Observe
Identify when waste happens
Check which menus and serving methods create plate waste.
Korea University Law & Policy Society / KUS Startup Club · 2026
DULDAM
Concept & business plan
A B2B food-service waste reduction proposal aligning ESG outcomes with operating-cost improvements. The work remains at concept and business-plan stage.
At a glance
Analyzed B2B customer needs, food-service cost structures and revenue models, then developed a corporate proposal aligning ESG outcomes with operating-cost improvements.
Problem
- Plate waste represents ingredient and operating costs already spent
- Awareness campaigns alone do not change food-service operations
My role
- B2B client research
- Problem and service design
- Cost and revenue-model analysis
What I did
- Planned low-cost tests around serving tools, order and messages
- Defined before/after measures
- Developed a corporate proposal and planned pricing
Outcome
- Concept & business plan
- KUALP ESG project proposal
- KUS Startup Club business plan
Relevant to: B2B client research · Proposals · Cost analysis
From food waste to an operating-cost problem.
The concept treats plate waste as more than an environmental issue: ordering, storage, cooking, serving, labor, energy and disposal costs have already been incurred.
I analyzed why a food-service operator would adopt the proposal, which low-cost changes could be tested, and which measures would support a later corporate pitch.
Experiment
Design low-cost changes
Test smaller ladles and containers, serving order, nudge messages and rewards.
Measure
Compare before and after
Compare waste volume, satisfaction, participation, purchase intent and potential savings.
Propose
Pitch to the next site
Offer proven methods as an operations-improvement service tailored to each site.
Original documents (in Korean)
The source documents are in Korean. Each item includes an English description.