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Vienna takes action against food waste - 99 large kitchens in use!
On October 5, 2025, the "United Against Waste" initiative starts in Vienna to reduce food waste in 99 culinary kitchens.
Vienna takes action against food waste - 99 large kitchens in use!
In Vienna, a remarkable step is taken to reduce food waste. The monitoring and management system "Moneytor", launched by the initiative United Against Waste is now used by 99 large kitchens of the city. These are hospital kitchens, company restaurants, nursing homes and schools, all of which strive for more conscious and economical use of their food.
The program has existed since 2018 and precisely records the information on food waste. In the best case, only 1% of the amount of food ends up in the trash, while in less efficient companies this number can increase to up to 55%. This means that the differences are enormous: While the best kitchens have a loss of just 1%, other facilities manage to waste up to 55% of the 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 level from 22% to 16%-a gratifying result of around 25% reduction.
Food waste in schools
A special focus is on schools. On the occasion of the campaign days "Nothing for waste", 30 new school locations were included in the program. These newly examined schools are fighting an average degree of loss of 24%. The best among them records a food waste rate of less than 10%. An interesting aspect: schools that take part in the Moneytor system longer tend to reduce the number of soups and salads ordered. The wishes of the student_Classes play a crucial role in the menu combination.
| Loss of Loss in Schools |
|---|
| Average: 24% |
| Best Schools: Under 10% |
But how does the whole system work? A single filling of the profile information, such as the size of the company and food supply, is necessary. The disposal and trip times are entered anonymously in a central database every month. A monthly performance report provides clear insights and recommendations for action based on a comparison of the waste quantities. Scientists and experts support the kitchens through workshops and coaching to target 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 aim is to significantly reduce food waste by 2030. The EU has also determined ambitious reduction goals that are to be tackled at all levels. The Federal Government has undertaken to fight the waste through various programs and initiatives.
An interesting facet is the recently started project Tafelconnect, which is intended to digitally improve the donation process. It is also important to implement the initiative "Too good for the bin!", Which consumers want to sensitize. This shows that the fight against food waste is a matter of society as a whole.
Vienna and other cities face the challenge and the goal of significantly reducing food waste. It is a topic that affects us all. Against this background, it is encouraging to see how progress is already made with targeted measures from culinary kitchens and schools.