FoodOp | Reduce food waste

Reduce food waste and tailor menus to guest preferences

FoodOp is a smart menu planning and tracking platform that enables more sustainable, profitable, and enjoyable food service. Solutions for every kitchen.

Join other digital kitchens in leading the sustainability agenda

Empowering chefs, guests and the climate

 Help the planet

Help the planet

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

 Happier chefs and guests

Happier chefs and guests

Engaged chefs and food that is tailored to guest preferences

Money for healthier food

Money for healthier food

Save 6-15% on food costs, which can be used for better food to the employees.

 Report on CSR

Report on CSR

Automatic reports on sustainability, nutrition, and employee preferences.

FoodOp in press

Politiken om FoodOp
Foto: Tilde Døssing Tornbjerg

Prisvinder opfinder nyt værktøj til at begrænse madspild. Hos Mærsk har det afsløret, hvem der smider mest ud

Finans om FoodOp

Iværksættere har fundet opskriften mod madspild: Vejer din frokost i kantinen, uden du opdager det

TV2 Lorry om FoodOp

Nichlas’ onkel kickstartede smart idé – nu har den reduceret madspild med 190.000 kilo

Our customers say

“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 any more. The system generates digital displays for all dishes.”

Carsten Lundsgaard
Carsten Lundsgaard

Head Chef

“Everyone in the canteen can follow the climate footprint of our food & beverage, and our development in terms of food waste, which reminds everyone of our commitment to become CO2 neutral by 2030.”

Per Lund Hansen
Per Lund Hansen

Managing Director

“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 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 any more. The system generates digital displays for all dishes.”

Carsten Lundsgaard
Carsten Lundsgaard

Head Chef

“Everyone in the canteen can follow the climate footprint of our food & beverage, and our development in terms of food waste, which reminds everyone of our commitment to become CO2 neutral by 2030.”

Per Lund Hansen
Per Lund Hansen

Managing Director

“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

Industries

Companies

Companies

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Municipalities

Municipalities

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Hotels

Hotels

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Catering<br>

Catering

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Canteens

Canteens

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Reduce food waste and run more effective, sustainable, and enjoyable kitchens

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