Food waste not only impacts the environment but also represents a loss of resources and economic inefficiency. By combining AI technology with active user engagement, REDUCE, one of the innovative solutions selected in FOODITY’s Open Call 2, aims to provide actionable insights that help catering companies optimise operations, reduce waste, and promote more sustainable dining practices. This data-driven approach ensures that interventions are both effective and tailored to real-world conditions, bridging the gap between analysis and actionable solutions.
REDUCE (Reduction through Engagement and Data Utilisation for Controlling Excess) combines active user engagement with cutting-edge AI technologies to effectively tackle plate waste in canteens.
At REDUCE, data will be gathered on various factors, including food waste levels, environmental conditions, and consumer dining habits. This will generate a robust dataset that will serve as the foundation for training an AI algorithm designed to predict food waste patterns under specific conditions.
Leveraging these insights, the algorithm will recommend targeted interventions to catering companies, allowing them to move from data analytics to forecasting behaviours and dynamically adapting canteen operations.
By integrating AI-driven predictions with actionable recommendations, this solution empowers canteens to reduce plate waste while significantly enhancing overall efficiency and sustainability.
Watch the video below to learn more about REDUCE:
The REDUCE team
The REDUCE team project brings together three organisations based in Italy:
Behavix
Behavix is an Italian startup and benefit company born with the specific goal of reducing leftovers and food waste in general by engaging consumers in collective catering contexts.
Spritz Matter
Tesaf Department – University of Padova
- Massimiliano Carraro COO at Behavix, REDUCE project coordinator.
- Stefania Malfatti, CEO at Behavix. Full-stack development supervisor.
- Luca Pajola, CTO at Spritz Matter, REDUCE project coordinator.
- Roberta Conte, CFO at Spritz Matter, administrative management, IP/legal protection, business planner & credit analyst.
- Pier Paolo Tricomi, AI engineer at Spritz Matter.
- Lorenzo Guerrini, Professor at TESAF Department. REDUCE project coordinator.
- Francesco Marinello, Professor at TESAF Department.
- Alberto Carraro, PhD Student at TESAF Department.
REDUCE demonstrates how data and AI can turn insights into practical action, helping canteens reduce plate waste while improving efficiency and sustainability. The project highlights the potential of combining technology with user engagement to tackle real-world food system challenges. By transforming data into targeted recommendations, REDUCE empowers catering companies to make informed decisions that benefit both the environment and their operations.
Stay tuned to discover the stories of other FOODITY innovators in our News section!