Artificial intelligence is helping catering operators tackle food waste by identifying what diners leave on their plates. A new collaboration in Italy is using AI-powered monitoring to improve meal planning, reduce waste and support more sustainable catering services.
Italy wastes more than 8 million tonnes of food annually, equivalent to over 257 kilograms every second across the food supply chain. Italian catering company Vivenda has partnered with technology start-up Ganiga to introduce AI-based food waste monitoring in canteens.
The partnership centres on Hoooly Food, a patented Italian technology combining high-resolution cameras, sensors and AI algorithms. The system identifies and measures uneaten food within seconds, using specially equipped waste collection containers.
A digital platform processes the information, enabling catering managers to identify unpopular dishes, understand eating habits and adjust menus, portion sizes and food preparation according to actual consumption.
Applications Across Catering Facilities
According to Facility News the technology can be deployed in school, workplace and hospital canteens, as well as hotels and commercial catering operations. In schools, monitoring leftovers can also support food education and raise awareness of waste among younger generations.
Vivenda President Emilio Roussier Fusco emphasises the importance of moving from estimates towards data-driven purchasing and operational decisions.
According to the Waste Watcher International Observatory’s 2026 findings, Italians discarded an average of 493.7 grams of food per person each week during summer 2026, representing an 11.17% reduction compared with the same period in 2025.
European Targets Increase Pressure
The European Union has introduced binding food waste reduction targets for 2030. These include a 10% reduction in food processing and manufacturing and a 30% per capita reduction across retail, restaurants, food services and households, measured against the reference levels established by the legislation.
For catering operators, AI-powered monitoring offers a practical way to support these objectives. Understanding what people actually eat helps organisations improve purchasing decisions, adapt menus, and prevent food from becoming waste.