60% less food waste. Same level of excellence. That’s the ambition Fairmont Hotels & Resorts and Raffles Hotels & Resorts have set - across every property by 2030. What makes this different? They’re putting chefs at the center of the solution. 🧑🍳 Together with culinary teams at Fairmont Olympic Hotel and Fairmont Hotel Vier Jahreszeiten Hamburg, we’re making food waste visible in real time - so decisions happen in the kitchen, not in a report. Because reducing waste isn’t about restriction. It’s about precision. Proud to partner with the teams leading this shift. 👏 #FoodWaste #Hospitality #Sustainability #Orbisk
Orbisk | Zero Food Waste
Software Development
Orbisk helps professional kitchens cut food waste and costs with an AI-powered monitor that boosts kitchen efficiency.
About us
Orbisk helps professional kitchens run smarter. With AI-powered insights and automated tracking, food waste becomes instantly visible and manageable. The result: lower costs, more efficient operations, and an improved guest experience. The technology automatically recognizes, weighs, and logs food waste. Through a personalized dashboard, chefs and kitchen managers gain clear, actionable insight into what’s being wasted, when, and why. This makes it easier to align purchasing and preparation with actual demand. Orbisk has been recognized in LinkedIn’s 2024 Top Startups list in The Netherlands!
- Website
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https://www.orbisk.com
External link for Orbisk | Zero Food Waste
- Industry
- Software Development
- Company size
- 51-200 employees
- Headquarters
- Utrecht
- Type
- Privately Held
- Founded
- 2019
- Specialties
- sustainability, reducing food waste, optimizing profit, artifical intelligence, AI, food waste, voedselverspilling, foodservice industrie, horeca, duurzaamheid, and kunstmatige intelligentie
Locations
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Primary
Get directions
Kanaalweg 29D
Utrecht, 3526 KM, NL
Employees at Orbisk | Zero Food Waste
Updates
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Orbisk | Zero Food Waste reposted this
#WiT: Anastasia Dellis didn't just join Orbisk | Zero Food Waste as CEO. She walked in with a global expansion plan already in motion. As CEO of Orbisk, she's taking AI-powered food waste technology into the US, Asia Pacific, and beyond, with 1,000+ kitchens already live globally. Read more on TECHnicalBeep 🔗 https://lnkd.in/dvvbA9SB #technicalbeep #ideasphere #WomenInTech
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Orbisk | Zero Food Waste reposted this
🇳🇱🚀 De toekomst van hospitality? Die is geen theorie – die wordt hier al dagelijks in de praktijk gebracht. 🇦🇹 Van 23–25 maart 2026 ontving ADVANTAGE AUSTRIA Den Haag een delegatie van elf Oostenrijkse hospitality-ondernemers in Nederland. 👉 Laten we eerlijk zijn: wie écht wil weten waar de sector naartoe beweegt, kijkt vandaag naar Nederland. Samen met Austria Tourism - The Netherlands werd een strak en inhoudelijk programma neergezet rond de thema’s die er nú toe doen: duurzaamheid. digitalisering. nieuwe businessmodellen. 💡 Met bijdragen van o.a.: 👉 Koninklijke Horeca Nederland - KHN 👉 Runnr.ai 👉 Hotel Jakarta Amsterdam by WestCord 👉 Future Ready Hospitality Collective 👉 Hotels for Trees 👉 Horeko 👉 Orbisk | Zero Food Waste 👉 SnowWorld Zoetermeer 🎯 Wat opviel: Nederland is niet “onderweg” – Nederland ís er al. Technologie is geïntegreerd. Besluitvorming is data-gedreven. Duurzaamheid is geen marketingterm, maar een verdienmodel. 