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How tech is ResQ’ing wasted food: rapidfire interview

AvantiKumar | Dec. 14, 2016
Computerworld asks Tuure Parkkinen, Co-Founder & CEO of Finnish environmental solutions startup ResQ Club why Malaysian has been targeted for its food saving scheme.

Tuure and ResQ Club teamPhoto - The ResQ Club team in Finland

Chef/partner Andrew Bellucci at Mikey's Original New York Pizza in Kuala Lumpur, said, "ResQ allows us to maintain quality control over the freshness of our slices while maintaining an acceptable food cost percentage."

Sharing similar sentiments towards environmental responsibility, more than 30 venues have already joined the service in Kuala Lumpur, providing a range of cuisines for users of the service.

Parkkinen said, "Since the launch of our service early this year, we have garnered over 60,000 users and over 400 provider food provider venues worldwide. We are quite eager to see the response in Malaysia, a country of food lovers and look forward to getting more and more valuable food to valuable use, as amazing deals for food lovers."

Talking about their immediate plans for ResQ Club in Malaysia, Parkkinen and Joanne Chia, said: "We know we are a perfect fit for what the market needs right now and expect to garner traction at a quick rate. By the end of next year, we aim to be present in KL, Penang and Johor with over 50,000 active users and over 1,000 vendors. We have also set a goal of ResQ'ing 1,500 portions per day a year from now."

Interested food service providers can ask more about the service via a form on the service's ResQ club website.

This article was first published on Computerworld Malaysia on 14 December 2016.


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