Tru-Food To Go

Inspiration

The idea for Tru-Food To Go came from my own experience working at Truman’s dining hall where I saw large amounts of perfectly good food being thrown away at the end of each day. At the same time, many students and community members struggle with food insecurity or simply want more affordable meal options. Seeing this disconnect inspired me to create a solution that benefits both businesses and consumers while addressing the larger issue of food waste.

What I Learned

Through this project, I gained a deeper understanding of the scale of food waste and its environmental impact. I also learned how crucial it is to design a business model that benefits all stakeholders—businesses need incentives, consumers need convenience, and sustainability must be at the core. Additionally, I improved my ability to conduct market research, plan outreach strategies, and pitch a new idea effectively.

Building the Project

To develop Tru-Food To Go, I focused on creating a simple yet effective system where dining halls and local food businesses can list their surplus food at the end of the day, and consumers can purchase it at a discounted price through the app. To make the process more sustainable, I introduced a “green clip” system, where users can swap a reusable clip for a recyclable food container, reducing waste even further. Our launch strategy starts with Truman Dining Hall and a few local markets in Kirksville, using targeted email campaigns and community outreach to build awareness.

Built With

• canva