One of the things that continues to inspire me is meeting people who quietly build practical solutions to very broken systems.
I met Jelle on one of the early Dutch delegation trips to South Africa that I was invited to join. Funny enough, we also discovered we had a mutual friend in Cape Town - proof again that the world is much smaller, and more connected, than we think.
Since then, I’ve loved watching the growth of #WASTE-e and the intelligent simplicity behind what they’re building.
Here’s the reality:
Restaurants and hospitality businesses spend enormous amounts of money ordering stock, managing kitchens, forecasting demand and controlling costs…
…but often have very little visibility into what is actually being thrown away post-consumer.
Why?
Because chefs plate the food…
and waitering staff scrape the leftovers.
The feedback loop is broken.
And in a world facing rising food costs, pressure on margins, and increasing environmental strain, that disconnect is no longer sustainable.
This is exactly why systems like #WASTE-e matter.
Measure the waste.
Understand the patterns.
Reduce unnecessary loss.
Improve operational efficiency.
Lower emissions.
Save money.
Simple.
Practical.
Scalable.
Honestly, every commercial kitchen should be exploring systems like this. We are finding it frustrating as the adoption uptake is low. People don't like change!
Welcome to the platform, #jelleVijfhuize, and well done. I'm excited to see this develop.
