TabeCoop

Research In Japan

To gather practical insights, we conducted a prototype study in Japan with a restaurant owner. From this, we gained valuable insights. For instance, restaurant owners prioritize relationships with farmers over other owners because they want to know exactly who benefits from their efforts to address food waste. Interestingly, we also discovered that restaurant owners place a high value on the atmosphere of their restaurants.

Service Model

TabeCoop, a cooperative, serves as a community for restaurant owners. Unlike a traditional company, a cooperative aims not only for profit but also for mutual support. Through TabeCoop, restaurant owners can learn about food waste management step by step and use a bio-composting machine provided by our partner to turn food waste into fertilizer. This organic fertilizer is then sold at a lower price to farmers who are also Coop members. Farmers, in turn, sell their produce back to the restaurants at fair prices, creating a sustainable loop within the local ecosystem.

Value Proposition

How does TabeCoop incentivize restaurant owners to address food waste?

·      TabeCoop offers an easy-to-implement and sophisticated bio-composting machine without efforts provided and managed by our partner.

·      TabeCoop facilitates direct connections between restaurant owners and local farmers, ensuring fresh ingredients and fair deals.

·      TabeCoop offers green certification which boosts restaurants’ reputation in the long run, attracting eco-conscious customers.