Waste is Reduced at the Source with the Smart Weighing System

Fazla , a company developing technology-based holistic waste management solutions to combat waste and waste-related carbon emissions, and CVK Park Bosphorus Hotel Istanbul, a global brand embracing a sustainable living-focused, innovative, and luxurious service approach, have collaborated to create a project that will set an example for sustainability in the city hotel sector. The project, launched at the Izaka Terrace restaurant of CVK Park Bosphorus Hotel, utilizes a Smart Weighing System to measure food waste from production and guests. The aim of regularly monitoring these measurements is to both reduce waste at the source and increase guest satisfaction.

“We See Sustainability as a Corporate Obligation Rather than Social Responsibility.”

Providing information about the collaboration, CVK Park Bosphorus Hotel General Manager Murat Arslan said ; “As CVK Park Bosphorus Hotel, within the scope of our sustainability program called “RESPECT”, we operate with the motto 'Future Starts Today' and see sustainability as a corporate obligation rather than just a social responsibility. In line with our sustainability goals, we have focused on the measurement and tracking of food waste. Through our collaboration with Fazla, thanks to the digital infrastructure provided by the Smart Weighing System, we can easily measure food waste in our Izaka Terrace restaurant and list our waste reduction actions based on the measurement reports. We believe that with these actions, we can achieve both environmental impact and financial benefits, and we can observe our guests' consumption habits based on numerical data.”

“The measurement studies we have initiated are an example for both the city hotel management and the restaurant industry.”

Koray Koçer, Marketing and Business Development Leader at Fazla, stated that businesses can reduce their purchasing costs by up to 8% with the reports provided by the Smart Weighing System, adding: “City hotels have many areas where food is served at different stages, such as breakfast buffets, à la carte, and banquets, and therefore waste can be generated. At this point, I can say that the measurement studies we started at the Izaka Terrace restaurant of CVK Park Bosphorus Hotel are exemplary for both the city hotel and restaurant sectors. The Smart Weighing System is our technological product that provides data-driven information on when and in what quantity food waste is generated in professional kitchens, ensuring the traceability of waste. We know how important the kitchen team's commitment to the project is for the effective use of the Smart Weighing System, and we are organizing initial training sessions within the scope of the project. The high participation and interest in the training we conducted at CVK Park Bosphorus shows how promising the benefits we can create in this location are. In this period when purchasing costs in hotels are increasing day by day, using the Smart Weighing System with a highly aware kitchen team is crucial.” "We believe that through the work we have initiated, we will prevent food waste, which creates hidden costs," he said.

Source: HORECA Trend and CVK Park Bosphorus Hotel