food-waste-reduction
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Omnistream
Omnistream is an AI-powered category-management platform that helps retailers build consumer-centric, store-level planograms in minutes. Founded in 2018 by former quant trader Wendy Chen, the company integrates a retailer's sales and product data to generate assortment and shelf-space recommendations tuned to each store's local demand. Its software is deployed across 8,500+ retail locations in convenience, grocery and health & beauty, serving names like 7-Eleven, Watsons and FairPrice, and reports incremental sales gains of roughly 4-11% alongside sharp reductions in waste.
Nory
Nory is an AI-native restaurant operating system that unifies business intelligence, inventory, workforce management and payroll into a single control centre for hospitality operators. Founded by restaurateur Conor Sheridan, it plugs into a restaurant's existing tech stack and uses real-time data plus predictive analytics - and a crew of 'agentic' AI assistants - to forecast demand, plan staffing, manage ordering and keep the P&L on track. Operators report cutting operating costs by nearly 20 percent and reducing food waste by up to 50 percent. Backed by $62.6M in funding, Nory serves multi-site groups from Black Sheep Coffee to the Jamie Oliver Group and is expanding into the United States.
FloVision Solutions
FloVision Solutions builds AI-powered sensors that bolt onto food processing lines to measure yield, monitor quality, and track staff performance in real time. Founded in 2020 by Rian McDonnell and Elise Weimholt, the South Bend, Indiana company helps beef and poultry processors recover lost yield and cut waste at the source. Its compact vision, depth, and load-cell sensors have scanned over 23.2 million kilograms of food across North America, Europe, and Australia, with customers reporting up to 1.5% yield recovery and as much as 15x ROI. In July 2025 it raised an $8.7M Series A led by Insight Partners.
Bon Appétit Management Company
Bon Appétit Management Company is an on-site restaurant company that runs more than 1,000 cafés and catering operations for corporations, universities, and museums across the United States. Founded in 1987 by Fedele Bauccio and Ernie Collins, it pioneered cooking from scratch in the contract food world and built a reputation as the industry's sustainability conscience - the first major food service company to commit to sustainable seafood, cage-free eggs, antibiotic limits, and tying food choices to climate change. A Compass Group subsidiary since 2002, it operates from Redwood City, California.