FoodOp | Reduce food waste

On a mission to reduce food waste​

We reduce food waste by enabling food service companies to plan more accurately and sustainably, improve the quality of menus.

We’re FoodOp, and we’re enabling the future of foodservice

Nichlas Saul, CEO and co-founder, Christian Borkenfelt, CTO and co-founder

We enable more sustainable, profitable and enjoyable food service. With engaged chefs and happy guests.

Why should 1/3 of all food be wasted?

FoodOp was founded in 2020 with a vision to reduce food waste in commercial kitchens. It quickly turned out that food waste was a symptom of an analogue eco-system with great potential to improve the environmental footprint, productivity, and the quality of food servings.

Besides food loss, the analogue eco-system entails a wide range of manual tasks and limited connection between the chefs and their guests. How can chefs possibly know what people want and how much to serve every day?

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That was the beginning of FoodOp

We’re a new layer of technology that helps commercial kitchens measure food waste and guest preferences, and then use these insights to improve future menus in terms of e.g., quantities, guest preferences and the environmental footprint.

We do so through a menu planning platform that is enriched by data from scales that are placed under all dishes and organic bins in food servings. From there, the scales automatically measure consumption and leftovers for each dish.

Our impact

So far, FoodOp has helped to save

0

+

kg of food
0

+

kg of CO2
0

+

DKK

Food waste in numbers

1/3

of the world’s food is wasted.

170 trillion

litres of water are wasted to grow the wasted food.

 

3rd

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

20-50%

of total food purchases are typically wasted in food service companies.

1/3

1/3

of the world’s food is wasted.

3rd

3rd

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

 

170 trillion​

170 trillion​

litres of water are wasted to grow the wasted food.

20-50%​

20-50%​

of total food purchases are typically wasted in food service companies.

 

 

Committed to UN
Sustainable Development Goals

Goal 3
Good health and well-being

Provide a basis for more informed and sustainable food choices with Foodop’s omnichannel menu sharing and digital menu signage.

Goal 12
Responsible consumption and production

Reduce food waste by 40-70% with FoodOp and prevent surplus food from having a substantial environmental impact.

Goal 13
Climate action

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

Source reduction is the number one way to reduce food waste

– Environmental Protection Agency

Meet the team

Nichlas
Saul

Co-Founder and CEO

Christian Borkenfelt

Co-Founder and CTO

Mads
Petersen

Head of Customer Success

Jonas
Jepmond

Head of Sales

Malthe
Laursen

Lead Software Engineer

Jonathan Blauenfeldt

Business Analyst

Justina Jemeljanovaite

Multimedia Designer

Valdemar Landberg

Software Engineer

Nichlas
Saul

Co-Founder and CEO

Christian Borkenfelt

Co-Founder and CTO

Jonas
Jepmond

Head of Sales

Mads
Petersen

Head of Customer Success

Malthe
Laursen

Lead Software Engineer

Jonathan Blauenfeldt

Business Analyst

Justina Jemeljanovaite

Multimedia Designer

Valdemar Landberg

Software Engineer

Join us

Join us in building technology for more sustainable, profitable and enjoyable commercial kitchens!

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