4.6. Less fresh -> lower prices: how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar

Previous Episode: 4.5. Food waste challenges in the rich vs. developing countries & between wholesalers and retailers 🛒

Next Episode: 4.7. Restaurant waste: you can't manage what you can't measure. Why some restaurants waste more, psychological nudges and how AI can help solve the problem with Winnow CEO Marc Zornes

If one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically.

Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/

To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.

More info and links to resources on https://redtogreen.solutions/

For sponsorships, collaborations, volunteering, or feedback write Marina at [email protected]

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Thanks to our partners of this season

Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/

4.6. Less fresh -> lower prices: how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar

Red to Green Food Sustainability 🥩🔬♻️