System and method for minimizing food waste in food serving establishments

Abstract

A method and a system provide food waste reduction in restaurants. A controller executes a Food Waste Reduction (FWR) utility / module to track food consumed by an individual incentivized to minimize food wastage during a dining session. The FWR system associates the individual with one or more target food containers based on identification (ID) retrieved from a proximate ID object. By processing captured image / sensor data using recognition and / or artificial intelligence technologies, the FWR system accurately determines various food types on each of the target plates and a volume / weight of each specific food type, at various times during the dining session. The FWR system configures a mobile application to provide the individual with real-time food waste reduction performance and award points redeemable for benefits to the individual for attaining one or more waste level targets. Additionally, the FWR system generates food data analytics to guide food preparation scheduling.

Description

SYSTEM AND METHOD FOR MINIMIZING FOOD WASTE IN FOOD SERVING ESTABLISHMENTS PRIORITY

[0001] This application claims priority from U.S. Provisional Application, Ser. No. 63 / 608,251, filed on December 9, 2023, with the content of that application incorporated herein. BACKGROUND 1. Technical Field

[0002] The present disclosure relates generally to food waste reduction, and more particularly, to a system and method for minimizing food waste while enhancing the food consumption experience of a consumer. 2. Description of the Related Art

[0003] An inordinate amount of food is currently being wasted in eating establishments, including buffet restaurants and dine-in restaurants, as a result of uneaten excess food being left on a plate of a restaurant patron, who places significantly more food on his / her plate than the patron can reasonably consume. Significant food wastage also occurs as a result of excess food preparation, particularly given that the majority of food prepared for public consumption on a given day cannot be refrigerated for consumption on another day. In most eating establishments, whatever food is not eaten on a given day is simply disposed of as waste. It has been estimated that approximately a half pound of food is wasted per meal in restaurants. Approximately 85% of the food that isn’t used in a typical American restaurant is thrown out, while only a small percentage is recycled or donated.

[0004] Food wastage, which is clearly a challenge for mainland restaurants, is also a major problem for the cruise ship industry. For many cruise travelers, unfettered access to lots of different types and unlimited quantities of food is a key part of the cruise experience, and the cruise companies cater to this expectation by providing unlimited food options. The unlimited options for food is particularly exemplified by buffet dining which is included in MCM.01WO-PCTthe cruise fare. While there is a large variety of cuisine that passengers enjoy, there is also a large percentage of the prepared food that doesn’t get eaten and is wasted. SUMMARY

[0005] The present invention is directed to a method, a system and a computer program product that provides food waste reduction in restaurants and other eating establishments while enhancing the dining experience of the consumer. The system includes a server having a controller / processor that executes a Food Waste Reduction (FWR) module / utility to track food consumption activities by at least one individual incentivized to minimize food wastage during a dining (food consumption) session. The processor executes the FWR module / utility and is configured to cause the system (FWR system) to associate the individual with a target plate based on identification (ID) retrieved from an ID object corresponding to the individual and proximate to the target plate. The controller receives and processes captured image / sensor data using recognition and / or artificial intelligence technologies, and the controller accurately determines various food types on the target plate and a volume / weight of each specific food type placed on each target plate during the dining session. The controller receives data corresponding to an amount of food that is disposed of from the target plate without being consumed by the individual. The controller updates food consumption and wastage (FCW) data for the individual and stores the FCW data within a FCW tracking database. The system includes a communication subsystem for enabling a user device to interface with and receive data from the FCW database and to configure a mobile FCW application on the user device to provide the individual with real-time food waste reduction performance and award benefits, such as incentive points. The awarded points are redeemable by the individual for benefits provided in response to the individual attaining one or more waste level targets. Additionally, the controller generates and outputs food data analytics to guide future food preparation and scheduling in order to minimize food wastage. MCM.01WO-PCTBRIEF DESCRIPTION OF THE DRAWINGS

[0006] The illustrative embodiments will hereinafter be described in conjunction with the appended drawings provided to illustrate and not to limit the disclosure, where like reference numerals refer to like parts / elements throughout the several views of the drawings. It will be appreciated that for simplicity and clarity of illustration, elements illustrated in the figures have not necessarily been drawn to scale. For example, the dimensions of some of the elements are exaggerated relative to other elements. Embodiments incorporating teachings of the present disclosure are shown and described with respect to the figures presented herein, in which:

[0007] FIG. 1 illustrates a block diagram representation of an example data processing system within which certain features of the present disclosure can be implemented, according to one or more embodiments;

[0008] FIG.2 illustrates a food waste reduction execution environment with a networked system of devices for tracking food consumption activities by individuals incentivized to minimize food waste at a restaurant environment, according to one or more embodiments. ;

