Page 2 – TotalCtrl

By Charlotte Aschim | Published on 25 Jan, 2022

Norway, Oslo: TotalCtrl, a leading food technology company, today announced the appointment of Roar Wiik Andreassen to the TotalCtrl Board of Directors.

“We are pleased to welcome Roar Wiik Andreassen to the TotalCtrl Board,” said Charlotte Aschim, chair(wo)man and chief executive officer of TotalCtrl.

“Roar’s deep experience in high-technology global businesses with strong financial and sales background will be invaluable to TotalCtrl as we grow our business and pursue our mission to transform the food industry for the better.”

Mr. Andreassen is the former CEO of Azets Nordics, an international accounting, payroll, advisory and business services group, where he served from December 2016 to August 2021. Prior to this, Mr. Andreassen served as Director & Head of Visma BPO services Nordic from May 2013 to December 2016. From January 2011 to May 2013, he served as Vice President at Capgemini Norway. Prior to that, Mr. Andreassen was Chief Strategy Officer, Senior Vice President, Projectdirector and CEO at Telenor, as well as CFO of Avinor and Manager at KPMG Consulting.

Mr. Andreassen has extensive experience in areas such as strategy, management, financial management, sales, sourcing, digitization / technology and has broad experience with sales and acquisitions.

“TotalCtrl has proven technology, customer relations and great potential for rapid scale and impact. I look forward to helping lift this company to the next level,” says Roar Wiik Andreassen

For more information on Roar Wiik Andreassen, visit his profile here

About TotalCtrl: TotalCtrl, a Norwegian software company, leverages its unmatched food traceability platform to unlock immense possibilities in the food industry, ensuring food traceability, control over distribution, elimination of food waste and optimized operation.

TotalCtrl helps the food industry optimize their planning, purchase, and use of food inventory by providing data-driven insights that enables quick decision-making. For more information, visit www.TotalCtrl.com

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By Charlotte Aschim | Published on 07 Jan, 2022

Norway, Oslo: TotalCtrl today announced an integration with Lightspeed that will bring point-of-sale and inventory data to life. The power of these combined solutions will allow retailers to ingest critical operational data to optimize kitchen operations while increasing profitability and sustainable efforts. In a changing and uncertain environment, it is essential for players in the food value chain to adapt the business model and streamline tasks. For this reason, TotalCtrl and Lightspeed are combining technology and customer relations to ensure safe and easy data insights to help businesses adapt to the new normal.

“By integrating Lightspeed with TotalCtrl we are able to offer customers a unique and seamless dataflow from procurement to sales, allowing restaurants and hotels around the world to run their business at full capacity while ensuring food traceability and elimination of food waste”, says Charlotte Aschim. Founder and CEO at TotalCtrl.

The benefits of this new integration will help restaurants and hotels save time and increase profits, while at the same time reaching climate goals.

SDG 2: One-third of food is wasted despite billions going hungry.
SDG 12: By 2030, most of the world has committed to halve global food waste.
SDG 13: Each year, we waste edible food and this releases 3.3 gigatons of CO2 equivalent.

About Lightspeed: Lightspeed is a one-stop commerce platform for merchants around the world to simplify, scale and provide exceptional customer experiences. The company was founded in 2005 and has 150 000+ customer locations in over 100 countries worldwide with offices in Montreal, New York, Ottawa, Santa Cruz, Toronto, Amsterdam and Ghent. For more information, see www.lightspeedhq.com

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By Aliyah Beatrice Clay | Published on 11 Nov, 2021

How we live is being transformed in many ways by sustainable practices. And it has become even more evident in the food industry. The Financial Times reports that an estimated one-third of the food produced globally ends up as food waste. This contributes to greenhouse gas emissions and other forms of overconsumption and surplus. It is no surprise, then, that a zero-waste philosophy is spreading across Europe and other regions, calling on restaurants to avoid adding to this issue. As a result, food establishments are being encouraged to adopt more sustainable practices such as generating less waste and using renewable resources.

