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Apps to reduce food waste in restaurants and making money


The loss and waste of food in the world It is one of the most troubling inefficiencies for Food and Agriculture Organization of the United Nations, and clearly a obstacle to overcome for the eradication of hunger plaguing the planet.

Speaking of hunger from the comfort of an overstuffed chair and the warmth of home, It is not difficult to imagine the phenomenon as something distant. But the reality is that this plague is not endemic in Africa, it is not even the third world countries or developing. There is hunger next to our homes.

A clear example of this are the needs of the Spanish Federation of Food Banks, who enjoys media coverage during Christmas esperanzar only some famished people during those dates and move to a new cycle of social oblivion prolonged, for many painfully, until the following Christmas celebrations.

Food waste is a problem that afflicts all industries and sectors involved in the production and sale.

in the West, most significant losses occur during harvest and consumption. To put the matter in perspective, sufficient to state that a small percentage lost in the distribution system statewide Spanish means a waste of 50.000 tons; Or what is the same, enough to feed 43.000 families a year.

Despite the vociferous of the situation, no consensual solutions, so supermarkets, restaurants and homes just applying the said 'each has his methods'.

The solution to an endemic problem

We have already spoken on other occasions about the specific case of local restoration. Just in Spain, restaurants and services catering lose 63.000 tons of food. About a 40% what occurred.

Both for owners and society, It is pressing resolve the situation.

Some restaurants have joined the initiative FoodForAll, a mobile app that allows retrieve food scraps and selling them to a fifth of the original amount.

In addition to contributing to a sustainable food, restaurants benefit in the following ways:

  • To increase profits while lowering costs.
  • to open a new clientele.
  • Get free promotions through social networks.
  • Improve social and sustainability image by collaborating with the FFA.

Another similar application is Nice To Eat You. The Spanish software operates under the slogan 'food is not pulled’ and offers a second life to foods that are to be discarded or prepared dishes that have not been sold. A picture, a nearby location and low price is all that is needed so that food does not end up in the garbage dumpster.

The effect that the widespread use of these applications that promote sustainable food could have on the ecosystem are unknown gastronomic, but a similar app known as Stop Wasting Food (brake food waste) Has got reduce food products entering the system for collecting garbage in Danish 25%.

The resounding success is due to the wide acceptance of the proposal. Why joint projects are small victories in a war that has lasted millennia.

in London, another group initiative begins to take shape. In the British city, 50 restaurants now choose sell the food they are going to throw at a bargain price. Among locals who joined experience are Aubaine, Hummus Bros, The Chop House, Detox Kitchen y Aquavit.

In Spain, WeSaveEat, It stands as a good choice to monetize leftovers in restaurants. This free application is gaining popularity by leaps and bounds because it allows an opportunity to turn what until recently was presented as a both moral and economic problem.

The crux of all the fuss is Karma, the last application on the market that claims to output that food remains unsold.

Karma has its origins in Sweden and is part of a cluster of emerging companies that are debated by ending the waste of food in restaurants and outlets wholesale.

With financial support from the VC firm, best known for having intruded on companies Groupon, and Sophia Bendz, marketing expert for neighboring company, Spotify, the situation of Karma is vibrant.

Initially, the application was devoted exclusively to dealing with restaurants, but now It works with all those stores that list food products. Greengrocers represent a negligible percentage of their customers. Total, They are already thousand businesses in Sweden those with Karma and, with the warm welcome he has received in the London restaurants, this number will only increase.

One of the co-founders of Karma, Elsa Bernardotte, notes that “nobody wants to admit it's part of the problem”. With few exceptions (for example Dan Barber of Blue Hill in New York or Doug McMaster Silo Brighton, which they operate under local maximum of not generating waste), this is not something you can say restaurateurs. Because “everyone has a role to play”, recalls animated Bernardotte.

How it works Karma

Restaurants committed to sustainable food only have to register as a business and fill in your details.

With geolocation information, Karma has displayed participating restaurants that are close to the user Mobile terminal. This is easily accomplished by integrating the phone GPS system and map displayed.

On the bottom, current bids are displayed, with its price and the number of remaining units. The law of supply and demand works its magic. Out of nowhere, enter new customers through the door whose face is not unknown to local staff. The discounts up 70% the original price They attract diners who normally would not have access to these establishments. A good way to monetize food I would have ended up in the dustbin.

New diners welcome the opportunity to taste dishes that otherwise would not have enjoyed, for example the Nordic restaurant with two Michelin stars awarded, Aquavit, where a dinner easily exceeds 50 €.

Restorers also appreciate the efforts of Karma. Hani Nakkach, founder Deal Restaurants, comments that “success lies in its simplicity, creating a situation in which all parties win while the medium is preserved“.

And although customers are made with delicious snacks for a bargain price and restaurants make food safe by remaining, the real winners are the environment and society. The fight against hunger and towards sustainable food being waged in every link in the chain of production and sale, Also in restaurants.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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