FoodOp | Reduce food waste

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

Automated tracking of how much food is eaten at customer sites so you can produce the right food in the right amounts. FoodOp also digitizes several kitchen processes such as menu planning, CO2-estimation and signage.
catering

Join other caterers leading the sustainability agenda

FoodOp i Frokostfirmaet
FoodOp i Madklubben
FoodOp i Københavns kommune

Why catering kitchens choose FoodOp

Save money

Save money

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

Help the planet

Help the planet

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

Save time and paper

Automatize manual tasks such as menu planning and signage.

Increase customer loyalty

Increase customer loyalty

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

How does it work?

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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

Our customers say

“The platform enables us to prepare the right amounts, but also ensures that there is enough of the guests’ favourite dishes. It also encourages a more sustainable behaviour internally and externally.”

Michelle Rahbek
Michelle Rahbek

Head of Sustainability

FoodOp i Frokostfirmaet
“We get a daily report from each customer location with e.g., the food waste percentage and what our customers eat so we can make precise CO2 reports and help our kitchens on amounts.”
Jacob Anker Lassen
Jacob Anker Lassen

Partner

“FoodOp has established a food waste baseline for all kitchens in the municipality of Gladsaxe, which we can use to track our initiatives in the climate plan.”

Karen Brosbøl Wulf
Karen Brosbøl Wulf

Private Sector Lead

“The platform enables us to prepare the right amounts, but also ensures that there is enough of the guests’ favourite dishes. It also encourages a more sustainable behaviour internally and externally.”

Michelle Rahbek
Michelle Rahbek

Head of Sustainability

FoodOp i Frokostfirmaet
“We get a daily report from each customer location with e.g., the food waste percentage and what our customers eat so we can make precise CO2 reports and help our kitchens on amounts.”
Jacob Anker Lassen
Jacob Anker Lassen

Partner

“FoodOp has established a food waste baseline for all kitchens in the municipality of Gladsaxe, which we can use to track our initiatives in the climate plan.”

Karen Brosbøl Wulf
Karen Brosbøl Wulf

Private Sector Lead

FoodOp in press

Politiken om FoodOp
Foto: Tilde Døssing Tornbjerg

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Blog

Reduce food waste and run a more effective, sustainable, and enjoyable kitchen

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