💥 Wat betekent dit voor de Nederlandse horeca? 👉 Jullie lopen voorop en dat blijft internationaal niet onopgemerkt. 👉 De lat ligt hoog en wordt steeds hoger. 👉 Samenwerking en kennisdeling worden dé sleutel om die voorsprong te behouden. De Oostenrijkse delegatie keert huiswaarts met concrete inzichten, nieuwe samenwerkingen en direct toepasbare oplossingen. 🙏 Het was mij een groot genoegen om dit te mogen organiseren en begeleiden. Dank aan alle partners, hosts en deelnemers die dit mogelijk maakten! #ADVANTAGEAUSTRIA #Hospitality #Horeca #Innovatie #Duurzaamheid #Digitalisering #Nederland #Toerisme #Gastronomie #Oostenrijk #AUTNLD Christian H. SCHIERER Martina Eicher Bettina Theresia L. Andreas Rodler Michael Strasser Baris von Coburg Biedermann-Smith Kerstin Julia Köb Stefan Köb Heidi Kühmayer Silvia Maino Franz Paschinger Paul Schludermann Horst Schneider Thomas Stockinger Loek Versluis Gerald Wahl Nico Evers Eveline Doornhegge - KHN Michiel de Vor Frank Tuhusula Camila Bühler Linde Borger Chiel Renken Berend Daamen Lena Burgdorf Petra Eszter Kovacs Stijn Brand Wouter Schotel Dennis Huijboom Wim Hubrechtsen
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Orbisk | Zero Food Waste reposted this
Samen de strijd aan tegen voedselverspilling: Maastricht UMC+, Orbisk | Zero Food Waste en Bidfood Nederland slaan de handen inéén! Het Maastricht UMC+ zet een grote stap in het realiseren van haar duurzaamheidsdoelstellingen. Samen met Orbisk | Zero Food Waste en Bidfood Nederland wordt voedselverspilling in de keuken van het personeelsrestaurant aangepakt. Orbisk | Zero Food Waste helpt keukens wereldwijd bij het verminderen van food waste tot wel 70%. Hoe? Door middel van volledig geautomatiseerde, AI-gedreven technologie. De 'Orbi' registreert exact wat er in de afvalbak verdwijnt. Deze data geven het Maastricht UMC+ de juiste inzichten om gericht actie te ondernemen en verspilling terug te dringen. Trots op deze samenwerking waarin techniek, logistiek en zorg samenkomen voor een duurzamere toekomst. #Duurzaamheid #Foodwaste #MUMC #Orbisk #Bidfood #Innovatie #Foodservice Jeroen Lambriex Sanne Hordijk Stijn Brand Theo Dela Haije
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Orbisk | Zero Food Waste reposted this
Last Sunday, Orbisk | Zero Food Waste turned 7! Seven years ago, I pinned down one of my oldest friends (who also happens to be the best coder I know) at a bar and asked how to build something that so far only lived in my head. Bart told me how. Then said: "𝘐𝘧 𝘺𝘰𝘶 𝘯𝘦𝘦𝘥 𝘴𝘰𝘮𝘦𝘰𝘯𝘦 𝘵𝘰 𝘣𝘶𝘪𝘭𝘥 𝘪𝘵 – 𝘐'𝘮 𝘪𝘯." After that conversation the journey that is now Orbisk commenced. The formula, as it turns out: I had a problem I couldn't stop thinking about, a sense of justice that wouldn't let me sit still, a sense of what I’m good at in business, and an old friend I trusted. That was it. Seven years later – here's what's changed: 𝗧𝗵𝗲𝗻: a burning drive to do something about food waste and a mental sketch, still naive and mostly uninhibited by the challenges of reality. 𝗡𝗼𝘄: Saving an average of 17 thousand kilos 𝐝𝐚𝐢𝐥𝐲 across partners like Marriott, Hilton and Carnival Cruise Line – in 50 countries across five continents. 𝗧𝗵𝗲𝗻: Two fools, spending every second outside of their day jobs going deep on a hunch in Utrecht. 𝗡𝗼𝘄: 70 waste warriors across 5 time zones globally. 𝗧𝗵𝗲𝗻: we figured we could probably tell you what was being thrown away. 𝗡𝗼𝘄: we tell you what, why, and what to do about optimizing operations and sustainability around food – turning out culinary advice that kitchens are actually following. 