In the Czech gastronomy industry, 41,000 lunch menus end up in the trash, for personal consumption or (in the best case scenario) as a donation to charity. This means a loss of 1.6 billion CZK per year.
At the same time:
✅ 91% of guests support “saving food at a discounted price”
✅ Half of them would use a “saving” app
✅ Business managers are most often familiar with apps such as Nesnězeno, Zachraň oběd, Too Good To Go – but only 8% actually use them
A great example is Zátiší Group, which, using technologies such as Leanpath and cooperation with the Zachraň oběd initiatives, is able to transform surplus food into help for those in need.