So without further ado, here are three sustainable habits that restaurants need today:

Sourcing produce from small businesses

More restaurants are sourcing ingredients from smaller suppliers, such as local farmers and fishermen. There are many benefits to getting food locally. Not only is produce cheaper for restaurant owners, but it is also often more flavorful and easier to obtain. It provides a better marketing opportunity as people generally gravitate towards restaurants that show their ingredients are locally sourced or farm-to-table.

Septime in Paris, France, is one such restaurant sourcing from small businesses. Their seafood comes from a supplier that sources purely from small-scale fishermen that use sustainable methods to prevent overfishing. The restaurant also ensures that every part of the animal is used when buying meat — a win-win situation for both the cattle rancher and the restaurant itself. It is especially important for restaurants like Septime to use inventory management tools to ensure a good balance and sufficient supply without overstocking.

Improve inventory management processes

Operating sustainably is not always easy. Newer businesses often encounter these challenges in the early stages, and restaurants are no exception. Ben Horowitz covers how to overcome these challenges in his book The Hard Thing About Hard Things, which talks about the hard-hitting facts of starting, running, and succeeding in business. This is especially true during the pandemic as restaurants are trying to adopt a more sustainable approach.

For food establishments, starting with one’s resources is crucial, which is why improving your inventory management processes matters. Not only does it help food waste reduction, but you can also plan and allocate your produce more efficiently. Inventory solutions should also be automated and intuitive since businesses are expected to provide stellar service quickly. TotalCtrl gives you a real-time view of what’s in your inventory at any given time while providing data to streamline restaurant operations. These solutions make it easier to function sustainably, even with the struggles of running a business during this time.

Use leftover ingredients

Food waste is a huge issue in the culinary scene, and one restaurant that has actively found ways to solve this is Rest in Oslo. It deliberately uses imperfect produce and misshapen vegetables to save what would be considered waste at grocery stores. However, it’s important to use tools to measure just how long your food will last. TotalCtrl does this by controlling inventory based on expiry date data. It helps kitchens prioritize the right raw cooking materials. Restaurants can use this software to prevent food waste using a more accurate monitoring system, making the establishment more sustainable.

Whether your restaurant focuses on preventing food waste or installing tools like solar panels, sustainable habits should be maintained over the long run. A little bit of effort now can make a big difference later, and your customers will be taking part in a greater effort to save the environment for a more sustainable future.

Written by Aliyah Beatrice Clay
Exclusive for totalctrl.com

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By Charlotte Aschim | Published on 15 Oct, 2021

Norway, Oslo: TotalCtrl today announced a new partnership with Atea, the third largest IT infrastructure provider in Europe. In a changing and uncertain environment, it is essential for players in the food value chain to adapt the business model and streamline tasks. For this reason, TotalCtrl and Atea is combining technology and customer relations to ensure safe and easy traceability of food information from A to Z (using tools like blockchain), as well as ensure the minimization of food waste and losses in different stages throughout the entire value chain.

“Sustainability, fraud, food waste, consumer awareness, demand and transparency at all levels are drivers for the collaboration. TotalCtrl and Atea covers different links in the value chains and will together offer a standard solution for tracking and documentation of data to ensure a more sustainable and circular value chain”, says Eugenie Bakous. Lead advisor for GlobeTrack at Atea Norge AS.

The benefits of this new partnership will help players in the value chain increase profits and at the same time reach the climate goals.

● SDG 2: One-third of food is wasted despite billions going hungry.
● SDG 12: By 2030, most of the world has committed to halve global food waste.
● SDG 13: Each year, we waste edible food and this releases 3.3 gigatons of CO2 equivalent.

About TotalCtrl: TotalCtrl, a Norwegian software company, leverages its unmatched food waste prevention technology to unlock immense possibilities in the food industry, driving sustainable and measurable results to create a future without food waste. TotalCtrl is a inventory management tool that helps the food industry optimize their planning, purchase and use of food inventory by providing data-driven insights that enables quick decision-making. For more information, visit https://totalctrl.com/.

About Atea: Atea as Nordic supplier of IT infrastructure. In 2020, turnover exceeded 40 billion NOK The group has approx. 7000 employees internationally, is the third largest IT infrastructure provider in Europe, and is the market leader in the Nordic and Baltic countries in this sector. For more information, visit www.atea.com.

