Gain control over your food waste with Smart Scale System
and stop wasting your money

Within the scope of our sustainability works; we aimed to reduce the food waste generated in our cafeteria at our headquarters in Maslak, Abdi Ibrahim Tower. On this occasion, we met with Fazla's Smart Scale System and started measuring our waste. Thanks to the reports we received at the end of our daily measurements, today, we can evaluate waste generation on the basis of category and product and we can conduct changes in our menus to tackle waste generation. With the help of these reports, we organized informative studies within the company and now we can clearly see that we have raised awareness on food waste among our employees. In addition, we increase the satisfaction of our employees by replacing the dishes with a high rate of turning into waste with dishes that are consumed more.

As Akkomarka, we place great emphasis on sustainability along with the experience we offer in all the our brands. In this context, we came together with Fazla and started measuring our waste at the Kosebasi Restaurant with Smart Scale System in order to analyze the food waste generated in our restaurants in more detail. We were shocked with the results of the Ramadan period. Seeing the amount of waste returned from the plate in a detailed way during the Ramadan period, which we thought we had a more standard menu layout and more controlled waste management compared to our normal service period, increased our awareness. Thanks to the reports provided by the Smart Scale System, we have already started working on a menu that will create less waste for the next Ramadan.

As a chain brand serving in many channels with its hotel, restaurant, patisserie, cafeteria and new coffee chain brands, aiming to write the recipe for sustainability; it is very critical for us that we can easily measure the food waste generated in our business during our fast kitchen operation. With the inspiration of the quote “The back of a desk is the most dangerous place to look at the Earth.”, we started measuring with Fazla's Smart Scale System. In this cooperation, one of the most important points for us was to be able to track the wastes coming from the service and to understand the consumption habits of our customers. With the data based measurements, we aim to make optimizations on our menu and to include all our guests in this movement by raising awareness about waste.

We knew that the highest rate of waste generation in the hotel industry was in open buffets, and we wanted to base this knowledge on data for our hotel. In the measurements we make with Fazla's Smart Scale System, we can now track the wastes in our open buffet based on numerical data and determine the actions we need to take and understand our priorities. In this way, we can reduce both our waste and costs based on waste generation. We aim to reduce waste at its source while obtaining environmental and financial benefits with our cooperation with Fazla.

As a restaurant that puts sustainability and zero waste concepts at the heart of its business, we know very well the importance of waste tracking. We were very excited when we heard about Fazla's Smart Scale System and wanted to see how we can track food waste with a technology based infrastructure. Although we are currently able to track our loss during production, we were quite surprised when we saw the waste that returns from the plate in a detailed way with the reports presented by Smart Scale System. Thanks to these reports of Fazla, we have taken waste tracking one step further and developed control mechanisms to reduce waste in our restaurant since the first day we started measuring.

We continue to use the Smart Scale System application in our kitchen, which we refer to as the "Family Kitchen," and it is used by our Professional Cooking and Pastry interns. We track and measure the amount of food waste generated at each stage. Our goal is to reduce food waste on our own scale, or even eliminate it completely. As a vocational training institution, it is our important responsibility to inform our students and graduates about food waste, incorporate it into their daily lives, bring them together with the most effective technologies, and leverage their awareness of the social and economic impact of ingredients on both the world and their careers when they start working. We will expand the collaborations between Fazla and MSA both within and outside the school by setting goals.