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.
1/3
of the world’s food is wasted.
3rd
If food waste was a country it would rank 3rd in greenhouse gas emissions.
170 trillion
litres of water are wasted to grow the wasted food.
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

Malthe
Laursen
Lead Software Engineer

Carlos
Ventura
Backend Developer

Valdemar Landberg
Software Engineer

Justina Ramonaitytė
Multimedia Designer

Amalie
Lange
Business Analyst

Jonathan Blauenfeldt
Business Analyst

Nichlas
Saul
Co-Founder and CEO

Christian Borkenfelt
Co-Founder and CTO

Mads
Petersen

Malthe
Laursen
Lead Software Engineer

Carlos Ventura
Backed Developer

Valdemar Landberg
Software Engineer

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!