For whom · Premium restaurants
For restaurants that measure taste. And would like to measure the rest.
Brasseries, trattorias, gourmet restaurants of the Principality. Environmental reporting for leadership, ownership, clients.
Today
You know the menu to the gram. The waste, not yet.
Today the only environmental numbers come from estimates and projections — hard to defend when reporting. Dining-room and kitchen staff have no time for extra procedures. Data is needed, but not at the cost of service.
What you get
Data for storytelling.
Weight, CO2 avoided, weekly trends: concrete numbers to tell in the dining room, on the menu, across communication channels.
Reporting for leadership.
Automatic monthly reports for ownership, the holding, institutional communication. Without asking time from staff.
Operations unchanged.
Service doesn’t change. Daily interaction with the system takes under 30 seconds, at each stack change.
Typical scenario
Premium brasserie, 60–100 covers, double service. Smart bins on plastic and/or paper disposal — by the venue’s choice — with QR on the bags. In a month: concrete data on CO2 avoided, volumes, trends. No training course, no extra procedures.
If you’re a restaurant, join the Q2 2026 pilot.
Request the pilot
