From uncertain ingredient to star ingredient

Avocado is one of the ingredients most often thrown away in restaurant kitchens. Rarely because something went wrong in the kitchen, but because the ripeness varied before the fruit even came through the door.

Where the waste begins‍

A box of avocados or kiwis can hold anything from rock-hard to overripe fruit. The kitchen does what it can to manage. Staff sort, wait, trim and order with a margin to be safe. Whatever doesn't hold up is returned or thrown away.

It's not a handling problem. It's a ripening problem.

How we reduce waste‍

Predictable ripening means predictable fruit. Our algorithm-controlled ripening rooms adapt every phase to the fruit, so that avocados and kiwis reach the kitchen with consistent, reliable quality.

A skin that withstands handling also helps reduce waste. Our fruit is ready to eat on the inside but firm on the outside. It handles transport, storage and the kitchen without bruising.

A ready-to-eat window that is twice as long. It gives the kitchen plenty of time to use what it has bought, so nothing needs to go to waste.

What it means for the kitchen‍

Less waste and fewer returns. No sorting or waiting for the right ripeness. And an ingredient you can plan your menu around.

Holy Greens saw the difference right away‍

Holy Greens had long struggled with inconsistent avocados. Returns were frequent, and the kitchens had built their own routines to manage the problem and get as much usable fruit as possible.

As a company with a clear sustainability profile, Holy Greens was quick to come on board when Swedlog launched its Softripe-ripened fruit.

At our first measurement in 2025, they had reduced returns by 70 percent and waste by 50–60 percent.

"Now we know we'll always get perfectly ripe avocados, and it's been a huge success. We can even make our own guacamole in every restaurant. That wasn't possible before," said Sandra Eriksson, Head of Product and Quality at Holy Greens.

Want to know what it could look like in your kitchen? Get in touch with us at Swedlog.

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