Closed-Loop Food System

Rogner Bad Blumau has developed a closed-loop food system to make use of almost 100% of the food it handles. All buffet dishes are prepared according to standardised recipes, and a live cooking station ensures that only small quantities are prepared in advance. Every guest is counted on arrival, allowing the kitchen team to continuously calculate how much additional food is needed based on guest numbers.

The focus is less on the quantity and abundance of dishes and more on high quality, the fresh presentation of raw ingredients and preparing smaller quantities. Clever presentation methods and information at the buffet help guests appreciate the added value of this approach.

Impact:
Daily kitchen waste was reduced by 25–35%.

Links

Find out more about this best-practice business: United Against Waste – Sustainable Food Management Concept

Photo credits: Rogner Bad Blumau