[0009] FIG. 3 presents an example restaurant environment in which food consumption and food waste by respective individuals can be measured using tracking sensors deployed within a dining space / area, according to one or more embodiments;

[0010] FIG. 4 presents a detailed view of food items on a plate of an individual at the start of a dining session within the restaurant environment, according to one or more embodiments;

[0011] FIG. 5 presents a conceptual illustration of waste level targets which can be satisfied when discarded food is limited to a volume corresponding to one or two sectors of a circle representing a plate, according to one or more embodiments;

[0012] FIGs. 6A and 6B present example graphical user interfaces (GUIs) by which a user can interact with an application to view tracking data, receive notification of food waste MCM.01WO-PCTlevels, track points awarded, and provide confirmation / feedback regarding various aspects of the food consumption / waste tracking process, according to one or more embodiments;

[0013] FIG.7 presents a flow chart illustrating the process of tracking food consumption activities by individuals incentivized to minimize food waste at a restaurant, according to one or more embodiments;

[0014] FIG.8 presents a flow chart illustrating the process of incentivizing an individual to minimize food waste during a dining session, as well as enhancing the individual’s dining experience using various mobile application features, according to one or more embodiments;

[0015] FIG. 9 presents a flow chart illustrating the process of determining a number of points to award to an individual based on the waste level targets attained, according to one or more embodiments; and

[0016] FIG. 10 presents a flow chart illustrating the process of generating food consumption data analytics using tracked consumption data and determining food preparation volumes / scheduling and serving advertising content to individuals, based on consumption analytics, according to one or more embodiments. DETAILED DESCRIPTION

[0017] The following detailed description is merely exemplary in nature and is not intended to limit the described embodiments or the application and uses of the described embodiments. As used herein, the word “exemplary” or “illustrative” means serving as an example, instance, or illustration. Any implementation described herein as “exemplary” or “illustrative” is not necessarily to be construed as preferred or advantageous over other implementations. All of the implementations described below are exemplary implementations provided to enable persons skilled in the art to make or use the embodiments of the disclosure and are not intended to limit the scope of the disclosure, which is in part defined by the claims and extended to include logical variations and extensions thereof. For MCM.01WO-PCTpurposes of description herein, the terms “upper”, “lower”, “left”, “rear”, “right”, “front”, “vertical”, “horizontal”, and derivatives thereof shall relate to the orientations presented in FIG. 1. Furthermore, there is no intention to be bound by any expressed or implied theory presented in the preceding technical field, background, brief summary, or the following detailed description. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification, are simply exemplary embodiments of the inventive concepts defined herein and captured within the appended claims. Hence, specific dimensions and other physical characteristics relating to the embodiments disclosed herein are not to be considered as limiting.

[0018] As shown throughout the figures, the present disclosure is directed toward providing food waste reduction in eating / dining establishments / facilities such as restaurants while enhancing the customer dining experience. The eating / dining establishments / facilities can be stand-alone eating places, such as restaurants, or integrated cafeterias or eating places within a larger facility, such as a cruise ship. In the cruise industry, for example, travelers are provided unfettered access to lots of different types and unlimited quantities of food as a part of the cruise experience. The availability of large amounts of food for individual passenger consumption is particularly exemplified by buffet dining which is included in the cruise fare. This conventional approach to feeding cruise passengers results in a large percentage of the prepared food not being eaten and instead being thrown away. Thus, cruise lines are challenged to find, improve and / or implement processes for dealing with that waste. A similar level of waste of food is seen in all-inclusive hotels that provide this buffet-styled, eat all you can, dining experience. The presentation of this abundance of food also leads to the customers taking larger portions than they can consume and subsequently tossing a large percentage of that food in the trash. It is difficult for these customers to self-regulate given that there is no incentive to eat less and no penalty for wasting more of the food.

[0019] In an effort to curb food wastage on some cruise lines and reduce costs to the cruise ship company, some cruise companies reduce passenger dining freedom by placing cost restrictions on main dining food. For example, an individual may be charged for a second serving of steak while the cost of the first serving is included in the cost of the cruise fare. As a result, the attractiveness of a major selling point of the cruising experience has MCM.01WO-PCTbeen compromised. Thus, by implementing food cost restrictions in main dining restaurants, the cruise ship companies have essentially deployed counter-productive food reduction measures, which could ultimately hurt their bottom line, as potential passengers book with other cruise companies that are not implementing these restrictions of open food consumption. Alternatively, the passengers may simply avoid the open consumption prohibitive main dining and stick with the open / unlimited consumption general buffet dining options. While such counter-productive measures targeting food waste are deployed in the main dining areas, the cruise lines have heretofore no practical and / or effective approach for addressing wastage in the open buffet dining restaurants.

