FoodOp | Reduce food waste

How to anchor the CSR strategy in your culture?

FoodOp helps canteens track the number of employees 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 companies leading the sustainability agenda

FoodOp i Coloplast
FoodOp i Penneo
FoodOp i Beierholm

Why companies choose FoodOp

Help the planet

Help the planet

Reduce the CO2 footprint by 20-35% through less food waste and more sustainable menus.
Improve employee satisfaction

Improve employee satisfaction

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

Save money

Save money

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

Report on CSR

Report on CSR

Report on sustainability, nutrition, and employee preferences.

How does it work?

Share menus with insights on nutrition, CO2 and food waste with digital display and your company’s intranet.

By placing digital scales under all dishes and organic bins, we can track total consumption, your favourite dishes and food waste.

These insights are automatically made available in FoodOp’s menu planning module, which provides e.g., amount recommendations, CO2 estimates and suggests dishes that your employees love.

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Solutions

Menu planning and tracking

FoodOps digitale skilte

Automatic food waste tracking​

Mål madspild automatisk

Support the CSR-strategy

Understøt CSR-strategien​​ med FoodOp

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

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

Managing Director

“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 anymore. The system generates digital displays for all dishes.”

Carsten Lundsgaard
Carsten Lundsgaard

Head Chef

“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
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