Munich, Bavaria, Germany – In a pioneering move to combat food waste, the ‘Le Meridien’ hotel in Munich has successfully implemented an artificial intelligence (AI) system in its kitchen operations, leading to substantial reductions in discarded food. Over the past three years, the hotel has saved an impressive 48.97 tons of food, resulting in an estimated financial benefit of approximately 29,000 euros.
AI as a ‘Waste Detective’ in the Kitchen
The hotel’s innovative approach involves a specialized waste bin equipped with an overhead camera. This camera photographs food scraps as they are discarded by kitchen staff and waiters, while simultaneously weighing the waste with an accuracy of 40 grams. This data is then analyzed by an AI system, which evaluates parameters such as product type, purchase price, and reusability.
Rainer Förnzler, the head chef at ‘Le Meridien’, demonstrated the system’s capabilities, explaining how he can query the AI for detailed insights. This includes information on what food was discarded, at what times, and in which areas of the kitchen. The system also calculates food usage per guest and tracks average consumption over months or even years. Förnzler can even input recipes to assess their economic efficiency.
The tracking software is provided by the Swiss company Kitro. Hans-Peter Hermann of ‘munich hotel partners’, the hotel’s operating company, stated that the cost of the software has already been recouped through the savings generated. ‘munich hotel partners’ manages sixteen high-end hotels across German-speaking countries, all of which have adopted this kitchen AI technology.
Significant Savings and Broader Impact
According to statistics from the German Federal Environmental Agency, over 20 percent of food in German gastronomy is wasted. Hermann estimates that this amounts to 200,000 euros per year for one of his hotels. He emphasized the ripple effect of reducing waste: “If we manage to save even a fraction of that twenty percent, it triggers a chain reaction: the food doesn’t have to be produced, it doesn’t have to be transported here, and it doesn’t have to be processed.”
Human Awareness Remains Crucial
Axel Gruner, a professor of tourism at Munich University of Applied Sciences, noted that while AI is a valuable tool, it is not the sole solution to food waste. He believes AI can significantly improve organizational processes, such as predicting future food demand, optimizing purchasing, and efficiently deploying staff. However, he stressed that human awareness within gastronomic establishments remains paramount. “Ultimately, it can also be done without AI. If we have a head chef who is responsible for handling food in terms of sustainability, then it doesn’t matter whether we use AI or not AI,” Gruner stated.
Subtle Tricks for Big Results
Chef Förnzler has already implemented several changes based on the AI’s insights. He reduced the portion sizes of side dishes, offering 40 grams less fries with currywurst and two dumplings instead of three. At the breakfast buffet, only mini-croissants are served, and sausage platters are less extensive. Förnzler also downsized plates and bowls to discourage guests from taking excessive amounts of food. He reports no complaints from guests, stating, “You can manipulate people with small tricks, but with a great result.”
Guests who desire more food at the buffet or with their side dishes can order additional portions free of charge, ensuring they do not feel shortchanged. Any remaining food that has not been consumed is packaged by Förnzler and offered as an affordable ‘surprise bag’ through an app, available for pickup at the ‘Le Meridien’ reception. This demonstrates how AI can inspire staff to adopt more responsible food handling practices.
The EU aims to reduce food waste in gastronomy by almost a third by 2030. The ‘Le Meridien’ hotel’s initiative serves as a compelling example of how this goal can be achieved on a smaller scale, with the aid of modern technology.
