About

Cheval Blanc Kantiner is  a Danish contract caterer, serving more than 100 sites for some of the country’s most iconic companies. As part of the Italian cooperative, Camst Group, Cheval Blanc is renowned for its high culinary standards and strong sustainability commitments.

At the heart of this transformation is Sanne Drescher, CEO of Cheval Blanc Kantiner. With extensive leadership experience from global players within the foodservice industry, and multiple board positions, Sanne has made food waste reduction a cornerstone of the company’s sustainability and operational strategy.

 “The industry has long focused on reducing food waste, but it can be difficult toget accurate measurements across so many sites. Moreover, the biggest challenge has been for the chefs to make measurements a daily habit. Finding a solution that is easy to use and accurate, without taking extra time, has been a game changer for us”

-             Sanne Drescher, CEO Cheval Blanc Kantiner

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The challenge

‍With more than 100 kitchens operating daily, consistency is critical. But before FoodOp, Cheval Blanc faced several barriers:

• Extra admin for chefs carrying binsand manually registering waste
• Extra admin for sustainability teamsconsolidating and reporting data
• No clear group-wide food wastestrategy - each site worked differently
• Inconsistent data due to reliance onmanual recordings

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The Solution

Cheval Blanc partnered with FoodOp to bring structure, automation, and clarity across all sites:

• Clear strategy – defined in collaboration with FoodOp’s customer success team, and informed by industrybenchmarks
• Automated reporting – FoodOp scales under existing bins capture and report waste data automatically
• Seamless integration – data flows directly into PowerBI dashboards for instant insights
• Reliable data – consistent, comparable, and actionable across all sites

The Journey & Results

‍Cheval Blanc’s FoodOp journey began with a pilot across just five sites. Within weeks, chefs and sustainability teams were already seeing the benefits of automated reporting and consistent data. The results spoke for themselves — and in only three months, FoodOp was rolled out to more than 100 sites across Denmark.

Today, food waste is measured consistently across the group, using the WRAP categories:

• Production waste – food lost - during preparation and cooking
• Surplus waste – food prepared - but not eaten and discarded
• Plate waste – food taken by - guests but left uneaten

This approach created immediate clarity to reduce waste and thereby CO2.

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By working closely with sites that had the most waste, Cheval Blanc has already achieved a measurable impact:
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• 13% reduction in food
• Measurable CO₂ savings across the group

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FoodOp was up and running across 80 sites in just three months. Their Customer Success Team structured the rollout and helped guide our food waste strategy. The platform delivers clear insights into key trends, so we can take targeted action. We have already reduced food waste per guest by 12,9%, and our chef teams find it easy working with FoodOp.

- Sanne Drescher, CEO

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