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Vienna is taking action against food waste – 99 commercial kitchens in action!
The “United Against Waste” initiative will start in Vienna on October 5th, 2025 to reduce food waste in 99 commercial kitchens.
Vienna is taking action against food waste – 99 commercial kitchens in action!
A remarkable step towards reducing food waste is being taken in Vienna. The monitoring and management system “Moneytor”, launched by the initiative United Against Waste, is now used by 99 commercial kitchens in the city. These include hospital kitchens, company restaurants, nursing homes and schools, all of which strive to use their food more consciously and economically.
The program has existed since 2018 and accurately records food waste information. In the best case, only 1% of the food ends up in the trash, while in less efficient operations this number can rise to up to 55%. As a result, the differences are enormous: While the best kitchens have a loss rate of just 1%, other facilities manage to waste up to 55% of their food. In addition, an evaluation shows that 38 kitchens that have been participating in the Moneytor system for five years have been able to reduce their loss rate from 22% to 16% - a pleasing result of around 25% reduction.
Food waste in schools
A particular focus is on schools. On the occasion of the “Nothing Left for Waste” campaign days, 30 new school locations were included in the program. These newly examined schools are battling an average loss rate of 24%. The best of them have a food waste rate of less than 10%. An interesting aspect: Schools that participate in the Moneytor system for longer tend to reduce the number of soups and salads ordered. The wishes of the student classes play a decisive role in the menu composition.
| Level of loss in schools |
|---|
| Average: 24% |
| Best schools: under 10% |
But how does the whole system work? A one-time filling of profile information, such as company size and menu offerings, is necessary. The disposal and exit times are anonymously entered into a central database every month. A monthly performance report provides clear insights and recommendations for action based on a comparison of waste volumes. Scientists and experts support the kitchens through workshops and coaching to specifically address the causes of waste.
Prospects and strategies for waste reduction
The challenge of food waste requires a comprehensive strategy. Germany also has as part of the National strategy to reduce food waste a clear plan. The goal is to significantly reduce food waste by 2030. The EU has also set ambitious reduction targets that should be addressed at all levels. The federal government is committed to combating waste through various programs and initiatives.
An interesting facet is the recently launched TafelConnect project, which is intended to digitally improve the donation process. Also important is the implementation of the “Too good for the bin!” initiative, which aims to raise awareness among consumers. This shows that the fight against food waste is a concern for society as a whole.
Vienna and other cities face the challenge and goal of significantly reducing food waste. It is an issue that affects us all. Against this background, it is encouraging to see how progress is already being made with targeted measures from commercial kitchens and schools.