LOWINFOOD is aimed at reducing the waste of all food products at the consumption stage, with a particular focus on perishable foods. This will be done by testing, improving and demonstrating six different innovations

To this end, LOWINFOOD has focused on three target groups: food service companies (e.g. business and school caterers, restaurants); pupils and teachers at schools, and individual consumers.

Among the innovations, five of them are technological innovations envisaged for forecasting, waste tracking, managing food provisions and selling restaurants’ surplus food. The last one is an educational approach against food waste to be implemented in schools.

Innovations being tested and improved in LOWINFOOD for out-of-home consumption

Innovations being tested and improved in LOWINFOOD for household consumption

9-Smart bin restaurants

Smart bin for restaurants’ and hotels’ kitchen

KITRO provides restaurants, canteens and hotels with a fully automated food waste management solution. By combining image processing and deep-learning technologies with a hardware solution, relevant information on the food being thrown away is captured and analysed. This empowers food services to make informed decisions and optimize work practices leading to a reduction in food waste, food cost and their negative environmental impact.

13-App manage food provisions

Mobile app to manage household food provisions

CozZo is a food, home & personal supplies manager, combined with versatile shopping and meal planners, which helps users avoid food waste by tracking what they have and when it expires. The system reduces users’ product management efforts with suggestions and auto-update algorithms based on predictive self-learning technology.

10-Restaurants demand forecast

Technological innovation to better forecast meals in food service

Mitakus is forecasting software for restaurants allowing them to reduce the preparation of surplus food. It provides accurate forecasts and menu recommendations with the help of an artificial intelligence algorithm. This is particularly important for commercial kitchens and restaurants that increasingly use fresh and perishable ingredients. It is expected to reduce the preparation of surplus food and overstocking, thus preventing the waste of raw and prepared food, making restaurants more profitable and sustainable.

14-App selling restaurants surplus

Mobile app to sell restaurants’ surplus food

Regusto is a mobile application that allows consumers to buy meals at a reduced price from restaurants, and to help saving food waste at the same time. Restaurants use Regusto to sell fresh meals prepared in surplus. Thanks to geolocation and proximity marketing, it enables consumers to find the closest offers. The meals purchased are stored in the REGUSTO bag, a convenient and ecological box.

11-Plate waste tracker schools

Plate waste tracker for school canteens

The plate waste tracker is a technological innovation developed by the Matomatic company, consisting of a smart scale, giving primary school pupils feedback on how much plate waste they generate. It is able to give pupils a prompt communication about the quantity of food they are leaving on their plate, and also allows children to provide feedback to the canteen staff on why they wasted food.

12-Education schools

Educational approach against food waste at schools

An innovative approach will be arranged against food waste at school canteens, which will involve pupils, teachers and kitchen staff: the educational meals. Some educational activities will be carried out focused on raising the awareness of the food waste issue, to foster its reduction. There are several teaching materials about food waste aimed to be used at schools, and they will be adjusted to be suitable for education meals, that is, to be used during meals.