Solent University


Cooked fresh

We needed to find work for our staff over the pandemic, so we started to operate a “ghost kitchen” using the UBER, Deliveroo and Just Eat platforms. We found the way of working was very low waste compared to our traditional counter services. So, we decided to change the way we cook and serve food.

We introduced “Twelve” by Dynamify/Sodexo, an online food ordering app and haven’t looked back. Our customers are getting freshly prepared food, they can order online, through an app or at one of our kiosks. Customer satisfaction is notably increased, and our food waste reduced.

We measure our food waste using the “Leanpath” system, achieving a 33% reduction in food waste since the project started, the equivalent of 450 meals, avoiding an additional 2 metric tons of CO2. Investment has been made into reusables for the site, reducing disposables to a minimum. Food waste collection is a third of FY19, saving £7000 per annum and further increasing carbon savings.

Annual carbon savings achieved with the initiative:
CO2t savings 2021/2022:2 tons (Estimated).
CO2t savings 2022/2023: 3 tons (Estimated).
CO2t savings over the life cycle of the project: 14 tons (Estimated, over next 4 years).
Does not currently include CO2 savings from reduced disposables or increased recycling.

Top 3 Learnings

  1. We can operate an order on demand catering system successfully, whilst increasing customer satisfaction and reducing waste.
  2. We have reduced waste by targeting the top of the waste hierarchy. We’ve reduced disposable use and increased recycling effectiveness.
  3. With our system we can accommodate for increased vegan and vegetarian options with no extra waste, further reducing our carbon footprint.
12 - Responsible Consumption and Production 13 - Climate Action
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