[0020] The present disclosure recognizes that it would be extremely useful to provide a system that can facilitate a substantial reduction in the amount of food that is being wasted in both the buffet and main dining areas, as well as assist in food preparation decisions being made in the kitchen. In addition, the disclosure presents a system and method that not only reduces the wastage of food but does so in a manner that does not compromise a cruise ship’s (or all-inclusive hotel’s) major selling point of unrestricted access to a variety of cuisines, but instead incentivizes the passenger / guests and enhances a passenger’s / guest’s dining experience and ultimately enhances their level of satisfaction with the cruise. The disclosure further provides an effective and environmentally friendly solution for food wastage reduction, which targets dining room waste reduction and promotes efficient food preparation in the kitchen, while providing restaurant and other dining establishment patrons with an enhanced dining experience. The disclosure further provides device-based techniques for enabling the food consumer to monitor food intake and recommend desired food choices electronically, this enabling health and other dietary benefits while consuming food.

[0021] With reference now to the figures, and beginning with FIG.1, there is depicted a block diagram representation of an example data processing system (DPS), as utilized within one embodiment. DPS may be a server, a personal computer, and / or other types of electronic devices that may generally be considered processing devices or computing systems / devices. As illustrated, DPS 100 comprises at least one processor / controller subsystem 102 connected to system memory 106 via system interlink / bus 132. The processor / controller subsystem 102 executes one or more computer programs / applications and is configured to cause the DPS MCM.01WO-PCT100 to provide food waste reduction in eating spaces / establishments, such as restaurants, while enhancing the customer dining experience, according to various aspects of the present disclosure. According to an aspect, an eating space can be an eating establishment, eating facility or any space that provides consumable food and at which an individual chooses to eat. According to an aspect, the eating space is an environment in which the individual’s consumption / eating activities can be electronically monitored.

[0022] In one or more embodiments, DPS 100, which is managed by processor / controller subsystem 102, also includes communication subsystem 150, data storage subsystem 140, Artificial Intelligence (AI) subsystem 118, GPS receiver 130, cameras and other sensors 170, and input / output (I / O) subsystem 120. As shown, processor / controller subsystem 102 includes an Food Object Recognition (FOR) module 104 to support the food data analysis and recognition functionality of DPS 100. Processor / controller subsystem 102 executes program code to provide operating functionality of DPS 100. The software and / or firmware modules have varying functionality when their corresponding program code is executed by processor / controller subsystem 102 or secondary processing devices (not explicitly shown) within DPS 100.

[0023] As illustrated, DPS 100 includes an I / O subsystem 120. The I / O subsystem includes user interface devices including output devices such as audio output device(s) / speaker, and a display device (not shown). In one or more implementations, the display device includes touch screen functionality enabling display device to function as both an input device and an output device. In addition, I / O subsystem 120 includes input devices including a microphone, a keypad, and / or a mouse.

[0024] Processor / controller subsystem 102 is communicatively coupled, via system bus / interlink 132, to device memory 106. In one or more embodiments, processor subsystem 102 is communicatively coupled via system interlink 132 to communication subsystem 150, data storage subsystem 140, and input / output subsystem 120. System interlink 132 represents internal components that facilitate internal communication by way of one or more shared or dedicated internal communication links, such as internal serial or parallel buses. As utilized herein, the term "communicatively coupled" means that information signals are transmissible MCM.01WO-PCTthrough various interconnections, including wired and / or wireless links, between the components.

[0025] Communication subsystem 150 may be configured to enable DPS 100 to communicate with a plurality of personal computing devices. The communication subsystem may include wired and / or wireless communication devices to facilitate networked communication. Communication subsystem 150 also includes a Network Access Module by which DPS 100 may connect to one or more access / external networks such as the Internet or wide area network (WAN), or an internal network such as an Ethernet via a local area network (LAN) or a Virtual Private Network (VPN).

[0026] In addition to the above-described hardware components of DPS 100, various features of the invention are completed / supported via software (or firmware) code or logic stored within memory 106 or other storage and executed by Processor / controller subsystem 102. Thus, for example, illustrated within memory 106 are a number of software / firmware / logic components, including a Food Consumption Activities and Analytics (FCAA) application / module 114. According to an aspect, memory 106 includes other applications such as Optimized Food Consumption (OFC) application 112. According to an aspect, the OFC application 112 is an Internet-based mobile application, which can be made available for download to a user device. In addition, memory 106 comprises a food waste reduction (FWR) utility 108. Other applications and processing modules are possible and can be provided to support the various features and functions of the disclosure, without limitation. Device memory 106 further includes an operating system (OS) (not shown), a firmware interface, such as basic input / output system (BIOS) or Uniform Extensible Firmware Interface (UEFI), and firmware (not shown). Device memory 106 includes a graphical user interface (GUI) 110 (110A-110B) and other computer data (not explicitly shown) used by the FWR module / utility 108 and / or the FCAA application 114.

