at restaurants, hotels, institutional food service providers, and other food service establishments in the Canton of Zurich.<\/p>\n\n\n\n

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    Food Save Management for the Bakery and Confectionery Industry<\/h3>\n\n\n\n

    In the event of disputes, Swiss substantive law shall apply exclusively, to the exclusion of conflict-of-laws rules. The United Nations Convention on Contracts for the International Sale of Goods (CISG, Vienna Sales Convention) is expressly excluded.The place of jurisdiction is Basel-Stadt, unless the law provides for mandatory places of jurisdiction.Basel, March 11, 2026<\/p>\n\n\n\n

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    Funding from Reffnet, the cantons, and partners durch Reffnet, Kantone und Partner<\/h3>\n\n\n\n
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    There are financial assistance options available for businesses. <\/p>\n\n\n\n