While I agree that the kitchen has yet to be be optimized by tech, I'm unsure as to how this product comes into practice. This would have to be outfitted to every waste bin, and assume that food waste is easily categorized. How does this monitor waste from finished dish errors vs early stage prep of one ingredient used across menu items?
A London-based startup I just came across on Wired (http://www.wired.co.uk/article/e...). They're addressing the problem of food waste by allowing restaurant kitchens to monitor what they are throwing away and what's being wasted in a busy kitchen. Using the data the chefs and owners can make changes to the menu, their ordering or processes to save food from the bin and, of course, save money.
There's a great video here from Hugh Fearnley-Whittingstall talking about changes his restaurant made using Winnow: http://info.winnowsolutions.com/...
He knows a thing about food waste too (https://www.rivercottage.net/war...).
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