DescriptionOverview of the initiative and its approach.
Orbisk is a fully automated food waste monitor for professional kitchens that uses a camera and an artificial intelligence (AI)-based image recognition model to recognize and measure what kind of food is thrown away, in what quantities and at what time of the day. The collected data can be accessed from a personalized dashboard, allowing the user to optimize their operations, sourcing and purchasing.
TechnologyTechnology used by the initiative.
Orbisk devices are installed above kitchen bins and use computer imaging technologies to help restaurants capture data about their food waste. The device is simple to use: before food is disposed of, it is held in front of a light-emitting diode (LED) light and Orbisk takes a picture using its installed camera. Orbisk’s image recognition algorithm then processes and categorizes the food on the plate, aggregates the data and presents it on a personalized dashboard. The dashboard can be accessed via a computer browser or mobile phone, where the acquired data is compiled into actionable insights for the user, allowing them to identify exactly what is being wasted and what changes can be implemented in terms of portion sizes, stocking and planning.
TargetUsers, groups, or communities targeted by the initiative.
The main users of the system are restaurants, hospitals, hotels and cafes.
Business modelHow the initiative delivers and sustains its value.
The price of Orbisk varies based on the customer’s specific requirements and the size of the professional kitchen. On average, Orbisk costs EUR 7000 per year, including all software and support.
ImpactThe observed or intended effects of the initiative.
Orbisk can help address inefficiencies in catering operations by balancing portions, optimizing stocks and increasing planning efficiency. According to the Orbisk website, food waste is reduced by up to 70 percent, resulting in significant savings in material purchases, labour costs and waste that can amount to EUR 20 000–60 000 per annum for an average restaurant, a net margin improvement of up to 4 percent and annual savings of over 4000 kg in food waste, while also preventing the emission of 15 t of CO2 and 14 million l of water use.
PartnersOrganizations and stakeholders involved in the initiative.
European Union; Start Life; EIT Food; Friends of Champions 12.3; International Food Waste Coalition; Green Dish; Soleti; Zero Waste Technologies; Horeca Groep; Food Inspiration
Four BettersThe FAO Four Betters supported by the initiative.
Better environment
