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Talha commented on The Goldilocks Solution

Emma  I like your idea but the Pizza is always in 3 sizes, small medium and large, and also other foods have different deals according to consumer hunger like in KFC. 

A few days later I have seen the final 25000$ prize distribution tag on your competition timeline at extreme right side after clicking arrow on un- waste food competition page, but now it is gone like your previous competitions, I checked recently. is that a website issue or you skipped the prize distribution event?Ahmad Ange Zelenak  Nadja Bozovic  Shannon Cummings Ahmed 


Talha commented on Empty Plate Discount

@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.