About

On a mission to reduce food waste

Our mission is to reduce food waste by enabling food serving companies (e.g. canteens, caterers, restaurants and hotels) to plan more accurately and sustainably improve the quality of menus.

We believe that awareness is crucial when combating food waste so we aim to inform and empower everyone to take more sustainable and healthy food choices. Therefore, we have gone far to ensure that our systems can share menu information across multiple channels.

Our founding principle is that data is one of the most effective ways of sharing learnings and forming actionable recommendations. Everything in our menu planning system is enabled by a unique data collection methodology where we use IoT hardware to track everything from production, serving and plate waste.

Our mission pillars

  • Enable digital and data driven menu planning
  • Enable users to plan food servings smartly with analytical insights and improved convenience
  • Provide a basis for sustainable food choices
  • Omnichannel exposure of information on food servings so guests can take more informed and sustainable food choices
  • Enable end-to-end tracking of food servings
  • Enable users to track consumption and waste for all dishes in a food serving by providing connected IoT hardware
  • Provide data and insights on food servings
  • Collect organize and provide data and insights on food servings to lead the transition towards sustainable food serving

Why it matters

Reduce food waste through smart menu planning: 1/3 of the world's food is wasted

1/3 of the world’s food is wasted

Reduce food waste through smart menu planning: 170 trillion liters of water is wasted on food that never gets eaten

170 trillion liters of water is wasted to grow that food

Reduce food waste through smart menu planning: Foodservice companies typically waste 8-10% of their total food purchases

15-35% of total food purchases are typically wasted at food serving companies

Reduce food waste through smart menu planning: Food waste has a significant CO2-footprint

If food waste was a country it would rank 3rd in greenhouse gas emissions

Committed to UN global goals

Responsible consumption and production: reduce food waste by an est. 40-70% with FOODOP

Reduce food waste by an est. 40-70% with FOODOP and prevent surplus food having a substantial environmental impact.

Climate action: reduce the CO2 footprint through responsible menu planning with FOODOP

Reduce the CO2-footprint through responsible menu planning (incl. e.g., ingredient selections) with help from the FOODOP recommendation engine.

Good health and well-being: provide a basis for more informed and sustainable food choices with FOODOP

Provide a basis for more informed and sustainable food choices with FOODOP’s omnichannel information sharing system and digital menu labels.

Food waste hierarchy: Source reduction (i.e. prevention) is the number one way to reduce food waste

Source reduction (i.e. prevention) is the number one way to reduce food waste

  • – Environmental Protection Agency

Let’s get in touch to reduce food waste and sustainably improve your menus

info@foodoptimize.com

Where to find us

FoodOptimize Aps
Maskinvej 5, 2860 Søborg
CVR: 41210087

Info@foodoptimize.com

Reach out

We are always open to having a conversation.

Connect with us

Copyright 2021 FoodOptimize ApS