In the world, 28% of all food wasted is centralized at Asia (Japan, Korea, China), while Southeast Asia wastes around 21%.

Most restaurants, bakeries and grocery stores are wasting an additional 25% of their net income and adding up to 15% to food costs. These businesses face daily problems. What do with their perfectly good, unsold, surplus food? This food was prepared too much and could not be sold in time. Most of the time, it ends up being thrown away. Because that's the easiest thing to do :(

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서울특별시 용산구 서울글로벌창업센터 Chicago Room 3F

대표이사: 황수린

사업자번호 : 880-87-01177 


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