[0027] Data storage subsystem 140 enables further storage and retrieval of data, instructions, and code. In particular, data storage subsystem 140 provides applications, program code, and stored data on nonvolatile storage that is accessible by processor / controller subsystem 102. For example, data storage subsystem 140 can provide, for use by the FWR system 201, the user / individual identification (ID) database 142, dining MCM.01WO-PCTsessions information database (DB) 144, waste level targets (WLT) database (DB) 146, waste levels 148, point rewards 162, data analytics 164, and tracking data / images 160. In addition, data storage subsystem 140 can provide a selection of program code and applications, such as the FCAA application 114 and other related application(s), that can be used to monitor and report on an individual’s food consumption activities and associated waste levels. These applications can be loaded into device memory 106 for execution by processor subsystem 102.

[0028] In actual implementation, the FWR system 201 may be combined with the FCAA application 114 to provide a single executable component, collectively providing the various functions of each individual component when the corresponding combined component is activated. For simplicity, the FWR logic / utility 108 is illustrated and described as a stand- alone or separate logic / firmware component, which provides specific functions, as described below.

[0029] In one embodiment, DPS 100 communicates with a software deploying server 280 (FIG.2) via a network 260 (e.g., the Internet) using communication subsystem / network access module 150. Then, FWR system 201 may be deployed from / on the network, via the software deploying server 280. With this configuration, the software deploying server 280 or other background server can perform some of the functions associated with the execution of FWR system 201, in one or more embodiments.

[0030] The FWR system 201 provides individuals with a mobile App 112 that provides access to an online platform for facilitating food waste reduction in restaurants while enhancing the customer dining experience. The individual / user can be presented with audio, visual and / or textual content, via an output device and / or user interface, during various stages of monitoring and reporting on food consumption activities and food wastage levels. According to an aspect of the present disclosure, the FWR utility / module 108 enables the individual to provide responses / confirmation / feedback to the presented content via a GUI. According to one or more aspects, the individual / user can be presented with aural content via speakers. The participant may also be presented with image, video and / or textual content via a display device. In addition, the participant may be visually presented with one or more MCM.01WO-PCTassociated selection buttons within the GUI. Using an input device, such as a keypad or a microphone, the participant can provide an input selection as a response to presented content.

[0031] Certain of the functions supported and / or provided by the FWR utility / module 108 are implemented as processing logic (or code) executed by processor / controller subsystem 102 and / or other device hardware, which processing logic enables the device to implement / perform those function(s). Among the software code / instructions / logic provided by the FWR module 108, and which are specific to the disclosure, are: (a) logic for receiving sensor data / images obtained by a sensor / camera positioned to track food consumption activities by an individual in a restaurant; (b) logic for employing object recognition and / or artificial intelligence technologies to detect food contained on a target plate, based on the captured images; (c) logic for employing object recognition and / or artificial intelligence technologies to receive identification (ID) data from an ID label positioned proximate to the target plate, based on the captured images; (d) logic for associating the individual corresponding to the ID data with the target plate; (e) logic for initiating a dining session for the individual; (f) logic for identifying specific food types on the target plate using the captured images; (g) logic for determining, at various times during the dining session, one or more of a volume / weight of food on the plate, a volume / weight / size of each specific food type on the plate and / or a count of specific food items; (h) logic for triggering a mobile application to provide, via a user interface, the individual with real-time food waste reduction performance data; (i) logic for detecting completion of the dining session; (j) logic for determining a volume / weight of food waste produced by the individual during the dining session; (k) logic for determining whether the individual attains one or more waste level targets, based on the level of food waste produced; (l) logic for awarding points redeemable for benefits to the individual for attaining one or more waste level targets; and (m) logic for generating food data analytics to guide scheduling of food preparation.

