Inaugural
Proposals that could be a strong fit for this open call could include but are not limited to:
Solutions that can be easily integrated into existing operations that can compare restaurants’ inventory and sales
Modular, refrigerated storage systems to store otherwise wasted byproducts and surplus food for pick-up
Solutions to support standardized, consistent portioning when plating food
Co-branding opportunities, particularly ones that maximize the value of commonly wasted byproducts and trim in restaurant settings (e.g., coffee grounds, citrus peels, egg shells, etc.) such as upcycling solutions
Implementation of varying serving sizes (e.g., full serving, half serving)
Solutions to address waste generated on the line in full-service restaurants, where there typically isn’t space for a compost bin
AI-powered robots that can minimize prep trim and cut labor costs
New food donation, composting, upcycling models, etc. that offer a hassle-free pick-up system (could also offer feedback loops to restaurants with actionable insights on how much and what types of foods they’re diverting from landfill, and/or a compelling economic advantage for restaurants)
Proposals that are ineligible for this open call include:
Research proposals
Advocacy or policy related proposals
Traditional food donation and compost pick-up services (unless the services incorporate an innovative aspect that remove the existing challenges that has limited restaurant uptake such as costliness and capacity to store food until pick-up)
Proposals that do not directly reduce pre or post-consumer food waste in restaurant settings
To learn more about this open call theme and the challenges that ReFED aims to solve through the Catalytic Grant Fund, please review the FAQ page.
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