ESHAAN'S IDEA: Charging restaurant customers for the leftover food on their plates, to prevent food wastage
Your country
India
Are you submitting as a team or as an individual?
Individual submission
In one sentence, tell us about your idea.
Charging restaurant customers for the leftover food on their plates, to prevent food wastage.
Finish this sentence: My ideal collaborative partner or partners would be...
the food and beverage service outlets, their management, who can arrange for a separate measuring system to keep a check on food wastage.
In regards to finding the right collaborator, what is the most immediate or most pressing challenge you're facing right now?
My collaboration would mainly be with F&B outlets, be it fine-dinings or QSRs. The main challenge, according to me in this would be getting time from the concerned people. The industry is fast-paced, and it would be a bit difficult getting the people's attention towards this.
BONUS QUESTION: What is it about your idea that makes you feel good?
It is a very simple idea, with no investment required as such, and can easily aware people for reducing food wastage to zero, leading to a sustainable environment and tourism, helping in preventing climate change as well.
What makes your idea innovative? Why has no one ever done it before?
I am not sure if this is happening anywhere, but is certainly not happening on an adequate level. This is needs to be widely taken up to have a positive impact on our environment.
How far does your idea reach?
Local
Ideally, when would you launch this idea?
In a few weeks
Who will benefit the most from your idea?
The world will benefit, which is the main aspect of this idea. On the other hand, as it will reduce food wastage, hospitality industry will also be benefited.
At Sigmund, we are interested in ideas at the intersection of People, Planet, and Profit. How does your idea support these three categories?
People would care more about the food, wasting its less and consuming responsibly. Planet will be the ultimate recipient from this trend's outcome. Less wastage will be lead to conducted consumption, thus leading to optimum utilisation of food ingredients. Also, charging money for the food wastage can be considered an extra source of income for the outlet.
Making the world a better place can seem daunting. At Sigmund, we have found this list of UN Goals to be a great compass. What UN goals would you say your idea relates to?
Responsible Consumption and Production
Partnerships to achieve the Goal
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