Data transparency and AI create successful savings

Studierendenwerk Darmstadt sets new standards in reducing food overproduction

Case Study for download

82 % 

Less food waste


Meals saved

13 g/ plate

Output shrinkage reached

Volker Rettig
Head of Gastronomy Department
"Thanks to the AI-based sales forecasts from Delicious Data, we can precisely plan the use of goods and optimise our cost structure. This enables us to make prices, quality and offers attractive for students.

Volker Rettig
Head of Gastronomy Department
"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.

Volker Rettig
Head of Gastronomy Department
"Delicious Data's system was easy and fun to integrate and the team enjoys planning with the "machine"."

Volker Rettig
Head of Gastronomy Department
"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.

Reliable forecasts, transparent data, efficient measures

Since the introduction of the sales 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 the Studierendenwerk Darmstadt. After the planning had initially been far above the forecast and sales, these values have developed harmoniously and in parallel after the corona-related closures.

Increasingly harmonious course of forecast, planning and sales figures

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.

Development of output shrinkage in grams per plate

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. 

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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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  • Food losses due to planning uncertainty
  • Planning of up to 10,000 meals per day
  • Coordination of the menu lines
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  • Sales forecasts enable reliable menu planning
  • Sustainable use of goods  
  • Efficient processes from purchasing planning to production
  • Easy linking with the TL1 merchandise management system
  • Intuitive handling
  • Optimally coordinated menu lines
  • Food waste monitoring provides insights for action

Student Union Darmstadt

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.

Gudrun Hartmann
Student Union Frankfurt am Main
Catering management
"Through demand-oriented production, we not only optimise food consumption, but also reduce energy costs in the long term.
Heiko Leonards
Bayer Gastronomy
Project and Site Manager Berlin
"Delicious Data's AI allows us to plan faster, better and more sustainably."
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More profit.

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Less Food Waste.

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More time for customers.