From five minutes
Additional serving time per day.
FOR WORKPLACE CANTEENS
Fixed compensation. Paid in advance.
Good food.
A good next step.
Redistribute surplus after regular service through a subscription. Scheduled pickups, fixed compensation for your canteen and impact reports on recorded collections.
Discuss the process and compensation
Fixed compensation
Agreed compensation paid before the service period begins.
A predictable setup
Limited access, set times. Your kitchen approves the food.
PLAN YOUR SURPLUS PICKUPS
A clear framework.
You stay in control.
You know when collections happen, who has access and what compensation is agreed. Your regular service comes first.
No suitable surplus?
If no meals remain, your canteen is not required to provide food. This is clearly covered in subscribers’ user agreements.
TWO STOCK PHOTOS. ONE CLEAR PROCESS.
Here’s how pickup works.
Set up together
Your team gets app access. We agree scheduled pickups and compensation, and organise subscriber access.
Check-in photo
Before the first subscriber arrives, your team photographs the approved starting stock in the canteen app.
Collect & photograph
Subscribers collect food in their own containers and photograph their meals in their own app.
Check-out photo
After the last subscriber leaves, your team photographs the remaining stock. This photo-based process requires no weighing.
THE CANTEEN APP
A process your team can keep track of.
Manage access and collections digitally. Food decisions stay on site.
- Before: record the starting stock
A check-in photo before the first pickup.
- After: record what remains
A check-out photo after the last pickup.
- In between: your service
Subscribers photograph their own meals. Your team doesn’t need to weigh individual portions.
IMPACT REPORTS ON FOOD REDISTRIBUTION
What gets collected?
How often? How much?
Our impact reports show recorded meals, collection frequency and estimated quantities. Subscribers provide the meal photos; AI-assisted analysis estimates the amounts. Recipe data supports the calculation of estimated CO₂ equivalents.
Example image · AI-generatedSTOCK PHOTOS
Start & finish
The canteen records stock before and after collection.
PICKUP PHOTOS
Estimate quantities
AI-assisted analysis of meal photos. No gram-level measurement.
RECIPE DATA + ESTIMATED QUANTITY
Calculate CO₂e
Present expected CO₂ savings as a model-based estimate.
PUT THE DATA IN CONTEXT
Your data advantage at a glance.
Recorded
Which meals were collected and how often, supported by pickup confirmations, stock photos and meal photos.
Estimated
The amount visible in a photo and the CO₂ equivalents calculated from it using recipe data.
For your planning
Identify recurring surplus and consider it alongside dishes and guest numbers.
In development: AI-assisted guest forecasts to support your production planning.
GET STARTED TOGETHER
Introduce a process that fits your day.
We start with your schedules, responsibilities and routines. Together, we establish which food is suitable, who manages access and when pickup makes sense.
Responsibility for food safety and approval remains with the food business. Photo analysis does not replace hygiene checks. A precise waste balance requires additional measurements; these are not a prerequisite for the pickup process described here.
What we discuss first
- End of service, current surplus volumes and hygiene procedures.
- Responsible team members and the participant group.
- Pickup times, personal containers and digital confirmation.
- App access, stock photos and available recipe data.
FREQUENTLY ASKED QUESTIONS
What your team wants to know.
How much work is involved, and when do we receive compensation?
Additional serving time starts at five minutes a day. Your canteen receives fixed compensation before the agreed service period begins.
Does Food Be Good work for a canteen serving shift workers?
Suitability depends on your serving and closing times. Together, we discuss a clearly defined pickup window after regular service. We don’t promise a one-size-fits-all schedule.
What do surplus and overproduction mean?
Prepared food that was not needed for regular service. Your kitchen decides which of it can be redistributed under the applicable requirements.
Who decides which food can be released?
The responsible kitchen decides on quality, hygiene, quantity and availability. Food Be Good does not replace this assessment. If there is no surplus, there is no obligation to serve. This is covered in subscribers’ user agreements.
Do we need a new till system?
Digital access and on-site pickup confirmation are central to the process. We’ll review your site’s technical setup together.
How do we know whether our planning is improving?
Compare similar weekdays, dishes and guest numbers alongside the stock photos. Photo analysis provides estimated quantities. Additional production and waste data can show whether overproduction is actually falling.
THE NEXT STEP
Let’s get to know your site.
Tell us when service ends and how you currently handle suitable surplus. Together, we’ll explore a process that fits.
Discuss a pilot
We start with a conversation. Availability and conditions are agreed individually.
Food Be Good for university cateringIllustration · AI-generatedCOSTS & THE EU DEADLINE
What leftovers reveal at year-end.
Understand food losses, the June 2027 deadline and how to redistribute suitable surplus.
Read: food waste and the EU’s 2027 deadline