An online food donation marketplace helping transportation of surplus, edible food to nearby shelters, kitchens and areas of need in order to reduce the rate of both hunger and wastage is termed as ‘Zero percent.’

A graduate student at the University of Illinois took this great initiative. According to him no shopkeeper, baker or a chef can predict how much quantity of food would be sold out that particular day and there is no record for the remaining which should be utilized and managed properly. Hosted by the UIUC computer science department, He created zero percent. A number of challenges were faced by zero percent. For example; Understanding variables regarding excess food with the need of the community. Rescuing food was also a big trial in the large cities. Reliability and safety were also very important. Trained and Certified staff and food drivers were also in demand. Nutritionists were required to check out the hygienic conditions of the foodstuff and edibles. Another bigger challenge was funding.

‘SNACKPASS’ was created in order to support the ongoing costs of reliable and safe food transport. It provides fresh and yummy snacks, drinks and treats to the community. The team was committed to reducing food waste and the mission is working great to support the aim of eliminating food waste.

Chicago and Modern Example

The city of Chicago is working awesomely with a restaurant and foodservice community. Zero percent also gained great favor there. The mission aims that with the right heart and time, everyone can be part of the change. Zero percent aims to overcome lack of food access to a number of people. The CEO and the team are looking forward to the opportunities in order to grow zero percent beyond Chicago. A replicable model can be used over all to both reduce food waste and feed more hungry people. Some other communities are also focusing on this non-profit aim.

          “zero percent: A technology to reduce food waste and hunger at the same time.”

The leftover edible food that is fit for human consumption, spoiled or discarded is listed as food waste. After all, we are all dependent on food for our survival and it sounds pretty tasty too. In the grocery store shop, we are so eager to buy an epic stock to fill our cupboards, shelves, and refrigerators. Most of the times, we buy breakfast instead of preparing it early in the morning, similarly get some snack for lunch and usually dine out at night. After a day or two or a week the icebergs of vegetables in your fridge starts to putrefy, other stuff gets smelly and rotten, bread turns odd. All of a sudden, we find ourselves throwing out the very food that we felt great about buying. This is so relatable that most of us fall victim to throwing out food wasting it largely.

Avoid Food Wastage

Wastage of food causes huge harm to the planet and environment. Food waste that ends up in landfills produces a large number of poisonous gases like methane.  Large amount of food waste spoils freshwater and groundwater resources too. This is affecting the earth’s health to the great extent. We need to increase our great efforts to better care for our planet.