The Problem

Food waste in professional kitchens isn’t just an operational issue. It’s a financial drain, a compliance risk, and an increasingly public liability.

The numbers are hard to ignore: hotel resorts in Spain waste over €100,000 in food annually on average. Staff turnover in HORECA reaches up to 63.7%. Less than 16% of professional kitchens are digitalized. And Spain’s new food waste prevention law — Ley 1/2025 — now requires every operator in the chain to quantify and report their reduction plan.

The sector needed more than awareness. It needed data it could act on.

The results

Effiwaste’s platform, built on GRAM F precision, delivers outcomes their clients can verify — and report.

What this means for the industry

Food waste reduction at scale requires more than commitment. It requires infrastructure — a measurement system precise enough to be trusted, connected enough to feed a decision layer, and robust enough to operate daily in a professional kitchen environment.

GRAM with Xtrem technology delivers that infrastructure. Effiwaste builds the intelligence on top of it.

Together, they’ve created a model that turns one of HORECA’s most persistent cost centres into a measurable, manageable, and reportable process.

“You can’t reduce what you can’t measure. And you can’t trust the data if the measurement isn’t right.”

The core principle behind the Effiwaste × GRAM partnership.