FoodOp

Case Story

FoodOp has a vision of fighting food waste and helps canteens, restaurants and hotels measure and reduce their food waste every day. With FoodOp the chef gets a digital tool that can measure food waste and guests' taste preferences, and then use those insights to optimise future menus based on composition, quantities and climate footprint, among other things. 

The idea arose from a lack of knowledge about how much was actually eaten of the food the company Jespers Torvekøkken delivered to various businesses. They therefore wanted to collect data on how much was eaten of the different dishes.

The idea was taken up by the company FoodOp, who got in touch with us. We discussed different solution models at concept level. First we talked about a camera that could film buffets, or a spoon that could weigh the food you served onto your plate. But it was important to FoodOp that the solution and the model behind it were anonymous and did not draw attention away from the menu or the buffet. It was also important that the users - the guests - remained anonymous. Together we therefore arrived at the solution: a scale with sensors in it, placed under the serving dish. The scales automatically collect data on how much is taken and wasted for each dish, while simply acting as a table protector.  

Throughout the process, usability was the primary design specification, which threw up a number of interesting challenges. One of the first was battery life, and here we ended up with a design where the battery lasts eighteen months. Another example was that the dining guests should also benefit from the solution, and for that we developed easily removable magnetic digital displays showing users which dish is on the scales, along with allergens, nutritional content and the CO2 footprint per dish.
A third example was that the design had to withstand hot dishes and work in a food environment. By combining the skills of Move Innovation's mechanical, design and engineering departments with FoodOp's vision, we developed a design that met the design specifications, and today the solution helps address one of the world's biggest climate challenges.

The purpose of the development 

The purpose of these scales with sensors in them is to collect data on food waste and guests' taste preferences in canteens, restaurants and hotels, so they can adapt their menus to guests' tastes, make the right quantities and find inspiration for more climate-friendly menus. 

Food waste is estimated to account for 8-10% of global greenhouse gas emissions, and a large share happens in canteens, where 20-50% of total ingredient purchasing ends up in the bin. That shows how hard it can be to know what guests want, and how much food to make.

With FoodOp the chef gets a digital tool that can measure food waste and guests' taste preferences, and then use those insights to optimise future menus based on composition, quantities and climate footprint, among other things.