𝗧𝗵𝗲𝗻: Me as the CEO - for what it’s worth, because what’s a CEO in a company that’s yet to start? Doing everything, all at once, nothing specifically, wearing every hat. 𝗡𝗼𝘄: Anastasia runs the company – and she's better at what’s to come than I every would be. All whilst I get to chase the next frontiers, harness the AI boom across everything we do, and evangelize why the food system needs to change – urgently. That last one deserves a moment. Founding and running Orbisk | Zero Food Waste has been the proudest period of my life, navigating and steering this company from zero to one. But the conviction and urgency that gets something off the ground is not the same thing as what scales it. I've discovered that about myself from early on – it just took time to build something worth handing over. Now, getting to do my dream job in a company that we built for scratch, in pursuit of the goal that I love more than anything – that's no consolation prize. That's the dream. And we're only getting started. To everyone who's been part of this journey: it's hard to put words to the level of gratitude I have. Our mission hasn't changed. The urgency hasn't changed. And we're closer than ever to making food waste history. 👏 Congrats and deep gratitude to my co-founders Bart en Richard 🎂 Happy birthday Orbisk 🎂
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7 years ago, Orbisk started with a simple belief: "If kitchens could truly 𝐬𝐞𝐞 𝐭𝐡𝐞𝐢𝐫 𝐟𝐨𝐨𝐝 𝐰𝐚𝐬𝐭𝐞, they could reduce it" Today we’re celebrating Orbisk’s birthday, and looking back at what that idea has grown into. 𝐀𝐜𝐫𝐨𝐬𝐬 50 𝐜𝐨𝐮𝐧𝐭𝐫𝐢𝐞𝐬, 𝐡𝐮𝐧𝐝𝐫𝐞𝐝𝐬 𝐨𝐟 𝐜𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐮𝐬𝐞 𝐎𝐫𝐛𝐢𝐬𝐤 𝐬𝐲𝐬𝐭𝐞𝐦𝐬 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐤𝐢𝐭𝐜𝐡𝐞𝐧𝐬 𝐞𝐯𝐞𝐫𝐲 𝐬𝐢𝐧𝐠𝐥𝐞 𝐝𝐚𝐲. Together we’ve achieved something incredible: ⚖️ 6,777,828 𝐤𝐠 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐬𝐚𝐯𝐞𝐝 🍽️ 15,061,246 𝐦𝐞𝐚𝐥𝐬 𝐰𝐨𝐫𝐭𝐡 𝐨𝐟 𝐰𝐚𝐬𝐭𝐞 𝐩𝐫𝐞𝐯𝐞𝐧𝐭𝐞𝐝 🌱 18,865,332 𝐤𝐠 𝐨𝐟 𝐂𝐎₂ 𝐚𝐯𝐨𝐢𝐝𝐞𝐝 𝘉𝘶𝘵 𝘵𝘩𝘦𝘴𝘦 𝘯𝘶𝘮𝘣𝘦𝘳𝘴 𝘥𝘰𝘯’𝘵 𝘣𝘦𝘭𝘰𝘯𝘨 𝘵𝘰 𝘶𝘴. They belong to the 𝐜𝐡𝐞𝐟𝐬, 𝐅&𝐁 𝐥𝐞𝐚𝐝𝐞𝐫𝐬, 𝐚𝐧𝐝 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐭𝐞𝐚𝐦𝐬 who decided that waste in their kitchens was a problem worth solving. Thank you for trusting us, challenging us, and building this movement with us. We’re just getting started. 💚 The Orbisk founders Olaf van der Veen Bart van Arnhem Richard Beks #FoodWaste #ZeroWaste #Sustainability #FoodService #Orbisk
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Orbisk is heading to the finals of Coolest Dutch Brands 2025 🎉 On May 19th at Felix Meritis in Amsterdam, we'll be on stage alongside some incredible Dutch companies. This recognition is a reflection of every kitchen we've partnered with, every kilo of food saved, and every team that chose to do things smarter. 🌏 Turns out fighting food waste is pretty cool. Who knew. 👀 📍 Felix Meritis, Amsterdam · May 19 · 19:00–23:00 🔗 http://bit.ly/4biJpB9 #CoolestDutchBrands #Orbisk #FoodWaste #Sustainability #DutchStartup #FoodTech
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Marriott Hotel Al Forsan, Abu Dhabi removed the guesswork from food waste. ♻️ With Orbisk, Chef Vicky Anand turned buffet overproduction into something he could actually act on. Batch cooking got tighter. Waste dropped. The whole team moved in sync. Within weeks, the kitchen saw what happens when clear data meets strong leadership — less food in the bin, and more ownership on every shift. 🌎 This is what a Food Waste Hero looks like in a modern hotel kitchen.