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By Charlotte Aschim | Published on 09 Sep, 2021

Norway, Oslo: TotalCtrl today announced a new partnership with Eggify, a Spain-based matching marketplace for the hospitality industry that lets businesses and suppliers connect in a fast and simple way. In a changing and uncertain environment, it is essential to adapt the business model and streamline tasks.

“Eggify’s purpose is to give visibility to companies that differ in their commitment and rebalance the chances of being successful in a digital context. We are honored to be able to connect professionals in the sector, who share the same commitment and seriousness. It’s a pleasure having TotalCtrl as a partner, especially because we care about the environment and companies like TotalCtrl should be more visible in the market”, says Alessandro Vivoda, Manager at Eggify.

The benefits of this new partnership will help restaurants increase profits and at the same time reach the climate goals.

SDG 2: One-third of food is wasted despite billions going hungry.
SDG 12: By 2030, most of the world has committed to halve global food waste.
SDG 13: Each year, we waste edible food and this releases 3.3 gigatons of CO2 equivalent.

About TotalCtrl: TotalCtrl, a Norwegian software company, leverages its unmatched food waste prevention technology to unlock immense possibilities in the food industry, driving sustainable and measurable results to create a future without food waste. TotalCtrl is a kitchen inventory management tool that helps mid-market hotel and restaurant chains to optimize their planning, purchase and use of food inventory by providing data-driven insights that enables quick decision-making. For more information, visit https://totalctrl.com/

About Eggify: Eggify, is a marketplace for the hospitality sector. Our platform is designed for operators, suppliers and producers of goods and services to easily find the right partner, manage their business more efficiently and drive real change in their business. Our solution allows an effective and centralized management thanks to real data that offer a more efficient management of resources. And faster decision making, minimizing risks, and improving results.

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By Charlotte Aschim | Published on 08 Sep, 2021

Norway, Oslo: TotalCtrl today announced the start of the first rollout phase of food waste technology for institutions in Halden municipality. Halden municipality aims to be the best at food waste management and has managed, under difficult conditions, such as the Covid-19 pandemic, to implement and test the TotalCtrl Inventory solution in nursing homes and kindergartens showing a 35.4% food waste reduction after only one month in use.

TotalCtrl will now roll out the solution to 20 units within the municipality before scaling it to all public institutions after a 3-month validation phase.

The benefits of this partnership will help public institutions cut cost, save time and at the same time reach climate goals.

SDG 2: One-third of food is wasted despite billions going hungry.
SDG 12: By 2030, most of the world has committed to halve global food waste.
SDG 13: Each year, we waste edible food and this releases 3.3 gigatons of CO2 equivalent.

Background:

In the summer of 2019, Halden municipality was granted NOK 1 million by Klimasats to become “The world’s best municipality on digital food waste management” in collaboration with TotalCtrl. The project has included mapping of food handling at 4 units in nursing homes, 2 kindergartens and 1 after-school program. From September 2020 to May 2021, the units have carried out tests with the digital solution developed with TotalCtrl and have completed a pilot period with the solution in full use for 4 weeks in February 2021.

Food waste measurements were carried out at the start and end of the project to see whether the use of the solution had led to a reduction in food waste.

The results – After one month in use:

	Nursing homes	Kindergartens
Food waste reduction	-16,4%	-35,4%

About TotalCtrl: TotalCtrl, a Norwegian software company, leverages its unmatched food waste prevention technology to unlock immense possibilities in the food industry, driving sustainable and measurable results to create a future without food waste, where all people have food to eat. TotalCtrl is a kitchen inventory management tool that helps food services businesses optimize their planning, purchase and use of food inventory by providing data-driven insights that enables quick decision-making. For more information, visit https://totalctrl.com/.

About Halden kommune: Halden is a town and municipality in the province of Østfold in Viken county in eastern Norway with 31,373 inhabitants (2020). The large municipality of Halden borders Rakkestad in the north, Aremark in the east, and Sarpsborg in the northwest, as well as the municipalities of Strömstad, Tanum and Dals-Ed in Sweden in the southwest, south and southeast, respectively. Halden aims to be the most innovative municipality in Norway as well as the world’s best municipality on digital food waste management. For more information, visit https://www.halden.kommune.no/.

