- Sustainability Problem
- Up to a third of harvested food is wasted. This inefficiency causes higher water consumption and greenhouse gas emissions than would otherwise be necessary to feed the population.
- In industrialized countries up to 40% of food waste happens at the consumer site when people and restaurants discard unused items from their kitchens.
- At the same time, 1.2B people globally do not have enough food to eat.
- Zero Percent is an app that allows commercial restaurants to donate their food to charities like soup kitchens and food banks.
- Donor lists the food items available and non profits can select the products that are right for them (for example, bulk nonperishable items could be more appropriate for a food bank) and schedule a pickup
- The restaurants are charged a fee for participating and presumably less food waste reduces the overall waste disposal costs for the restaurant.
- Nonprofits that serve food to low income populations
- Non profits already in the food rescue business (ex: City Harvest)
- Implementation Steps
- Market to businesses with clear business case for waste cost savings
- Partner with existing food rescue organizations
- Invest in drafting and complying with local food safety guidelines to protect brand.
- Aggressive targeted community outreach to build strong networks of donors and recipients in select communities.