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'Fork to Soil' : inspiring local food business and making difference

The initiative educating busy local food business owners and helping them with implemention of sustainable food waste management process

Photo of Ellen Oh
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Biggest challenges for local food business to implement sustainable food waste management practice are lack of resources and insufficient time and budget, unlike large corporations in food & beverage industries have enough budget and time to invest in food waste issue.  Urban area like New York City, there are thousands of local food business struggling to make the ends meet and for them implementing sustainable food waste management at their busy kitchen may be luxury. However, tackling food waste issue at local business level and change day-to-day food waste habits and pratices will create bigger impact to the community and the city level. 

Fork to Soil is the initiative educating busy local business owners about food waste issues and helping owners whom with insufficient resources and access to better implement sustainable food waste management process day-to-day operation and eventually aiming to create sustainable cycle of food waste management in local food business

Initiative are two parts

  1. Educational website for local business owners as a tool to learn, act, and implement by educating employees
  2. A waste bag stand for local business owners in urban area such as New York City to set up a station in small kitchen to separate food scrap from other recyclable waste such as packages
  3. Promotional branding to
  • Increase awareness to local business owners - Flyer
  • Marketing materials provided to local business owners to display on their business to show their support and passion for sustainable practices to reduce food waste issues

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

1. Impact of providing educational resources to local business owners and employees 2. Feedback on setting up recycle station with stand

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

1. Feedback on idea of setting up recycle station in small kitchen in local restaurants/food business in urban area like New York City 2. Input learning/educational contents 3. Feedback/guideline on web UI/UX 4. Analysis of economic benefit or cost saving local food business can achieve by implementing more sustainable food waste management practices

Tell us about your work experience:

I am a visual & experience designer and strategists with background and experiences ranges from financial service, management consulting, industrial design, and visual design. I am interested in solving social issues and empower people with creative technology, designing useful objects, and create better communication through visual graphics.

This idea emerged from

  • An Individual

How far along is your idea?

  • It was in the works before this challenge – it’s existed for 2-6 months


Join the conversation:

Photo of Ellen Oh

Sumit Dagar  With Mr.Sumit Dagar's Farm to table and my Fork to Soil, there are many opportunities to improve current life cycle of food waste

Photo of Sumit Dagar

Hey Ellen - The collaborative innovation at this platform is amazing. We can build up so much collaboratively. 

Even after ideation. At validation stage, it will be interesting to follow iterations of solutions that get selected.

Photo of Ellen Oh

Thank you!