FAQs

Is the food safe to eat?

Yes, only unserved, properly stored food is included. Food that has already been served or exposed is strictly excluded.

To ensure safety, we:

• Work directly with the canteen staff

• Follow existing hygiene regulations

• Set a clear time window for redistribution

Key idea: You are not “donating leftovers,” you are redistributing unused food surplus.

What challenges did we face?

Common challenges include:

• Constant & Consistent coordination with canteen staff

• Irregular amounts of food are supplied each day, so we don’t know how many people could get redistributed food.

• Initial hesitation from stakeholders

These are normal — that’s why pilot + iteration is essential.

What if the canteen refuses to build the system?

This is common at the beginning.

Try to:

• TRY TO ARGUE

• Start with a small pilot (1–2 days only)

• Emphasize benefits to them:
  
  

  • Reduce waste
    
    

  • Improve reputation
    
    

  • Potential small revenue

Don’t push for full implementation immediately, focus on getting a trial instead.

What if there is no clear demand (no third-party staff in need)?

Then your model needs to adapt, not stop.

Possible alternatives:

• School staff

• Nearby workers (construction, security, delivery)

• Partner organizations

The goal is not to copy the exact model, but to match supply with real demand.

How to work with local legal or policy restrictions?

The price should balance:

• Affordability for consumers

• Acceptability for the canteen

In our case: 10RMB works because:

• It is significantly cheaper than regular meals.

• It creates value for the canteen but no extra cost.

This depends on your location and institution.

What you should do:

• Ask the canteen or school administration about regulations

• Check food safety guidelines

• Start within existing rules, not outside them

If regulations are strict, you can:

• Limit distribution time

• Restrict to internal staff

How do we decide the price?

What if there is not enough leftover food every day for your targeted new consumer?

That’s normal — supply will fluctuate.

Instead of forcing consistency:

• Communicate that availability is limited

• Treat it as a supplementary system, not a guarantee

The goal is to reduce waste, not create a new dependency.

How do we organize the redistribution efficiently?

​​Keep it simple:

• Fixed time (after regular meal service)

• Clear location (same place every day)

• Direct communication (e.g. tell staff in advance)

Avoid over-complicating logistics in the beginning.

How do we measure impact?

Start with simple metrics:

• Amount of food saved (kg)

• Number of people served

• Feedback from users

You don’t need perfect data — you need clear evidence that it works.

Can this project be directly copied to another school?

No — and it shouldn’t be.

Each school has:

• Different systems

• Different regulations

• Different needs

Instead of copying, you should:

• Re-enter the process

Adapt the model to your context