FoodOp | Reduce food waste

Improve customer satisfaction and save up to 15% on food costs

FoodOp helps canteens track the number of guests and how much food is eaten, so chefs can serve the right food in the right amounts.

FoodOp also digitizes several kitchen processes such as menu planning, CO2-estimation and signage.

Join other canteens leading the sustainability agenda

FoodOp i Madklubben
FoodOp i Coloplast

Why canteens choose FoodOp

Help the planet

Help the planet

Reduce the CO2 footprint by 20-35% through less food waste and more sustainable menus.
Save money

Save money

Save up to 15% on food costs by reducing food waste, and improve the quality of meals.

Save time and paper

Save time and paper

Automate signage with digital displays for each dish.

Improve customer satisfaction

Improve customer satisfaction

Tailor menus to employee preferences and connect chefs with their guests.

How does it work?

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What we offer

Menu planning and tracking

FoodOps digitale skilte

Automatic food waste tracking​

Mål madspild automatisk

Support the CSR-strategy

Understøt CSR-strategien​​ med FoodOp

What our customers say

“It has been important for us to involve the employees in the sustainability journey, and FoodOp enables us to automatically share data on e.g., popular dishes, food waste and CO2
Joachim Sjøgren Larsen
Joachim Sjøgren Larsen

Food & Beverage Manager

“The platform shows us exactly what and how much food our guests eat so we can buy the right amounts. Additionally, we do not spend time on signage any more. The system generates digital displays for all dishes.”

Carsten Lundsgaard
Carsten Lundsgaard

Head Chef

“Everyone in the canteen can follow the climate footprint of our food & beverage, and our development in terms of food waste, which reminds everyone of our commitment to become CO2 neutral by 2030.”
Per Lund Hansen
Per Lund Hansen

Managing Director

“It has been important for us to involve the employees in the sustainability journey, and FoodOp enables us to automatically share data on e.g., popular dishes, food waste and CO2
Joachim Sjøgren Larsen
Joachim Sjøgren Larsen

Food & Beverage Manager

“The platform shows us exactly what and how much food our guests eat so we can buy the right amounts. Additionally, we do not spend time on signage any more. The system generates digital displays for all dishes.”

Carsten Lundsgaard
Carsten Lundsgaard

Head Chef

“Everyone in the canteen can follow the climate footprint of our food & beverage, and our development in terms of food waste, which reminds everyone of our commitment to become CO2 neutral by 2030.”
Per Lund Hansen
Per Lund Hansen

Managing Director

FoodOp in press

Politiken om FoodOp
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