Circular solutions help restaurants reduce waste and costs

The event introduced practical ways for restaurants to apply circular economy principles and shared results from the Ce4Re project. It was organized by the Vidzeme Planning Region in cooperation with the Estonian Hotel and Restaurant Association and moderated by Külli Kraner, who stressed the need for simple, practical solutions.

From Policy to Practice

Kristel Kibin from the Estonian Ministry of Climate highlighted that reducing food waste is becoming an increasingly important priority at the national level.

– We are currently shifting from waste management to waste prevention, said Kibin.

By 2030, EU countries must reduce food waste byby 10% in the manufacturing and processing sectors, and by 30% per capita in retail, restaurants, the food service sector, and households. This means restaurants will need to adopt more sustainable practices.

Data Helps Reduce Waste

A key focus of the seminar was measurement. Liene Klišāne, an expert from the Vidzeme Planning Region, presented a digital tool developed within the project that helps restaurants track food waste at every stage.

Results show that restaurants can reduce waste by up to 28% within the first months. Tracking waste also changes how staff think—food is seen as both a resource and a cost. This helps businesses identify problem areas and take targeted action.

– Restaurants are already implementing simple yet effective solutions in practice – adjusting menus by removing less popular dishes, reusing food leftovers in new meals, cooking in smaller batches and replenishing buffets more frequently, using smaller serving dishes, utilising vegetable trimmings and peels for broths, and offering customers the option to take food away, emphasized Klišāne.

Sustainability as a Strategy

Beyond tools and policy, real-world business examples showed how circular principles can drive success. The experience of the “Re:Maize” bakery demonstrated how circular economy principles can form the foundation of a business rather than just an additional initiative. The company is based on a sustainable and seasonal production approach and it follows a zero-waste principle, efficiently using raw materials and reducing food waste, while offering environmentally friendly packaging solutions and encouraging customers to use reusable containers.

– It all started with a conscious desire to be responsible and transparent with customers – and over time, it became clear that this is not only a value but also a practical way to reduce costs and operate more efficiently, said Svetlana Riškova, President of the Latvian Chefs’ Club.

The company collaborates with partners for recycling, implements full waste sorting and composting, and educates the public on sustainable consumption. Energy-efficient technologies are used in production, and the product range includes vegan, vegetarian, and gluten-free options – combining quality, innovation, and environmental responsibility.

A New Approach to Menu Planning – From Waste to Value

Project partners from Pyhäjärvi Institute Finland Pekka Maijala and Ellinoora Havaste, demonstrated how a menu planning tool helps chefs view ingredients from a different perspective.

The presentation demonstrated that many components traditionally considered waste can become the basis for new dishes. For example, vegetable peels can be used in snacks, coffee grounds in desserts, and less commonly used fish parts in new recipes. This approach not only reduces waste but also expands gastronomic possibilities.

Making Sustainability Visible

Ted Wendt from Ekomatcentrum introduced the EkoGo application which helps restaurants communicate their sustainability efforts to customers. The app covers already over 500 restaurants in Sweden, Finland and Latvia.

Many restaurants already work sustainably, but customers often do not see it. Digital tools like EkoGo make this information clear and help customers make informed choices.

International Cooperation as a Foundation for Growth

The seminar concluded with a panel discussion on how Estonian restaurants can benefit from circular economy solutions, where experts and industry representatives discussed practical ways to implement sustainable solutions in restaurant operations. The discussion was moderated by Külli Kraner and featured Dr. Altti Näsi (Satakunta University of Applied Sciences), Ted Wendt, Kristel Kibin, and Svetlana Riškova.

The discussion reinforced a clear message: circular economy solutions are no longer optional. International cooperation and knowledge transfer is needed, enabling proven solutions to be successfully implemented in new markets. For restaurants, they are becoming essential—not only for environmental impact, but for long-term business viability.