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Empty Plate Discount

To encourage food waste reduction, those people who eat all the food they order, will get un-wasted discount offer in restaurants.

Photo of Talha Tanvir
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Written by

Food wastage is a major problem, If restaurants little bit increase the cost of food and provide un-wasted discount offer to level the cost, they could attract more customers, could reduce food waste, could improve the eating habits of people. 

Un-wasted offer should include 10% to 5% discount on fully empty plate

FAQs

Q: Will coupons be a requirement?
A: Every restaurant have their own system, The idea is that, at the billing time waiter will present the bill with net total and its checkbox, and the net total with discount with its checkbox, before collecting the plates waiter will examine the plates and mark the suitable checkbox. The manager or the security system will take care of the system that the waiters are doing well or not.
Q: Some kind of calculation that showed the amount of food wasted?
A: Visually it can be seen that food wasted is more than 5% or not.
Q: Will this be passed and created a law for all restaurants?
A: We will try our best to prolong this campaign and involve FAO.
Q: Getting a coupon in the end?
A: You are getting discount in the end, and instead of coupon we suggest to provide encouraging paper batch of un-wasted foodie campaign to increase the trend, because they will take selfies with their batches. But those restaurants who work on coupons and get bill at the spot before customer eats his/her meal will get difficulties, but if customers likes to eat in their hall, their waiter will provide the discount money coupon that will work only in that restaurant, they will not get more discount on the food from discount money coupon, for example it can be done in KFC or McDonald. 
Q: Could that make businesses lose money?
A: No, because i mentioned that (Restaurants will increase the cost of food 5%-10% and provide un-wasted discount offer 5%-10% to level the cost for the people with empty plates), It will increase the business because the offer will attract people and in fact those people who are wasting food will be charged with 5%-10% fine indirectly.
Q: The only way a restaurant with low income could do it is if they lower the percent off on the coupon. That should balance the income to lost money ratio.
A: There is no lost money ratio, on the other hand it is actually the indirect penalty/fine ratio of those people who waste food.

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

there are many discount offers that attracts restaurant customers, this offer can make a huge difference.

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

Feedback

Tell us about your work experience:

We are working on different ways to ensuring food security and create better post handling techniques at University of Agriculture Faisalabad

This idea emerged from

  • A student collaboration
  • An Individual

How far along is your idea?

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

2 comments

Join the conversation:

Comment
Photo of Zachary Foss
Team

Talha,

This idea sounds great but I have a few questions. Will coupons be a requirement for all restaurants to have? I only ask this because if there was some kind of calculation that showed the amount of food wasted verses if there was a coupon given to customers in that mindset. Will this be passed and created a law for all restaurants? It could essentially go that far if you wanted it too. If I were in the restaurant in the mindset of getting a coupon in the end then I would definitely finish every meal and get that coupon. If all the people that finished their plates would get coupons; could that make businesses lose money? That would be where many calculations will come in place. Once you made that step, then you could see if it could work for that company. Basically the restaurant that has a higher income in the first place could most likely do the coupon per plate deal. The only way a restaurant with low income could do it is if they lower the percent off on the coupon. That should balance the income to lost money ratio. Keep at the great ideas and think further into your idea and see what restaurants think of it.

Photo of Talha Tanvir
Team

@Zachary Foss   Thank you for your feedback
Q: Will coupons be a requirement?
A: Every restaurant have their own system, The idea is that, at the billing time waiter will present the bill with net total and its checkbox, and the net total with discount with its checkbox, before collecting the plates waiter will examine the plates and mark the suitable checkbox. The manager or the security system will take care of the system that the waiters are doing well or not.
Q: Some kind of calculation that showed the amount of food wasted?
A: Visually it can be seen that food wasted is more than 5% or not.
Q: Will this be passed and created a law for all restaurants?
A: We will try our best to prolong this campaign and involve FAO.
Q: Getting a coupon in the end?
A: You are getting discount in the end, and instead of coupon we suggest to provide encouraging paper batch of un-wasted foodie campaign to increase the trend, because they will take selfies with their batches. But those restaurants who work on coupons and get bill at the spot before customer eats his/her meal will get difficulties, but if customers likes to eat in their hall, their waiter will provide the discount money coupon that will work only in that restaurant, they will not get more discount on the food from discount money coupon, for example it can be done in KFC or McDonald. 
Q: Could that make businesses lose money?
A: No, because i mentioned that (Restaurants will increase the cost of food 5%-10% and provide un-wasted discount offer 5%-10% to level the cost for the people with empty plates), It will increase the business because the offer will attract people and in fact those people who are wasting food will be charged with 5%-10% fine indirectly.
Q: The only way a restaurant with low income could do it is if they lower the percent off on the coupon. That should balance the income to lost money ratio.
A: There is no lost money ratio, on the other hand it is actually the indirect penalty/fine ratio of those people who waste food.