Measure. Reveal. Change.
You can't manage what you don't measure. Without measurement, waste remains invisible and without team engagement, change rarely lasts.
The Method is a three-step approach designed to reveal hidden waste, engage teams and turn awareness into action.
It works in any establishment, regardless of size or budget.
Photographed at EHL Hospitality Business School with Dr. Peter Varga, co-author and collaborator on food waste research.
1. Measure. A simple weighing protocol carried out over several weeks, paired with a before-and-after staff questionnaire. National benchmarks help put the results in perspective. No expensive technology. Just data that tells the truth – about portions, about practices, about the gap between perception and reality.
2. Reveal. A collective workshop where management and frontline staff look at the same numbers together, identify root causes, and decide on concrete measures. That shift in ownership is where real change begins. Decisions made collectively are far more likely to be implemented than those handed down from above.
3. Change. A follow-up system that turns one-off awareness into structural change. Quick wins emerge first, followed by deeper shifts in supply chain management, portion design, and daily routines. In one Swiss Riviera restaurant, staff readiness to act moved from 62% to 100% after a single workshop.
The Method is simple to deploy, accessible to any establishment, and rooted in two months of active fieldwork.