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By Charlotte Aschim | Published on 26 Jul, 2021

Norway, Oslo: TotalCtrl today announced that Charlotte Aschim, CEO and Founder of TotalCtrl, will be a keynote speaker at the World Expo taking place in Dubai in October. Charlotte will provide light on women’s entrepreneurship and innovative start-ups helping to realize the UN Sustainable Development Goals, present good examples, provide policy recommendations and build new EU-GCC alliances for the next few years.

“As providing a technology that eliminates food waste throughout the value chain to save money, resources, people and the planet and in general solutions supporting the SDG Goals will be key priorities on the agenda, we are deeply honored to have Charlotte speak at the World Expo“, says Eva Fabry, Director, European Centre for Women and Technology – ECWT

About World Expo: The Expo is a major business and cultural event held every five years in cities around the world selected by the Paris-based BIE. For 170 years, World Expos have provided a platform to showcase the greatest innovations that have shaped the world we live in today. Historical innovations that have been showcased on World Expo: Computers (1862), Telephones (1876), the first live TV broadcast (1939), Heinz Ketchup (1876) and so much more. For more information, visit https://www.expo2020dubai.com/

About Charlotte Aschim: Charlotte is a Chief engineer, self-taught coder, one of the Top 10 Most Successful Women Entrepreneurs of 2021 and Top 10 Sustainability Leaders in Norway. Holds a master’s within land management and has over 20 years’ experience from the food industry. For more information, visit linkedin.com/in/charlotte-aschim-0278a756

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By Charlotte Aschim | Published on 16 Jul, 2021

417 000 tonnes of food is thrown away yearly in Norway, corresponding to NOK 20.7 billion and 1.26 million tonnes of gas emissions. We use the earth’s resources to produce food and up to ⅓ of this goes to waste. Food waste emits large amounts of methane and carbon dioxide, leading to an increase in greenhouse gas emissions. Each of us can make an impact on the amount of food that is thrown away as well as the authorities and municipalities having the power to change how we handle food waste.

The European Waste Framework includes major goals to improve food waste for consumers and businesses. UN’s sustainability goal 12.3 also states that we will half the world’s food waste by 2030.

What can we do today to get one step closer to achieving these goals and following the guidelines?

Recycle Waste

First, it is crucial that we ensure that food waste gets reused properly.. Food waste and leftovers can be converted into bioenergy during decomposition processes. It is therefore important to build effective partnerships between municipalities and companies that handle food waste. Such cooperations can help ensure that organic residues are converted into bioenergy.

We Need to Learn More and Spread the Word

There are several players out there who have a vast amount of knowledge on food waste and sustainability. It is therefore critical that institutions such as schools reach out to such players by helping to create awareness about this.

Cooperation Between Authorities and the Food Industry

The food industry accounts for 46% of all food waste. Therefore, industries and the authorities must work together to reduce this measure. The government can implement change by setting goals and introducing laws and regulations. For example, financially supported initiatives for the introduction of sustainable technology and support initiatives from the business community.

Food Banks

Food Banks collect food from places such as grocery stores. The food is then either stored in a warehouse or given away as soon as possible given expiration dates. Food Banks donate food to aid organizations or deliver food packages to people who need it.

Introduce Inventory Systems

The largest contributor to food waste is the public sector. For example, schools and kindergartens account for 12% of food waste in the public sector. This can be greatly reduced by implementing softwares that is suitable for inventory management given the relevant business.

With TotalCtrl, we can take a big step together towards the goal of halving food waste by 2030.

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By Charlotte Aschim | Published on 09 Jul, 2021

Restaurants do inventory counts several times a month as they receive orders at least once a week. The manual work is time consuming and most restaurants spend more time than they think when it comes to inventory management.

The restaurant managers we have worked with would much rather spend their time on other tasks (e.g. counting cash, dishwashing) than constantly having to make time to count their inventory.

Why do most people want to avoid counting their inventory manually in restaurants? We see that there are several reasons for this.

Lack of Organization and Control

One of the reasons that keeping track of inventory is so time consuming is that prior to getting to the stage of counting inventory, time needs to be spent on organizing, cleaning and sorting products.

