EU Mandates 30% Food Waste Reduction by 2030. How AI Can Help Restaurants and Hotels

Restaurants and hotels face significant losses from excess ingredients, unsold dishes, and daily food waste. New European Union targets to cut food waste by 30% by 2030 are pushing businesses to adopt innovative solutions, with artificial intelligence emerging as a key tool.

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AI greatly helps in reducing food waste. It can accurately estimate the daily need for ingredients and helps adjust portions, thus preventing waste from both the kitchen and the plate.

AI systems can precisely estimate daily ingredient needs and adjust portion sizes, thereby reducing waste both in the kitchen and on diners' plates. Luka Zivkovic, co-founder and General Manager of Bonapp, explained that AI can integrate with inventory management platforms using the FIFO (first-in, first-out) principle. This ensures that products nearing their expiration date are used before they become waste.

"AI greatly helps in reducing food waste," Zivkovic told Adevărul. "It can accurately estimate the daily need for ingredients and helps adjust portions, thus preventing waste from both the kitchen and the plate." He added that connected to dynamic inventory management with FIFO alerts, AI ensures no product close to its expiration date ends up in the trash.

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Ultimately, the customer pays for wasted food. When portions are too large, the cost of discarded ingredients is subtly transferred into the menu price.

Zivkovic also noted that the costs associated with food waste are ultimately borne by consumers. "Ultimately, the customer pays for wasted food. When portions are too large, the cost of discarded ingredients is subtly transferred into the menu price," he stated. Beyond the cost of the food itself, businesses also incur losses from wasted kitchen time, staff labor, and waste disposal expenses. Eliminating waste can therefore lead to increased profitability.

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AI ensures that no product close to its expiration date ends up in the trash.