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Restaurant Sector

We work with bars, restaurants, fast food chains, canteens, markets and collective catering operators. 


Our focus is the management of food waste and packaging to build a more sustainable and competitive supply chain.

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We add value to restaurant waste

Food waste figures in the restaurant industry
1/3
Of food produced
Of food produced globally is never consumed
185k tons
Wasted in restaurants
Of food wasted every year in Italian restaurants alone
20-50%
In Italian canteens
Of food cooked in Italian canteens ends up in the trash
European regulatory constraints
-30% / -50%
Food waste
Mandatory reduction of food waste by 30% by 2025 and 50% by 2030
2026
End of single use
Elimination of single-use containers (SUP Directive 2019/904)
Permanent ban
On plastic and polystyrene
Tableware, cutlery, straws and expanded polystyrene containers permanently banned

We cook up circular solutions for the restaurant industry

We turn kitchen waste from a management problem into a business opportunity.

 

Redesigning the flow of materials in the restaurant industry means cutting costs, staying ahead of regulations and building a solid reputation.

1

Analytical monitoring of flows during preparation, storage and service phases to identify food waste and hidden economic losses

2

Assessment of organic residues to enable their recovery outside the waste regime, turning disposal costs into opportunities for economic value creation

3

Strategic connection with local partners to transform waste into resources for industrial composting, biogas production or certified animal feed

4

Transition from single-use packaging to certified reusable or compostable solutions, in full compliance with the SUP Directive and recyclability requirements

5

Quantification of environmental and economic benefits through Life Cycle Assessment, with real-time monitoring of avoided CO₂ and volumes of recovered materials

6

Implementation of a dedicated platform to coordinate kitchens and recovery operators, ensuring full traceability and regulatory compliance in real time

We design circular economy recipes
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From coffee grounds to new products

Organic waste collected at points of sale is transformed into biomaterials and reintroduced as a secondary product into the same supply chain.

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From grains to packaging

By-products of milling converted into cellulose for sustainable packaging, eliminating plastic from the cycle.

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From kitchen to closed loop

Digital traceability tools that help operators measure and halve food waste, with direct cost savings.

Case studies

Discover how we transformed the supply chains of restaurant brands into zero-waste ecosystems.

Explore the projects

We cook up circular solutions for the restaurant industry

At Circularity, we believe food waste doesn't start at the end, but along the entire process:

We qualify organic waste as by-products (art. 184-bis TUA)

We activate reuse supply chains for food, feed, energy and biomaterials

We redesign packaging for recyclability and compatibility with collection chains

We measure environmental and economic impacts with verifiable metrics

We train the operational team in circular management in the kitchen and dining room

Turn restaurant waste into new resources

Let's start together

Let's start