we connects food businesses to charities

1. Access food
In India Access Food has discovered that businesses
across India have a huge appetite for donating their
excess food. Now we are on a journey, from Jammu
Kashmir to Kenyakumari, to find charities that can give
this food a good home.

2. The problem
• 30% people in India suffer from food poverty,
and at the same time, one million tonnes of
food is wasted. In fact, India is worst waster of
food in World. Supermarkets, restaurants,
cafes and caterers contribute significantly to
this figure. This isn’t their fault, it’s just that
uncertain demand means that good food goes
unsold. Disposing of food adds to the already
high costs of running their business.

3. The solution
There are many wonderful organizations helping the
needy in every town in India. On the other hand food
businesses often have good food that they haven’t served
at the end of the day. Often businesses and charities are
unaware that they can help each other. To solve this
problem, Accessfood brings them together in order to
reduce both food waste and food poverty. We do this
with the use of a snazzy app, legal contracts (to make
sure everyone follows all the food safety rules), and a
network of businesses and charities willing to restore
some of that old Indian community spirit based on
shared food.

4. Features
• Accessfood allows food professionals to
provide, through internet, supplies of unsold
but still edible food to charitable or civic
associations.
Distributors, producers, restaurants, hotels,
small traders, auctions etc. can all use
Accessfood to make a food donation. The
interested association may, upon acceptance of
the issuer, pick up the food donation on
location.

5. Household food and drink waste in the
India
Total food and drink waste
Avoidable Possibly Avoidable Unavoidable
4.4m tonnes 1.4m tonnes 1.4m tonnes

6. Household food and drink waste
Fresh Veg and
Salads
15%
Homemade meals
5%
Desserts
2%
Other
1%
Milk
8%
Bakery
12%
Meat and Fish
5%
Dried Foods
4%
Fresh Fruit
9%
Processed fruit
1%
Drinks
17%
Pre-prepared
meals/snacks
7%
Condiments etc
4%
Processed Veg
and Salads
4%
Confectionery and
snacks
1%
Dairy (Ex Milk)
5%

7. Environmental Impact
 Producing, storing and transporting food
uses energy and resources
 The equivalent to 1.7 million tonnes of
carbon dioxide every year
 If we stopped wasting food it would be the
equivalent to taking 1 in 4 cars off the road
 Food in landfill generates methane -one of
the most harmful greenhouse gases

9. Thanks
www.accessfood.org
info@accessfood.org
+91 7023298680