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
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?
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
+
kg of food
+
kg of CO2
+
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.
Committed to UN
Sustainable Development Goals
Provide a basis for more informed and sustainable food choices with Foodop’s omnichannel menu sharing and digital menu signage.
Reduce food waste by 40-70% with FoodOp and prevent surplus food from having a substantial environmental impact.
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
Jonas
Jepmond
Head of Sales
Malthe
Laursen
Lead Software Engineer
Valdemar Landberg
Software Engineer
Clair
Mutebi
Frontend Developer
Justina Ramonaitytė
Multimedia Designer
Jonathan Blauenfeldt
Business Analyst
Amalie
Lange
Business Analyst
Nichlas
Saul
Co-Founder and CEO
Christian Borkenfelt
Co-Founder and CTO
Jonas
Jepmond
Head of Sales
Mads
Petersen
Malthe
Laursen
Lead Software Engineer
Valdemar Landberg
Software Engineer
Clair Mutebi
Frontend Developer
Justina Ramonaitytė
Multimedia Designer
Jonathan Blauenfeldt
Business Analyst
Amalie Lange
Business Analyst
Join us
Join us in building technology for more sustainable, profitable and enjoyable commercial kitchens!