People enjoy going to restaurants. You get to try new cuisines and different kinds of food. When we go to restaurants, we order what we want, enjoy the meal, the ambience and the company. What we don’t see behind the scenes is the huge amount of excess food, that has been pre-prepared or prepared, that will be thrown away at the end of the day because of the lack of demand. This excess food, that sits in kitchens is just as fresh as what is being served to guests, except that there are not enough people at the restaurant who want to consume it.
On one hand, all this excess food, is being wasted more than ever. On the other hand, we see a lot of people who don’t eat their three meals a day. People who compromise on their food for the sake of its prices. People who are looking to try out different restaurants, but are on a budget. How can all these situations that are so different from one another, exist in the same space?
Thinking about a way to bridge this gap, I realized that food wastage was not a demand problem, but rather, a logistics problem.
Finding ways to help both restaurants to manage their excess food, and helping people get access to this excess food, without compromising on the quality, was fascinating to me. After having spoken to several students, it was quite evident that a lot of students skip meals frequently (due to effort it takes to make meals at home, prices of ordering in frequently, and inconsistent stock of food at home), they don’t eat three meals a day, every day. By bringing together these two groups of people, we can help restaurants manage their excess food, and help students (and other people) have more nutritious meals throughout the day.
What interests me most about this issue is helping consumers access this food and designing the service from the very beginning, starting at the restaurant till when it reaches the consumer. Designing this service to be as sustainable as possible and ensuring that the user experience at all touchpoints of this service is good, is what intrigues me to continue working on this and build a solution that can benefit both the restaurants and it’s consumers.
Originally published at https://medium.com on April 16, 2020.