In the United States, up to 40% of all food produced is wasted. If we combined all restaurants, cafeterias, fast food and caterers, they all together, throw away more than 43 billion pounds of food per year.
Many studies agree that this is one of the biggest concerns of our generation:
"Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change" - John M. Mandyck & Eric B. Schultz
“Why wasting food is bad for the planet” - The Economist
“Food Waste Is Becoming Serious Economic and Environmental Issue” - New York Times
The more people know about Food for All, the larger our community will become! We've made it easy, just hit one of the buttons below:
Location: Food for All allows you to search for the closest restaurants that have available food for you.
Pricing: Restaurants determine the pricing of each meal, between 50% and 80% cheaper than the original price.
Pickup time: Restaurants determine the time frame when customers can pick up their meals. Usually around the business’ closing hours or at the end of each shift.
* 1 FFA meal is equivalent to approx. 3/4 lb and values approx. $6.25
If you’re already part of the Food for All community - early adopters & backers - that's fantastic! You are part of a group of proactive people that are creating a major environmental and social impact. If not, we invite you to join those who have supported and guided our journey so far.
30 seconds of your time could make a big difference in growing the Food for All community. Hit one of the buttons below and help us fight food waste!
A big thank you for meeting Food for All. We can't wait to see the hundreds of meals we will be able to save together.
In the meantime, be sure to keep posted through our social channels and mailing list:
Risks and challenges
1. Product/Market Fit - Building a platform beyond prototypes and beta tests means setting up an entire team of people working towards the same goal (technical and non-technical).
We are mitigating this risk by truly understanding the market needs and with mentorship from the Sustainable Technologies and Health program at the Harvard T.H Chan Center for Health and the Global Environment, where we are developing our first prototype, go-to-market strategy, and assessing the sustainability benefits of saving food.
2. We're creating a platform aiming to build social awareness regarding food waste. Different from other platforms, we allow people to make major social impact and are a mission oriented company that wants to change a cultural behavior - towards stop the increasing percentage of food waste in the U.S.A.
Everyone's cultural behavior is different, that's why Food for All will show to each person involved, through the use of deep analytics, the benefits that saving food brings to them.Learn about accountability on Kickstarter
- (48 days)