With Greater Green, we harness resources that already exist within the system and utilize them towards a greater, greener environment. Greater Green utilizes soup kitchen’s food equipment that allows them to transport perishable food, and connects them with restaurants that have excess food but no way to deliver it to the people. Restaurants also already have the manpower and containers required to properly store the excess food in preparation for transportation. The cost to restaurants would be miniscule, and in fact they can turn what would’ve been thrown in the garbage into tax write off donations.

Greater Green can be piloted in metropolitan areas with soup kitchens and an abundance of restaurants with excess food, and scaled down to smaller towns with volunteers who offer their time towards delivering the food from the restaurants to organizations in need. This makes Greater Green applicable to both metropolitan cities and small towns

Challenges we ran into

During the ideation process, some of the challenges surrounding how we could connect local restaurants with local charities that could transport their own food. We knew that most shelters or churches would have storage to vehicles to transport food, but soup kitchens would.

What's next for Greater Green

Features that we would like to build out for the next version of Greater Green *live messaging *real time GPS tracking *social media sharing *user analytics for showing percentage of food donated with itemized list to allow restaurants to track food items that they should decrease ordering and how their carbon footprint has decreased over the prior month some kind of on/off toggle to quickly go online when foods are ready

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