Discover expired food in the fridge It not only affects you economically, but also has a broad ethical and environmental impact. Apart from your personal loss, in Europe about 88 million tons of food are wasted every year, which entails associated costs calculated at 143,000 million euros, says Microsoft In the words of Bernhard Url, executive director of the European Food Safety Authority, "Europe wastes 30% of food, which is an ethical scandal" The problem, in addition to humanitarian, is environmental: 8% of greenhouse gas emissions they come from the food waste. Stopping waste is one of the objectives that the UN has set for before 2030, as part of the Sustainable Development Goals.
In 2013 was born Winnow, a startup dedicated to optimize the processes of use of food. The company proposes a scale that allows chefs to measure not only the kilos of food that they will throw away, but also their value and potential environmental impact. Thus, according to Mark Zornes, co-founder of the company, restaurants can be more efficient and waste between 40% and 70% less food. Among its clients, it has several giants of the sector, some well-known hotel chains such as Accor and even Ikea.
Telephone Y Sodexo At the end of last year, they presented "a solution for digital and sustainable restoration" based on the Internet of Things (IoT). Too Good To Go, is a app to buy food left over from restaurants. There are other initiatives like Yonodesperdicio.org. Other startup outstanding is Not the Migas, founded in Madrid by a group of agronomists concerned about waste. They were one of the first in Spain to take advantage of geolocation to raise awareness among staff. They close agreements with locals to offer their cheapest food. There are more initiatives of this kind, such as the Catalans We Save Eat and the Canary Islands project Food to Bento.
Also at the end of last year, the digital transformation consultancy Ladorian launched a technology that allows restaurants to reduce surplus food. The startup It installs its software on television screens in restaurants and produces the content that is disseminated through them. But it does not do it in a random way: Ladorian applies an algorithm through which content is emitted in a personalized way according to the food stock of the restaurant, assured last year to The Referent Miguel Ferrández, responsible for the Restoration Area.
Other startup call Phenix, this time French, tries to put in contact the multinationals that want to get rid of their products with associations that need them. The technology he has developed, explains Miguel Die, director of the company in Spain, It allows connect supply and demand in real time. The platform "also distinguishes the receivers that are closest to the companies to reduce the environmental impact of transport". The associations receive a sms or a e-mail with the information of the products of the companies, that can be as much food as of any other type.