FoodOp grew healthy and strong at Innovation House

FoodOp specialises in developing digital tools that use data and artificial intelligence to help chefs plan menus and combat food waste. The solution has the potential to reduce food waste by 40-70 per cent and is currently used by a wide range of canteens, restaurants and other professional kitchens - including Meyers, Comwell Hotels and Maersk.

A canteen as a laboratory

One of the biggest benefits of FoodOp's four-year stay at Innovation House was the opportunity to test FoodOp's solution in Alfa Laval's large canteen in Søborg.

Digital scales were placed under the buffet dishes and screens were installed to show the development of food waste and carbon footprint. It was a practical test that both strengthened FoodOp's product and gave Alfa Laval important insight into their own carbon footprint.

-It was really helpful that we were able to test our solutions in a canteen and spar with Alfa Laval's head chef. It's a good example of how Innovation House made contact with people who could help us, says Co-Founder and CEO Nichlas Saul from FoodOp.

According to Henrik Jarl Rössel, Head of Alfa Laval Innovation House, the collaboration was obvious:

- A company like FoodOp fits perfectly with Alfa Laval's focus on both sustainability and digitalisation. With the collaboration in our canteen, we served as a great laboratory for the development of FoodOp's product and concept and for our own work to reduce climate footprint and food waste. It's an impressive development that FoodOp has gone through in the almost four years they have had premises with us, says Henrik Rössel

Help with everything that makes the business work
Innovation House has also ensured that FoodOp got in touch with specialised lawyers and accountants who understand the challenges that start-up companies face. Alfa Laval has also facilitated meetings with investors, external advisors and potential customers, which has accelerated FoodOp's development.

- Overall, this has meant that we have become a professional company much faster, says Nichlas Saul.

Through Alfa Laval, FoodOp gained access to the network in Gladsaxe Erhvervsby, which opened the doors to new test sites and potential customers.

- Alfa Laval has really good connections in the local business network and this has been of great value to us because it was easier to get in touch with potential business partners, says Nichlas Saul.

Today, FoodOp is ready for the next phase in the company's development. FoodOp has already established itself in the UK and has plans to establish itself in other parts of the world.

Sharing experiences with other entrepreneurs at Innovation House
According to Nichlas Saul, it was not only Alfa Laval's offer of testing facilities, counselling and access to Alfa Laval's network that was important to FoodOp. The opportunity to talk to other entrepreneurs who face many of the same challenges in building a business was also of great value.

The entrepreneurs in Innovation House have breakfast together once a week and regularly share experiences about fundraising, networking and practical challenges at short meetings for all the companies. This has created a community where no one stands alone.

- We're all going through the same startup phases and the sparring with the other startups has been very valuable. When you're a startup, it's great to be in a place where there are other startups. It's very important to be part of a professional environment and a place with basic things like a canteen, reception and parcel service. You're almost wrapped in cotton wool, says Nichlas Saul, who encourages other entrepreneurs to contact Innovation House if they are working with products and solutions that fall within the areas that Alfa Laval works with.