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Goodtakes

Goodtakes

Helping restaurants to reduce food waste and cost by connecting the last minute consumers
#GreenTech
Where we're at?
Idea
Validation
Adoption
Growing

Concept and business plan team may be incomplete.

Idea is formed project ready to launch.

Have paying customers adapting to market.

Growing company and users!


Passion

According to Oxfam, nearly two-thirds of poor households in Hong Kong were in the state of 'food insecurity'. They have to spend almost half of their income on food.They frequently suffered from hunger, simply did not eat enough or could only buy a few types of low-cost food which lead to health problems due to an unbalanced diet. Among them, 72% of poor children eat leftover foods, 15% eat expired food.

Ironically, food waste in Hong Kong has occupied 40% of landfills.

GOODTAKES recognizes the need to provide unsold food to address these needs of the marginalized. It is important that we open the opportunities of better utilizing the existing resource, which is unsold quality food or beverages from restaurants and making it affordable, accessible, approachable for low-income families. We aim to open this to the mass public eventually, not just a particular segment of society. We believe that synergy is most leveraged when the mass can take part.

With over 1.4 million classified as grassroots in Hong Kong, they rarely eat out or they would go far away just to get last minute deals at restaurants or supermarkets, there could be limited options and lower quality options. In addition, it is not easy for them to get any nutritious meal as it is often more expensive. Therefore, it is crucial to enable them to access quality food at a low price point and as a strategy to have a long-term cost saving and live more sustainably.

Products

We will partner up with food providers such as restaurants, cafes, bakery, and grocery via the app, a so-called 'surprise box' can be bought and it is up to 50% off the retail value. It’s a bundle of fresh excess products that are made available in a short window, and it’s called a surprise bag because businesses don’t know exactly what they will have left at the end of the day.

It is a win-win-win situation, as food providers can access a new customer base and customers can buy high-quality food for a lower price.

Founders
  • Fioni Fong
    Co-Founder
    Has 8+ years of business development and marketing experience. Apart from F&B experience, her previous experience as a Regional Business Direct... Read More
  • Riley Tsu
    Co-Founder
    Has been working in Food tech companies such as Foodpanda and Ritual, who mainly focus on partnership development and merchant operation. He is ex... Read More
  • Lilia Cheung
    Co-Founder
    Lilia Cheung, UI/UX designer Lilia holds a bachelor degree in Information system and marketing.Previous experience in L’Oreal and Shopee embraced ... Read More
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