Studierendenwerk Darmstadt sets new standards in reducing food overproduction
Less food waste
Meals saved
Output shrinkage reached
"Thanks to Delicious Data's AI-based demand forecasts, we can precisely plan the use of goods and optimize our cost structure. This enables us to make prices, quality and offer attractive for the students."
"With food waste monitoring, we have a permanent overview of the development of wet waste. This is the basis for making our processes even more sustainable.
"Delicious Data's system was easy and fun to integrate and the team enjoys planning with the "machine"."
"With food waste monitoring, we have a permanent overview of the development of wet waste. This is an important basis for making our processes even more sustainable.
Since the introduction of the demand forecasts (Oct 2020), the forecast, planning and actual sales figures have settled at an optimally coordinated level. This effect can be clearly seen in the dashboard of Studierendenwerk Darmstadt. After the planning had initially been far above the forecast and the sales, these values have developed harmoniously and in parallel after the corona-related closures.
The optimised use of goods contributes analogously to reducing output waste/wet waste. The reduction was achieved through various measures and is very visible at around 82%. The presentation and documentation of the output shrinkage in the food waste monitoring is also particularly valuable.
Through data transparency, potentials become visible which, through joint and continuous analysis, serve as a basis for further measures to reduce food waste.
In combination with complementary canteen actions, food waste at the serving counter has been minimised from 71 g in the beginning to 13 g per plate today. This corresponds to 1,565 saved meals. The saved meals have a positive impact on the sustainability goals as well as on quality and prices.
With the AI of Delicious Data, the data analyses and the derived measures, Studierendenwerk Darmstadt is well equipped to act sustainably and to reach even more students in the future with high quality and an attractive offer.
Learn from best practice examples how AI and digitalisation contribute to process optimisation, sustainability, food waste reduction and returns optimisation in the food sector.
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The Studierendenwerk Darmstadt currently employs around 285 people who are responsible for more than 42,500 students. Four refectories, several bistros and coffee bars as well as an in-house bakery are operated. Since 2015, the company's management has increasingly pursued sustainable goals. For this purpose, the Sustainability Balanced Scorecard (SBSC) was introduced, which serves to control and review the set corporate goals. The university catering, which is oriented towards healthy nutrition, is setting standards here through digital processes and significant food waste savings in order to achieve these sustainable goals.
