Artificial intelligence turns planning into your strength.
Automated task control for optimum production processes
Only visible losses of goods allow effective measures to be taken
Interactive reports turn your data into a conversation
How can sustainable action succeed in out-of-home catering? We inform you about trends, legal requirements and technical possibilities to reduce food waste and increase the efficiency of your processes.
Find out how bakeries can strengthen their presence in food retail and optimally serve the needs of their customers.
Increasing sustainability also succeeds in 2022. Find out how much CO₂ and water was reduced through our food waste savings here.
The shortage of skilled workers in out-of-home catering continues to worsen. We show what measures companies can take to recruit employees and relieve the pressure on them.
How can returns and waste be reduced in bakeries? We take a look at options for action.
Why is it important to talk about food waste? As part of the action week, we are clarifying how AI and saving food waste contributes to active climate protection.
We outline the current challenges facing food retailers and highlight how your stores can counteract them with the help of artificial intelligence.
What are the Sustainable Development Goals and with which of them does Delicious Data contribute to a more sustainable future?
Our fact check: We show what impact we have already achieved in the first half of 2022!
Recent regulations from Spain on the prevention of food waste: How does this affect German policy?
That was our year 2021 in figures. Together with our customers, we were able to make a successful contribution to more sustainability.
What is behind the trend? And how can challenges in the bakery industry and in snacking be mastered thanks to digitalisation?
The traditional Munich bakery is breaking new ground with us and taking the Intelligent Day Planner live to avoid unnecessary food waste in its branches.
At the start of the new semester, everyday life is now under "New Normal" conditions. But how can one optimally plan the food requirements for meals in the refectories?
What are the current food trends? How sustainable are our meals? How big is our CO2 footprint? How much water does our lunch consume?
We will show you what measures you can take in the canteen, cafeteria, bakery or gastronomy to combat the shortage of skilled workers.
Climate neutrality by 2045 and halving food waste per capita by 2030. Read how Food Waste Tracking supports these goals here.
On 03.07.21 the ban on single-use plastic comes into force. We show restaurateurs what this means and which reusable systems are available on the market.
The amendment of the Packaging Act means an important step towards less plastic waste and more sustainability. We shed light on the opportunities and backgrounds.
Overview of various measures to optimise the contribution margin with bakery products. The focus is on rework, resale and review!
Digitalisation and sustainability - the buzzwords of our time! A look at the possibilities of implementing digitisation cost-effectively through funding.
