GoLocalProv | At RI, restaurants sign up for an app to offer discounts

Tuesday 23 November 2021

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A new application is being prepared in IR

New app connects shoppers to restaurants and stores in Rhode Island – to buy surplus food at a reduced price.

According to “Too Good to Go,” more than a third of the world’s food is wasted. And they want to change that.

“We dream of a planet without food waste, and every day we work to make it a reality,” say the creators of the application. “Our app is the most direct way for you to get involved – just download, log in and save some perfectly good surplus food at your local stores. It’s always a surprise and instant good deed for the planet.


Customers can sign up for a ‘surprise bag’ of food – or lunch – to be picked up from a participating store or restaurant at a specific time at the end of the day, typically paying a third of what the food would cost. normally retail.

For businesses, they can be paid for food that is still “good” but is approaching its expiration date or, in the case of restaurants, for food that would otherwise be thrown away.

And like most food apps, customers can rate and rate restaurants and stores, so future consumers can get a feel for user satisfaction with service.

“Our mission is to inspire and empower everyone to take action against food waste. We know that in order to live and breathe this every day, we have to turn our words into deeds, “says Too Good to Go.” With this in mind, we have defined a new ambition: to contribute in every way possible to the building of the movement. global food waste. It is only when we all come together to fight food waste that we can generate positive change in society.

According to an app representative, an official launch in Rhode Island is expected in early December, but businesses and consumers can participate now.

RI now on App Map

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A new app wants to match stores and restaurants with surplus food – with customers looking for a big discount. PHOTO: Roma FB

In the United States, food waste is estimated to be between 30 and 40 percent of the food supply, according to the FDA. That figure, based on USDA’s Economic Research Service estimates of 31 percent food loss at the retail and consumer level, worked out to about 133 billion pounds and $ 161 billion in food loss. 2010.

“Wasted food is the largest category of material placed in municipal landfills and represents food that could have helped feed families in need,” writes the FDA. “In addition, the water, energy and labor used to produce wasted food could have been used for other purposes. To effectively reduce food waste will require cooperation between federal, state, tribal and local governments, faith-based institutions, environmental organizations, communities and the entire supply chain. “

In Rhode Island, more than half a dozen businesses have already signed up for the “Too Good to Go” app.

“It works very well for us. I like participating in programs like this, especially if we can help people, ”said Oliver Aldana with Roma on Federal Hill.

Aldan said that in addition to selling a meal that would normally cost $ 15 for a third of the $ 5 price, he likes to add even more.

“I like to do a good deal for people. I will also include bread and dessert, ”he said.

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The new app seeks to use technology – to help stop waste. PHOTO: file

At the Chalkstone supermarket, Rodger Rodrigue said the app also helped sell their hot food offerings at the end of the day.

“We can offer food products and packaged food [on the app], but there are ups and downs in terms of what people get, ”he said. “If I’m offering something that’s about to expire, there probably won’t be a lot of variety. It will probably be, say, four cans of graham crackers.

“We were already doing ‘grab deals’ in the store, if anything neared the expiration date we would lower the price,” he said. “We saw this as a way to get more people to buy from the store. “

“Everyone has waste,” he said of the industry. “If we can limit this and help people at the same time, you can’t go wrong.”

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Richard Dement

The author Richard Dement