Orbisk, the world’s first zero-waste kitchen ecosystem, is expanding its presence across Asia Pacific, bringing proven food waste elimination infrastructure to the fastest-growing food service region globally.
Asia Pacific already represents the largest share of global food waste, while food service operators across the region scale rapidly under rising food costs and tightening regulatory requirements. As measurement and reporting move from ambition to obligation, Orbisk is expanding to ensure kitchens have the operational intelligence required to eliminate waste at scale.
“Asia Pacific isn’t a future market, it’s where the next global standard is being set,” says Anastasia Dellis, CEO of Orbisk. “Operators here don’t need more reports or sustainability promises. They need systems that work inside the kitchen every day. That’s exactly what Orbisk delivers.”
From visibility to control inside the kitchen
Food waste remains one of the highest invisible costs in food service operations. Without embedded infrastructure, kitchens are forced to rely on delayed reports, manual tracking, or fragmented tools, limiting their ability to act.
Orbisk changes that equation.
By integrating directly into kitchen workflows and existing data systems, Orbisk’s food waste intelligence platform captures waste automatically and turns it into clear operational actions. Kitchens gain immediate clarity on what’s wasted, why it happens, and where action delivers results, driving lower food cost and stronger margins over consistent performance.
“When waste stays invisible, control is impossible,” Dellis adds. “Orbisk makes food waste measurable where it matters most: at the moment it’s created. That’s how kitchens move from intention to elimination.”
Why Asia Pacific, why now
Across Asia Pacific, operators face a unique combination of scale, diversity, and regulatory acceleration. From large hotel groups to complex multi-site food service operations, the region demands solutions that are adaptable, operationally grounded, and locally supported.
“Reducing waste in a hotel in Singapore looks very different from doing so in Europe,” says Dellis. “Our technology evolves with real kitchens, real menus, and real operating models. That adaptability is essential in a region as diverse as Asia Pacific.”
Orbisk’s expansion reflects growing demand from operators seeking to protect margins while meeting stricter sustainability and reporting expectations, without adding operational burden to already stretched teams.
Building the global standard for food waste intelligence
Orbisk’s expansion into Asia Pacific strengthens its global leadership. Increased geographic reach accelerates data scale, sharpens AI performance, and deepens integration across procurement, operations, and ESG reporting, embedding food waste intelligence into the core of food service operations worldwide.
“Food waste elimination isn’t a side initiative, but it’s a performance lever,” Dellis concludes. “Kitchens that measure waste properly save money, run tighter operations, and make better decisions every day. As we expand across Asia Pacific, we’re not adapting our vision. We’re extending the standard.”
For food service operators across the region, Orbisk’s message is clear: zero waste is no longer a future goal. It’s the new operational baseline, and it’s already here.
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