Orbisk | Zero Food Waste

🇺🇸We’re here to help American kitchens run smarter. Orbisk | Zero Food Waste is crossing the Atlantic! 🗞️ Every day, hospitality teams around the globe use Orbisk | Zero Food Waste to reduce food waste by up to 70%, save on average $55 K+ per year, and serve guests more efficiently. With our AI-powered food waste monitoring and actionable insights, chefs and managers gain the tools they need to streamline operations, cut costs, and deliver a standout guest experience. All without disrupting their workflow. Now, operating directly from the United States, We’re bringing that same simplicity and impact. Whether you’re running a boutique hotel or managing a multi-site F&B group, Orbisk makes scalable efficiency a reality. No spreadsheets. No guessing. Just smarter kitchens, seamless savings. #USmarket #HospitalityInnovation

Earth day 🌍 A l'occasion de la Journée Mondiale de la Terre, nous sommes fiers de célébrer nos efforts & notre engagement pour limiter le gaspillage alimentaire. Au restaurant La Presqu'île, nous analysons nos déchets avec la balance Orbisk | Zero Food Waste pour mieux connaitre leur origine et leur catégorie : les assiettes non terminées, les restes des buffets, les déchets en cuisine... Grâce à ces analyses & données précieuses, nous réajustons nos actions et process, nous échangeons avec nos fournisseurs, nous sensibilisons nos clients & nos heartists : pour réduire le gaspillage alimentaire. Après un an et demi d’utilisation, l’heure est au bilan : 30% de réduction des bio-déchets 1 225 KG de déchets alimentaires sauvés 13 418 € d'économie 8 018 KG de CO2 sauvés C’est grâce à un véritable travail collectif que nous avons réussi à avoir un impact significatif sur le gaspillage, la preuve que chaque geste compte pour protéger notre planète. Sofitel Sophie Galharret Aurelie Sage Pauline THOUVENEL Anne-Sophie GALI Romain DEMELLAYER Patrick Barbin Clément Brun Anaïs Khobzi Kevin GOFF Marie Françoise BEAULIEU JOHANN GUY Pascale SALINAS Vincent Louis

At Raffles Dubai, we believe that sustainability starts in the kitchen. That's why we're proud to be tackling food waste head-on combining the creativity of our smart chefs with the precision of smart technology. This wouldn’t be possible without our Executive Chef Hassan Abdallah, whose leadership, and commitment to sustainability have brought this initiative to life. 💚

🌐 Working in one country while your teammates are in another? You’re not alone! At Orbisk, we believe distance doesn’t divide, but it unites us in our shared mission. 💚 Did you know that part of our Orbisk team is making an impact across borders? Meet Nikolay Nikolov, Jocelyn Auguste and Alvin James Batacan Is remote working the future? Drop your thoughts in the comments, we’d love to hear from you! 💬👇 💼 P.S. We’re hiring! Want to join our mission? Tap the link in the comments and become part of the Food waste reduction movement. #SustainableJobs #Hiring #BCorp

🌎 #EarthDay2025 is a powerful reminder of the impact our daily choices have on the planet. At Orbisk, we work every day to create a more sustainable future by tackling food waste at its source. 👇The good news? Making a difference is more accessible than you might think. #Earthday2025 #GoGreen #ClimateAction #FoodWaste

This year, we gathered with 57 teammates under the iconic roofs of Stayokay in the Cubic Houses in Rotterdam. It’s wild to see how far we’ve come, and even wilder to imagine where we’re headed. We dove into interactive workshops, enjoyed lunch at Food Union, explored the Museum Boijmans Van Beuningen Depot, and shared big ideas (and even bigger laughs). A reminder of how powerful it is to grow together.💪 #Orbisk #TeamWeekend #SustainableJobs #B2BTech #StartUpLife

At the World of Hospitality Fair at Hotelschool The Hague, students dove into a full day of inspiration, workshops, and future-focused thinking. One of those workshops? Ours. 🙌 Lisan ten Arve and Amelie Walter, hosted four interactive sessions on food waste, giving around 100 students a crash course in the scale, impact, and day-to-day reality of food waste in hospitality. We explored practical strategies to reduce waste and, of course, introduced them to our Orbi. Some students already knew it, since Hotelschool DH proudly runs an Orbi in their kitchen year-round. And the cherry on top? Orbisk muffins! 🍋🧁 Baked by the students themselves, using leftover lemon peel. Huge thanks to Joost de Vos and the Hotelschool team for creating a space where tomorrow’s hospitality leaders are already making today’s impact. #foodwaste #hospitality #circulair #Orbisk #futurehospitality #wastefreefuture

An instructive case study from Orbisk | Zero Food Waste & Mövenpick Hotel & Apartments Bur Dubai on how food service can dramatically cut waste and improve the bottom line. Since implementing Orbisk’s AI-powered tracking they’ve already saved a whopping 16,400 kg of food waste. 💥 That also means: ✔ Smarter purchasing ✔ Higher operational efficiency ✔ Lower waste disposal costs ✔ Fewer wasted working hours ✔ Lower energy costs 14% of global food waste comes from the food service market. It’s a no-brainer; this is how modern food service should operate. Link below 👇 Olaf van der Veen Damir Kartal Karim Shokry Martina Pace (Eggert)

Passionate about sustainability and tech innovation? At Orbisk | Zero Food Waste, they go hand in hand by saving food waste! If your heart is in the same place as ours, join our team as a: 📦 Logistics Coordinator 🇺🇸 Sales Lead US 🖥️ Backend Developer 🇫🇷 Sales Development Representative FR 🇩🇪 Sales Manager DE Or explore more openings on our website! Link in the comments ⬇️ #sustainablejobs #Bcorp #TechVacancies

Orbisk c’est quoi? Venez nous découvrir sur le salon Food Hotel Tech au pôle RSE. À très vite !