The story of measuring food waste from ONE kitchen to 350 kitchens

Gothenburg, Sweden - Generation Waste was started in 2018 by a passionate chef Daniel Oddhammar with co-founder Andreas Pringle with a mission of Zero Waste in restaurant kitchens. The reason behind the idea of starting Generation Waste is that Daniel saw a huge amount of food that was wasted unnecessarily. At the same time, there was a lack of a simple measurement tool for chefs to measure their food waste which provided quick feedback.

After some evening courses in sustainable business models at Yes Box in Gothenburg, Daniel and Andreas got the chance to pitch their ideas to some companies and investors. GU Ventures saw a future in Generation Waste and agreed to be the first investor.

They did a test run of the system with Comfort Hotell and Gothenburg City Theater and the system proved to contribute to a significant reduction in food waste. With this success, Andreas began to develop the system to be able to scale up our business and help more customers.

At the same time, Generation Waste was also admitted to the incubator, Founders Loft, where together with several different start-up companies Daniel and Andreas received help with business development, advice, and inspiration to build the company further.

Today Generation Waste works with 350 kitchens and has clients from Kiruna to Malmö. We help companies in the hospitality industry and municipalities to reduce their costs and implement their environmental goals. With our measurement tool, our customers record the food they waste. Registration takes place smoothly via an iPad or a smartphone. Via our web portal, both administrators and chefs get access to daily statistics.