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This is why we do what we do. ⬇️ Our Chief Impact & Innovation Officer, Olaf van der Veen, shared a moment from the field - sitting across from Carnival Cruise Line's F&B Director, hearing her describe, matter-of-factly, how Orbisk is changing how her entire fleet operates. Food waste down. Operations smarter. Teams equipped with insights they never had before. It's easy to get lost in the day-to-day. Moments like these remind us that what we're building is really, really working. 💚 #ZeroFoodWaste #Orbisk #FoodWaste #Hospitality #Sustainability
Two weeks ago, together with Leon, I was having dinner on a cruise ship off the coast of Mexico. Not on holiday. Because Orbisk is stepping up our game within cruise lines. We were there visiting Carnival Cruise Line, who is pushing us to be even better – exactly the kind of partner we want: constructively raising the bar and thus forcing us reach new heights. Across the dinner table was the ship's F&B Director. She runs every kitchen, every outlet, every bar on board. Some 800 people report into her. An absolute operational machine. And over dinner, very casually, she started telling us what Orbisk has helped achieve. Not just for her ship, but fleet-wide: How waste levels are going down significantly across every vessel. How the data is changing daily operations. How her teams are learning things they couldn't see before. Honestly, these ships run the most impressive F&B operations I’ve ever seen. But the inherent challenge at this massive scale is the sheer volume of surplus. We are now structurally turning that around, realizing real, large-scale reductions. Daily. I wasn't expecting that casual note to hit me the way it did. And, full transparency, I'd had a cocktail or two, and I was at the tail end of 2 weeks of travel across Singapore, Hong Kong, New Zealand, and now the Americas - a pile-up of jetlags. But hearing someone in her position describe the impact we're having, at that scale, with such matter-of-factness… It hit me. In a deep way. I felt it in my chest. And even though she didn’t see it, Leon did. Because this is what I've given years of my life for. This is what the team at Orbisk | Zero Food Waste fights for every single day. We've saved over 6.5 million kgs of food from being wasted. Still, it's funny that it takes a moment like this – sitting across from someone running an operation of that size, casually dropping a note – to realize: it's really, 𝘳𝘦𝘢𝘭𝘭𝘺 working. She moved on quickly. She had