Reduce Food Waste At Restaurants With Zero Percent
“As standard business practice, U.S. restaurants waste over $10 billion a year —Literally. When faced with the chore of trying to find use of excess fresh-food inventory, the easiest thing for a restaurant manager to do is just throw it away,” explains founder Rajesh Karmani, who delayed his PhD to start the company. Their solution is a marketplace where restaurants can hand out excess food through discounts or donations and find volunteers to drop off the food at food banks....