From hospitals to gourmet cuisine: waste management optimisation for food catering facilities

Interseroh and “United Against Waste” start collaboration

Picture: United Against Waste e.V.

Cologne. INTERSEROH Dienstleistungs GmbH and the association United Against Waste e.V. have started a collaboration in the area of waste prevention and the conservation of resources. The provider of environmental services and the non-profit association want to apply their specialist knowledge together to achieve an even more varied optimisation of waste management in food catering facilities. For this reason, Interseroh has now become a member of the association.

In the scope of the shared project, the United Against Waste association is responsible for the analysis of processes within the preparation of food – including the development of practical steps for the reduction and prevention of food waste. For its own part, for unavoidable waste, Interseroh, subsidiary of the recycling and environmental services provider ALBA Group, is responsible for organising the waste management – starting with the development of an efficient waste management concept, to the logistics and sorting, to the recycling.

“With its long standing expertise in the development of sector-specific waste management solutions, Interseroh can support the optimum expansion of our offer,” explains Torsten von Borstel, Director of United Against Waste e.V.. “This enables us to get even closer to achieving our goal of a closed loop.”

“We advise customers in every sector on how they can achieve a sustainable, cost-efficient optimisation of their supplier chain management,” adds Ralf Tölle, Leader of the Sector Management for Gastronomy Recycling Solutions Interseroh. “We are therefore very pleased that with United Against Waste, we have found a partner who supplements our expertise excellently and is also convinced that a world without waste is possible.”

About United Against Waste e.V.:

United Against Waste e.V. is an initiative for the food industry. Together with its members, the association develops practical solutions which highlight how the reduction of food waste is possible – and also saves money. The steps developed by United Against Waste also support operators in the restaurant and catering sector (AHV) in making the topic of food waste in everyday kitchens more accessible. At the same time, the active public relations work ensures that awareness is raised for the respectful management of the resource of “food” in the public sphere.  

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