Home — Food Impact Platform

What exactly is this?

Food Impact is a data-driven measurement and decision-support system that helps retail, hospitality, and corporate environments uncover food loss, measure its business impact, and identify concrete intervention opportunities.

How much less food waste was generated compared to a similar event.
How much rescued or upcycled ingredient was used.
How inclusive the offering was, dietarily.
How participants rated the offering and the overall experience.

Who is it for?

Companies, event organizers, catering partners, hotels, hospitality venues, and retailers that want to reduce loss and make better operational decisions based on real data.

For companies

A more measurable employee experience

A more measurable employee experience, more conscious corporate programs, and usable data for HR, ESG, and employer-branding communication.

For events and catering partners

Less loss, more precise planning

Food loss, an inclusive offering, and participant feedback are all measurable in one system, so the next event can be planned on the basis of real data.

For hotels and hospitality venues

A more measurable guest experience

A more measurable guest experience, a more conscious offering, and communicable sustainability results.

For retail chains

Less loss, better decisions

A loss map from expiry, waste, and poor markdown decisions — leading to better ordering and pricing decisions.

Retail example

3–5 stores, 1 goal, 2 data sources

Example: reducing waste, expiry loss, markdowns, or improving ordering accuracy in a specific retail chain.

where loss recurs (which store or category)
when it's worth marking down earlier
what's worth ordering less of
where inventory turnover is a problem
which intervention actually led to improvement

Result: a loss map and a quantifiable business impact.

Food Impact doesn't just show where waste or margin loss occurs — it also helps identify which intervention can lead to measurable improvement.

Hospitality & events example

Less over-ordering, a better guest experience

Example: reducing over-ordering, optimizing portion sizes, and timing buffet restocking at an event or hospitality service.

reducing over-ordering
optimizing portion size
timing buffet restocking
saving / upcycling leftovers
more precise quantity planning for the next event

Payoff: less waste, a better guest experience.

We don't just measure how much is left over after an event or service — we also show how to operate with less loss and more precise planning next time.

Diet and inclusivity

Based on feedback and dietary data, we also suggest how the next event's, workplace's, or hospitality offering can be made more inclusive and more precisely planned.

Financial impact

Where the data allows, Food Impact attaches an estimated financial impact to the suggested changes, then compares the actual result against the baseline in the next measurement period.

How does it work?

Food Impact doesn't just show what happened — it recommends the next operational change, then measures its result.

01

Measurement — The starting point and real operational data.

02

Recommendation — Concrete, prioritized actions based on the measurement.

03

Change — Rolling out the selected operational change.

04

Remeasurement — Comparing the actual result against the starting point.

Data alone isn't enough. The next decision is what counts.

Food Impact doesn't just show what happened — it recommends a concrete change, then measures its result.

order lessrestock the buffet lateradjust the portion sizemark down earliermatch quantity more closely to demandmake the offering more inclusive

Commercial model

From a paid trial to an annual license

The purpose of the pilot is to prove whether the measured and remeasured business benefit justifies annual use.

Pilot → Measurement → Recommendation → Change → Remeasurement → Annual partnership

Paid trial

With real data and a predefined business goal.

Proven result

We only measure and promise what the client's own data can prove.

Annual license

A long-term partnership follows once the trial proves the business value.

Business benefits

Less loss. More conscious operations. Remeasured results.

Food Impact turns operational data into a concrete change recommendation, then shows you whether it worked.

Less loss

Concrete operational changes based on real data.

Usable data

For executive, ESG, HR, and sustainability reporting.

Remeasured result

We don't just recommend — we show you whether the change worked.

Try it live, no login needed

Two demo modes. One click — no signup, no password to type. The demo data is visible to everyone, so please don't enter real data.

See the products, feedback and finished Food Impact report of a closed event.

Login details, if you want to sign in on another device:

See a sample hotel's daily F&B data, monthly summary and waste analysis.

Login details, if you want to sign in on another device:

Live, on-site

What a Food Impact-measured event actually looks like.

A mindful snack spread at a corporate event

Starting point vs. actual result — Saved, Waste, Diet, and Feedback in one view.

A decision-ready business summary — savings, margin, and reporting in one click.

What our partners say

We'll be sharing feedback from our pilot partners and our first measurement results here soon.

What we take off the partner's shoulders

No new administrative system needed

You don't need to build a new administrative system: we organize your existing partner data and simple Food Impact data collection in one system.

No manual aggregation

Results appear in one place, in a unified view.

Immediately usable results

The summary can be used in executive, ESG, HR, employer-branding, and marketing communication alike.

What do we measure?

Measurement areas — not process steps.

Saved

kg • ratio • verified source • products from multiple brands

Waste

distributed • leftover • waste • effect on ordering and margin

Diet

free-from • vegan • other needs • a wider guest or customer base

Feedback

satisfaction • needs • QR / on-site response

Result

savings • margin • ordering decision • reporting — the measurement leads to a concrete decision

We respond to industry needs

The Food Impact Platform is developed based on feedback from corporate, hospitality, and event-industry professionals.

Food Impact, in tangible form

Food Impact can also take a tangible form

With MOKYEN's premium, mindful, and inclusive product range, a corporate gift or event offering that connects to your Food Impact goals can be put together quickly and easily.

FoodImpact doesn't only measure MOKYEN products. Verified product, venue, and program data from other brands and suppliers can also be connected to the platform.

Customizable from as few as 100 units.

View Food Impact gifts

Who are we?

The Food Impact Platform is developed by the Clean Label team: we combine food-industry, measurement, and business-analytics expertise to turn food loss into a remeasured, better business decision. Part of our food-industry and innovation background is MOKYEN by Majomkenyér — a 13-year-old, multi-award-winning Hungarian brand (recognized with, among others, the Inno d'Or award), whose gluten-free, allergen-free, and sustainably-minded product portfolio and hands-on hospitality experience form the professional foundation of the platform.

Less loss. Better decisions. Measurable results.