FoodBridge classifies surplus food from supermarkets, restaurants, and hotels as edible or inedible, then routes it: edible surplus to the districts with the greatest unmet need, inedible waste to biogas and waste-to-energy plants. Hotel waste is predicted from occupancy data before it happens.
Food is wasted daily across supermarkets, restaurants, and hotels. Meanwhile thousands of people in Amsterdam lack reliable meals, and inedible waste too often ends up landfilled instead of generating clean energy.
Every record — reported or predicted — goes through the same classify → calculate → route pipeline.
Supermarkets (near-expiry stock), restaurants (prepared-food surplus), and hotels — where instead of a waste report, occupancy data predicts expected breakfast-buffet, restaurant, and banquet surplus before it's thrown out.
Each record is classified edible or inedible. Edible items get a nutrition/calorie lookup (live Open Food Facts, offline fallback); inedible items get a waste-type check.
Edible → matched to the Amsterdam district with the greatest unmet meal need. Inedible → routed to the nearest compatible biogas/waste-to-energy facility, with an energy-yield estimate.
Real integrations are marked green; deliberately-stubbed integration points (no partner credentials available for a hackathon demo) are marked amber.
The dashboard comes pre-loaded with sample records across all three source types — watch it classify, calculate, and route each one on a live Amsterdam map.
Launch the live dashboard →