Positive Carbon wants to make commercial kitchens sustainable, and claims a 50% reduction in waste
Positive Carbon uses both camera and LiDAR sensors. Perched on the ceiling above food bins, they autonomously track exactly what enters the bin.
The sensors are connected to the customer’s purchasing software. As a result, the system can monitor what a business buys and connect that information to the waste.
The data is then aggregated to generate targeted interventions. Purchasing plans can then be adjusted accordingly. That might mean buying less of a specific ingredient, preparing fewer portions of a specific dish, or simply putting less food on plates.
The use of sensors is quite clever, along with the analysis, but in essence it is nothing that a micromanagement chef can’t do. I suppose it makes the chef’s job easier in that they can concentrate on making food, and rely on a constant analysis being done around waste. The AI side would help with predictive ordering.
It’s good use of technology and AI, as no human gets replaced, it just extends their functionality and efficiency.
Yes, I can see it going further eventually too into domestic households as so much waste is also often not necessary. Certainly for recognising too what is recyclable waste versus garbage.
See https://thenextweb.com/news/positive-ventures-sensors-fight-food-wastage
#Blog, #foodwaste, #technology, #waste
