Sustainability Starts in the Kitchen
The industry loses $25B in revenue from more than 11 tons of food waste generated yearly.
Commercial kitchens typically waste 4% to 10% of the food they purchase before it ever reaches the customer’s plate
Consumer facing restaurants and retail represent the second largest (29% of the total) source of wasted food
“Many restaurants don’t even capture how much they’re wasting. There’s a lot more complexity and kind of navigating how much do I actually need to produce and prepare, which is not necessarily part of the intuition of an existing restaurant team”
– Ingo Stork, CEO, PreciTaste
“Many of their kitchens’ processes rely on untrained labor, largely because of high staff turnover. Predictive analytics from AI will hugely impact restaurant waste. You know almost exactly the amount of food that you would need, and it limits the amount of waste that you would otherwise incur if you didn’t have that tool available to you”
– Michael Steib, Partner, Melitas Ventures
the food they buy before it reaches…
