Customer story
Cheval Blanc: turning food waste data into sustainable action
By automating reporting and implementing a clear group-wide food waste strategy, Cheval Blanc has reduced food waste by 13%. This shift frees up time and resources to focus on what matters most: serving delicious meals to guests while driving measurable sustainability impact.
Cheval Blanc Kantiner is a Danish contract caterer, serving more than 100 sites for some of the country’s most iconic companies. As part of the Italian cooperative, Camst Group, Cheval Blanc is renowned for its high culinary standards and strong sustainability commitments.
At the heart of this transformation is Sanne Drescher, CEO of Cheval Blanc Kantiner. With extensive leadership experience from global players within the foodservice industry, and multiple board positions, Sanne has made food waste reduction a cornerstone of the company’s sustainability and operational strategy.
The challenge
With more than 100 kitchens operating daily, consistency is critical. But before FoodOp, Cheval Blanc faced several barriers:
Extra admin for chefs carrying bins and manually registering waste
Extra admin for sustainability teams consolidating and reporting data
No clear group-wide food waste strategy: each site worked differently
Inconsistent data due to reliance on manual recordings
“The industry has long focused on reducing food waste, but it can be difficult to get accurate measurements across so many sites. Moreover, the biggest challenge has been for the chefs to make measurements a daily habit. Finding a solution that is easy to use and accurate, without taking extra time, has been a game changer for us”
Sanne Drescher
CEO, Cheval Blanc Kantiner
The solution
Cheval Blanc partnered with FoodOp to bring structure, automation, and clarity across all sites:
Clear strategy: defined in collaboration with FoodOp’s Customer Success team, and informed by industry benchmarks
Automated reporting: FoodOp’s scales sit under existing bins and record waste data automatically
Seamless integration: data flows directly into Power BI dashboards for instant insights
Reliable data: consistent, comparable, and actionable across all sites
The journey and results
Cheval Blanc’s FoodOp journey began with a pilot across just five sites. Within weeks, chefs and sustainability teams were already seeing the benefits of automated reporting and consistent data. The results spoke for themselves, and in only three months, FoodOp was rolled out to more than 100 sites across Denmark.
Today, food waste is measured consistently across the group, using the categories of WRAP, the UK’s Waste and Resources Action Programme:
Production waste: food lost during preparation and cooking
Surplus waste: food prepared but not eaten and discarded
Plate waste: food taken by guests but left uneaten
This approach created immediate clarity to reduce waste, and with it CO₂e. By working closely with sites that had the most waste, Cheval Blanc has already achieved a measurable impact: 13% reduction in food waste, and measurable CO₂e savings across the group.
“FoodOp was up and running across 80 sites in just three months. Their Customer Success Team structured the rollout and helped guide our food waste strategy. The platform delivers clear insights into key trends, so we can take targeted action. We have already reduced food waste per guest by 12.9%, and our chef teams find it easy working with FoodOp.”
Sanne Drescher
CEO