a ship to run. But the moment stayed with me. It reminded me why we do this, why I do this. It's not the data, not the dashboards – but the knowledge that the work actually matters. That it's reaching places and people we couldn't have imagined when we started. Impact isn't always a number on a slide. Sometimes it's a conversation over dinner (on a cruise ship) that catches you off guard.
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Orbisk | Zero Food Waste reposted this
Afgelopen vrijdag 6 maart, zette Hotel Wander (voorheen hotel WICC) in Wageningen een mooie stap tegen voedselverspilling : ze startten met Orbisk | Zero Food Waste. Orbisk is een slimme weegschaal (met camera) die voedselresten automatisch herkent en registreert. Zo wordt in één oogopslag duidelijk wat er wordt weggegooid (keukenafval én bordresten), hoeveel en waar je het meeste kunt winnen. Meten = weten. En juist dat inzicht helpt keukenteams om heel praktisch bij te sturen: portiegroottes, menukeuzes, inkoop en bereiding. Kleine aanpassingen, grote impact. Hotel Wander krijgt met 208 hotelkamers, 36 congreszalen en een restaurant veel bezoekers over de vloer en eten is een belangrijk onderdeel van het bedrijf. Steff De Groot, hoteleigenaar: “𝘌𝘳 𝘪𝘴 𝘷𝘦𝘦𝘭 𝘮𝘰𝘦𝘪𝘵𝘦 𝘨𝘦𝘥𝘢𝘢𝘯 𝘪𝘯 𝘥𝘦 𝘩𝘦𝘭𝘦 𝘬𝘦𝘵𝘦𝘯 𝘰𝘮 𝘭𝘦𝘬𝘬𝘦𝘳 𝘦𝘯 𝘨𝘦𝘻𝘰𝘯𝘥 𝘷𝘰𝘦𝘥𝘴𝘦𝘭 𝘵𝘦 𝘮𝘢𝘬𝘦𝘯. 𝘈𝘭𝘴 𝘫𝘦 𝘻𝘪𝘦𝘵 𝘩𝘰𝘦𝘷𝘦𝘦𝘭 𝘨𝘦𝘭𝘥 𝘦𝘯 𝘷𝘰𝘰𝘳𝘢𝘭 𝘰𝘰𝘬 𝘦𝘯𝘦𝘳𝘨𝘪𝘦 𝘦𝘳 𝘪𝘯 𝘪𝘴 𝘨𝘦𝘴𝘵𝘰𝘱𝘵 𝘥𝘰𝘰𝘳 𝘥𝘦 𝘯𝘢𝘵𝘶𝘶𝘳 𝘦𝘯 𝘥𝘰𝘰𝘳 𝘥𝘦 𝘮𝘦𝘯𝘴, 𝘥𝘢𝘯 𝘷𝘰𝘦𝘭𝘵 𝘩𝘦𝘵 𝘯𝘪𝘦𝘵 𝘨𝘰𝘦𝘥 𝘰𝘮 𝘥𝘢𝘵 𝘮𝘰𝘰𝘪𝘦 𝘷𝘰𝘦𝘥𝘴𝘦𝘭 𝘪𝘯 𝘥𝘦 𝘱𝘳𝘶𝘭𝘭𝘦𝘯𝘣𝘢𝘬 𝘵𝘦 𝘭𝘢𝘵𝘦𝘯 𝘣𝘦𝘭𝘢𝘯𝘥𝘦𝘯. 𝘋𝘢𝘵 𝘪𝘴 𝘩𝘢𝘳𝘴𝘵𝘪𝘬𝘬𝘦 𝘻𝘰𝘯𝘥𝘦.” De inzet van Orbisk sluit aan bij de ambities van ons programma Food en het Living Lab Regio Foodvalley Circulair. In Regio Foodvalley vertalen wij kennis naar impact in de praktijk. Het is de plek waar agrariërs, wetenschappers, ondernemers en overheden samen bouwen aan het voedselsysteem van morgen: circulair, duurzaam en van waarde voor mens en aarde. Carolien Huisman-Zilverentant, programmamanager Living Lab Regio Foodvalley Circulair en namens programma Food: “𝘋𝘢𝘢𝘳 𝘩𝘰𝘰𝘳𝘵 𝘣𝘪𝘫 𝘰𝘮 𝘻𝘰 𝘮𝘪𝘯 𝘮𝘰𝘨𝘦𝘭𝘪𝘫𝘬 𝘵𝘦 𝘷𝘦𝘳𝘴𝘱𝘪𝘭𝘭𝘦𝘯 𝘦𝘯 𝘻𝘰𝘷𝘦𝘦𝘭 𝘮𝘰𝘨𝘦𝘭𝘪𝘫𝘬 𝘸𝘢𝘢𝘳𝘥𝘦 𝘵𝘰𝘦 𝘵𝘦 𝘷𝘰𝘦𝘨𝘦𝘯 𝘪𝘯 𝘥𝘦 𝘩𝘦𝘭𝘦 𝘬𝘦𝘵𝘦𝘯 𝘷𝘢𝘯 𝘨𝘳𝘰𝘯𝘥 𝘵𝘰𝘵 𝘮𝘰𝘯𝘥. 𝘋𝘦 𝟪 𝘨𝘦𝘮𝘦𝘦𝘯𝘵𝘦𝘯 𝘷𝘢𝘯 𝘙𝘦𝘨𝘪𝘰 𝘍𝘰𝘰𝘥𝘷𝘢𝘭𝘭𝘦𝘺 𝘧𝘪𝘯𝘢𝘯𝘤𝘪𝘦𝘳𝘦𝘯 𝘥𝘦 𝘪𝘯𝘻𝘦𝘵 𝘷𝘢𝘯 𝘵𝘸𝘦𝘦 𝘖𝘳𝘣𝘪𝘴𝘬-𝘴𝘺𝘴𝘵𝘦𝘮𝘦𝘯 𝘰𝘮 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵- 𝘦𝘯 𝘩𝘰𝘵𝘦𝘭𝘦𝘪𝘨𝘦𝘯𝘢𝘳𝘦𝘯 𝘵𝘦 𝘩𝘦𝘭𝘱𝘦𝘯 𝘣𝘪𝘫 𝘪𝘯𝘻𝘪𝘤𝘩𝘵 𝘪𝘯 𝘩𝘶𝘯 𝘷𝘰𝘦𝘥𝘴𝘦𝘭𝘳𝘦𝘴𝘵𝘴𝘵𝘳𝘰𝘮𝘦𝘯”. Wil jij als professionele keuken ook grip krijgen op voedselreststromen? Laat het weten — we denken graag mee. #voedselverspilling #duurzaamheid #circulair #RegioFoodvalley
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