OpenIDEO is an open innovation platform. Join our global community to solve big challenges for social good. Sign Up / Login or Learn more

Chef Bruno - The supply expert on SmartFood

A smart supply service, to help businesses make the most of food that normally is waisted. (SmartFood: low price, high nutritional value).

Photo of Manuel Pardo
19 10

Written by

CHEF BRUNO - is a service that supplies smart food, while helping you to improve your restaurant menu.

Chef Bruno brings the advantages of SmartFood to the restaurants. Advantages like low prices, high nutritional value and public recognition for your contribution in lowering foodwaste. Furthermore, Chef Bruno can give expert advice to improve the supply management of your restaurant, and the attractiveness and variety of your menu. 

_________________________________________________________

DEFINITIONS

SmartFood - Crops with high nutritional value and low price (due to low aesthetic appeal or difficulty to be sold in the main supply chains)

SmartSupply - Supply chain that increases the cost-effectiveness of crops-supplies by cutting intermediaries and making the most of the food that normally is wasted in the regular supply chain.

_________________________________________________________

THE COLLECTION SYSTEM

A Collection Market Place - A platform designed to find actors, that would like to sell, move or collect smart food.

Through the platform Chef Bruno would deal SmartFood on a fair price, prioritising producers on short distance to cut with intermediaries and long distance supply chains. 

We have already identified actors that collect supply chain-waste crops at the central wholesale food market in Bogotá. 

_________________________________________________________

TARGET MARKET

Currently the smoothies are booming in Bogotá, and the biggest and most traditional restaurant sector are the “Home made food“ restaurants. Those would be our target market clients. 

What early, lightweight experiment might you try out in your own community to find out if the idea will meet your expectations?

Early prototyping - showing the value proposition to restaurant managers or producers, food dealers or transporters. To see if they are in!

What skills, input or guidance from the OpenIDEO community would be most helpful in building out or refining your idea?

Well, we would like to get guidance on how to test the viability of the idea. Also, this would be a complex business, What would be the ideal, low scale MVP? What would be the critical assumptions to validate?

Tell us about your work experience:

Strategic Designer for Innovation - Teaching entrepreneurship classes in a Business School, and working also in product Innovation, Social Innovation and Public Innovation projects/jobs.

This idea emerged from

  • An OpenIDEO Outpost or Chapter

How far along is your idea?

  • It’s just been created! It’s existed for 1 day - 1 month

19 comments

Join the conversation:

Comment
Photo of Manuel Pardo
Team

What do you think guys? let us know!
luisa covaria @DeletedUser Alex Alden 

Photo of Stephanie Gómez Pérez
Team

Manuel Pardo Chef Bruno - SmartSupply for SmartFood 
I would like to add that this "The Chef Bruno advice" would be very useful as a blog where you can also advice other user to recognize other "new markets" where you can find "0 km" products.

Photo of Manuel Pardo
Team

Great!! I love the 0km food approach!! it is a great concept!!

Photo of Daniela Restrepo Ortiz
Team

What if this blog could also include a "Chef Bruno smart food print"? It would be a way to measure the amount kilometers step by step in order for the individual to feel more motivated to reach the 0 km state!

Photo of Daniela Restrepo Ortiz
Team

Check out this "social print" concept used and tested already in Colombia http://mottodots.org/huellasocial/ 

Photo of Manuel Pardo
Team

Wooow wooow this sounds good!! 

Photo of Ma. Antonia Villacís Ce.
Team

It's great for people who eat outside their homes. But, how would they know that the restaurant offers SmartFood from a SmartSupply? Because, for some consumers would be very attractive to eat at these places.

Photo of Manuel Pardo
Team

Hey Thanks for the comment! 
Well, Thats why we are also creating the “SmartFood Label“... those restaurants would definitely have the label, like a quality seal. The label is meant to give value to products, because it matters to the consumer. 

Photo of Catalina De la Rocha
Team

Hey! I think it would be great to host a SmartFood festival where local restaurants and chefs prepare delicious dishes with these " unwanted products" . Once people try the tasty smoothies and other dishes, you can measure the acceptance of the products and then sell the "Chef Bruno" concept to the restaurants AND the consumers. 

Photo of Maria Paula Escobar Olarte
Team

That's amazing! its a challenge for chefs to invite people to try different recipes and dishes and also it can involve nutritionist to measure the impact in the new products in health :)

Photo of Manuel Pardo
Team

Hey Cata!!! Great, thanks for the comment!! 
Well, we have simultaneously published another idea about something very close to that: A Smartfood Competition to position and prove the advantages of SmartFood and foster the “SmartFood culture“. 
https://challenges.openideo.com/challenge/food-waste/ideas/smartfood-competition-label-lab
But that is a great contribution, because we also have to make consumers try it, a fest is a great add. 

Photo of Luis Delgado Corrales
Team

Thats amazing! I like the expert advice to improve the supply management of restaurants, that would be volunteer? or a pool of consultants. 

Photo of Manuel Pardo
Team

Hey Luis, great!!
We go for a planning app with smart suggestions and then a pool of experts, including chefs. 
Thanks for the comment! 

Photo of Stephanie Gómez Pérez
Team

Manuel Pardo Chef Bruno - SmartSupply for SmartFood 
I think it could work not only for restaurant managers, but also for conscious individual that are looking for a responsible consumption.

Photo of Manuel Pardo
Team

Thanks Stephanie!, I think it might work for individuals as well, however, We consider the volume and potential profit (together with viability) could be significantly bigger while working in a B2B scheme.
Furthermore, we consider that we could create more value for businesses, giving them good savings, advice and changing their perspective about food. 

Photo of andrea naranjo
Team

Es posible que esto aplique a dos lineas B2B B2C  ya que se puede ofrecer nuevas soluciones a los restaurantes pero también comida mas económica y fit a los consumidores que desean cuidarse sin incurrir en grandes gastos 

Photo of Ozuluonye Shedrack
Team

Hi Manuel Pardo,
Your idea contribution is a great one. Acting as an intermediary between restaurants owners and the likelihoods of those who needs food waste for other value creation is a goods one. most especially from the advanced countries with competitive and challenging business environment.
My advice will be:
(a) identify whats type of food waste are prone to your targeted location?
(b) identify who the possible vendor will be and the usage should in case you may orient new users on how       to use refine. 
(c) try testing some of your assumption to see users reactions. 

Good job i enjoy it.  

Photo of Manuel Pardo
Team

Great Contribution Ozulu! Gold in every word! 
(a) We were thinking is focusing in Smoothies and Home made food restaurants, which are right now the strongest local food value propositions right now.  
(b) well, I think the vendors would be preferably producers. However we have also identified actors that regularly collect wasted crops at the big wholesale food market in Bogotá. 
(c) Right! that would be the next step! 

Photo of Manuel Pardo
Team

What do you guys think? Do you think it could work for restaurant managers?