You have to get rid of items that have gone out of date, clean the shelves, sort and group different types of items – all this before you can even start counting each item.

No System for Expired Products

Most restaurants know that FIFO is an important rule when it comes to inventory management – First In, First Out. In a time-pressured industry such as the restaurant industry, one will often just grab the first thing one finds and therefore often easily forget this. Waiters may feel that it is not their job to oversee this or do not see the value of FIFO. Furthermore, the management team does not have time for this.

Whatever the reason is for not being able to follow the FIFO-method, a significant part of restaurant inventory ends up being thrown away, making it much harder to keep count.

Read more about how restaurants can reduce food waste here.

Lack of Knowledge Among Employees

Let’s say that you as a restaurant manager have control over an organized inventory and follow the FIFO method. But, you know you can not do this alone. Many new waiters and employees come in and out of the restaurant industry, this means that more time and effort needs to be spent on teaching staff how to manage inventory.

Price Lookup

After you have counted as well as organized stock and written everything you have down on paper, you have to look up all the prices. You probably have several hundred items in your stock and need to look over the price you paid for each of these, another time consuming task.

Manual spreadsheets

After organizing, counting and researching prices on inventory – all this is then manually entered into a spreadsheet on the computer. This can often lead to several errors, underlining why counting items manually is hard and time consuming.

Time-consuming Calculations and Analysis

Furthermore, you also need to analyze numbers for your restaurant and understand what those numbers mean. Have any items disappeared? Are you ordering too much of something that leads to food waste?

Furthermore, the whole process needs to be repeated again….

Inventory counting is a time consuming and endless process that can be improved with the help of inventory management software. Read more here about how the HORECA industry can digitize their inventory system.

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By Charlotte Aschim | Published on 09 Jun, 2021

There are several reasons to be smarter when it comes to fully utilizing the food we buy ? We all need to get better at using leftovers. With this, we give you 10 tips on how to use all your leftovers and avoid food waste:

Have a plan

When planning meals, think about what your potential leftovers can be. This can save you time, money and avoid food waste. For example, when cooking vegetables, you can cook enough to not only last you for the day’s meal but use the vegetables as a soup or a pasta dish later in the week.

Portion and store smart

Many food products come in large packages, it is thus important that you learn how to store this in the best possible way. It can be smart to freeze items such as bread, tortillas and pita. When it comes to your leftovers, you can store this in glass containers, (both reusable and sustainable), allowing you to see what’s inside. To freeze your leftovers, you can use zip-loc bags, labelling it with the date and what it contains.

“Kitchen sink” meals

Well-cooked vegetables, pieces of cheese, beef, shrimp or chicken can be mixed with salad and your favorite dressing for a fresh salad.

Alternative to composting

As an alternative to composting, you can store vegetable scraps in a zip-top bag in the freezer to make stock. This can be thawed and placed in a pot of water. Leave it for 2 hours, strain – and you will have a great veggie stock.

Turn dinner into a lunch

This saves both time and money in a busy everyday life. Place a portion from your dinner in a lunch box and use it for lunch the next day.

Leftovers are ingredients

Your leftovers can be used in many different dishes. If you blend cooked vegetables with a can of tomatoes you can make a delicious veggie sauce for pasta.

Old bread?

Mix together remnants of herbs and bread in your food processor to make bread crumbs, and freeze these. Use as a topping for fried or baked cheese, or you could add cheese and make a spread for baked mushrooms.

Leftover day

Do you have a lot of leftovers that accumulate in the fridge during the week? Dedicate a day where you commit to “eating down your fridge”.

Soup

You can make soup out of the extra vegetables you have from a previous meal. Put it in a blender with 3 cups of vegetable/chicken broth, and heat the soup. Add a little spice and top with pesto or croutons.

Don’t buy in bulks

Buying in bulk may be convenient, but this shopping method leads to more food waste. Try to avoid buying more food than you need. Instead of big hauls at the grocery store, have frequent trips every few days. Remember to use up all the food you purchased during the last trip before buying more groceries. Also, make a list of items that you need to buy and stick to that list. This will help you reduce leftovers, save food and money.

And not to say at least, you can make a pizza out of almost anything?

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