After noticing an evident disparity between the food supplies in university dining halls and local food banks, I developed Salvage as a possible way to bridge the gap.
Salvage has two functionalities to serve two different users: university students and dining hall managers. By displaying dining hall menus in an organized, coherent way, Salvage acts functions a daily meal planner for students. After browsing through the food options for a particular meal, students enter the number of servings of a menu item they plan to eat. This data is displayed in their dashboard, and is sent to the dining hall managers.
The dining hall managers' dashboard displays the cumulative number of servings of a menu item that students plan to eat. With this information, chefs can allocate their ingredients more resourcefully, by cooking (approximately) the anticipated number of servings rather than an arbitrary number of servings. This effectively minimizes the amount of wasted ingredients and uneaten leftovers after a meal, thus saving the university both money and time.
Nevertheless, leftovers are common after a meal, and can be put to good use. Google Maps and Postmates in Salvage empower dining halls to deliver those leftovers to the nearest food bank in less than an hour, maintaining quality and freshness.
All in all, using Salvage elicits a win-win-win outcome for students, dining halls, and the local community by leveraging student meal planning and efficient delivery.