LOS ANGELES (CBSLA) – Food waste is a major contributor to the climate crisis, according to the United Nations, but there is now a growing list of applications for it.

Creation of a group of entrepreneurs in engineering, technology and law in Copenhagen Too good to go in 2016. The company’s app connects customers hungry for lower-cost meals with restaurants offering additional foods.

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“Really putting the value back on food as something that should be eaten and not thrown away,” Too Good To Go co-founder Jamie Crummie told CBS News in 2016.

Here’s how it works: Just place an order at a participating business and pick up a bag of food at a great discount. It usually costs between four and six dollars.

Here’s the catch: you get whatever is available. Food can include whatever is left over (and not eaten) from that day. Items vary by restaurant, so you may end up with bagels and pastries or a full bowl of fajita.

Too Good To Go claims to have over 36 million users worldwide and nearly 87,000 partner restaurants worldwide. It is now present in New York, Boston, Philadelphia, Washington and several cities in New Jersey. In January, the company raised $ 31 million to expand to more locations in the United States.

“I was surprised by places,” said Alex Bush, a 28-year-old Too Good To Go user in New York City. CNN Affairs. “I stepped out of my comfort zone and fell in love with it.”

While Too Good To Go is considered the world’s largest business-to-consumer platform to tackle food waste, it is also against competition from similar apps, including Food for all and Karma.

An estimated 30 to 40 percent of the US food supply is wasted, according to the US Department of Agriculture. And most of it usually ends up in landfills where it produces methane, a potent greenhouse gas that contributes to climate change.

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“Globally, if food waste could be represented as its own country, it would be the third largest emitter of greenhouse gases, behind China and the United States,” he added. United Nations Environment Program (UNEP) states on its website. “The resources needed to produce the food that is lost or wasted has a carbon footprint of approximately 3.3 billion tonnes of CO2.



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