Estimating food waste in collective restaurants is an important step for environmental and economical reasons. While current methods try to roughly estimate the amount of over-production, it is still limited to quantify with precision final wastes.
Solution
Regarding this issues, we made a complete acquisition system combined with detection and volumetric algorithms to estimate the waste. Thus, chief got the possibility to adapt their menus to minimize the amount of waste, previously invisible.
• Improve decision making with better reports of the waste
• Reducing cost by reducing the amount of food waste