[0032] According to the illustrative embodiment, when processor / controller subsystem 102 executes the FWR logic / module 108, DPS 100 initiates a series of functional processes that enable the above functional features as well as additional features / functionality. These features / functionalities are described in greater detail below within the description of FIGS. 2-10. MCM.01WO-PCT

[0033] Additionally, in addition to processor execution of code, aspects of the disclosure involve the use of AI engine and specifically AI models trained to determine several of the processes evaluated herein. In one or more embodiments, processor 102 can utilize AI models 126 to provide AI functionality of processor-integrated AI engine 115. In other embodiments, AI models 126 are directly utilized by AI engine 115. In one or more embodiments, AI model(s) 126 is integrated as a sub-module within SIM module 125 and is trained to support the AI features of SIM module 125. AI model(s) 126 may include an artificial neural network, a decision tree, a support vector machine, Hidden Markov model, linear regression, logistic regression, Bayesian networks, and so forth. AI model(s) 126 can be individually trained to perform specific tasks and can be arranged in different sets of AI models to generate different types of output. Training of AI model(s) 126 is the process by which AI models are trained to perform specific tasks or achieve certain objectives. The training involves providing the model with a large amount of data and allowing the model to learn from patterns and relationships within that data. Operating system 122 may include or be augmented by device AI operating system (OS) 117 that can include native support for AI-specific hardware such as Neural Processing Units (NPUs) or Tensor Processing Units (TPUs) to optimize performance for AI tasks such as machine learning inference and training.

[0034] Those of ordinary skill in the art will appreciate that the hardware components and basic configuration depicted in FIG.1 may vary. The illustrative components within DPS 100 are not intended to be exhaustive, but rather are representative to highlight essential components that are utilized to implement the present disclosure. For example, other devices / components may be used in addition to or in place of the hardware depicted. The depicted example is not meant to imply architectural or other limitations with respect to the presently described embodiments and / or the general disclosure.

[0035] Referring now to FIG. 2, there is presented a FWR execution environment 200 that includes or provides a networked system of devices for tracking food consumption activities by individuals incentivized to minimize food waste at an eating space / restaurant environment 235, according to one or more embodiments of the disclosure. The networked system of devices includes a number of computing / electronic devices. These computing devices, which can be similarly configured to DPS 100 (FIG.1), include server 201, software MCM.01WO-PCTdeploying server 280, local data aggregation server / DPS 205, restaurant reservation server / DPS 245, user / individual device(s) 204, and remote user / individual device(s) 214. The various computing devices are connected by a network 260. The network 260 can be any of the various networks, including a LAN or a WAN, such as the Internet, described in FIG. 1. Server 201 includes a processor 202 and memory with FWR module / utility 108 stored thereon. Server 201 also includes or is communicatively connected to dining sessions database (DB) 144, which can be stored on an internal storage component of server 201 or accessible via network or direct cable link to server 201. Sever 201 can be similarly configured and operate as DPS 100 (FIG.1). For purposes of the description, the processes provided by execution of FWR module / utility 108 by processor 202 within server 201 are described as processes performed by FWR system 201. It is appreciated that the actual processing is provided by execution of FWR module / utility 108 and other applicable program code by one or more processors (102 and / or 202) within server 201 / DPS 100.

[0036] Other processes described herein are completed by / on the user device 204 / 214. As illustrated, user device 204 / 214 comprises processor 265 and memory 270 which further includes OFC App 112, which is executable by processor 265 to configure the processor 265 to perform various aspects of the user device processes described herein. In some embodiments, OFC App 112 can be downloaded from software deploying server 280, such as Google Play Store or Reddit (™). Remote user device 214 are the same as user devices 204 but are not currently located within the eating establishment / restaurant environment 202. As such, remote user devices 214 are not activated by OFC App 112 to initiate and complete monitoring of food consumption by the user within the eating establishment.

[0037] Also illustrated in the FWR execution environment 200 is a restaurant environment_1202 in which multiple individuals 222-225 are seated at a dining table 226. In addition, two individuals 228 and 230 are located proximate to a food serving station 234 within the restaurant environment 202. Restaurant environment_1202 includes a first sensor array of tracking sensors 240 (e.g., cameras) attached to support structure 242 and positioned to track consumption activities by individuals at the dining table 226 and a second sensor array 246 attached to support structure 248 and positioned to track food serving station activities at the food serving station 234. In addition, restaurant environment_1202 includes MCM.01WO-PCTLocal data aggregation server / DPS 20 and user / individual device(s) 204 that are configured to operate as individual sensors and interactive food consumption and wastage guide devices. The FWR execution environment 200 can also include a separate dining facility environment which further includes a monitored dining room area and associated tracking sensors 240.

[0038] According to one aspect, a first sensor (e.g., a device having a camera) is placed at the garbage disposal container area and positioned to detect and report (e.g., by sending a captured image) on food being disposed. Additionally or alternatively, a localized (on or above table) sensor is provided that can detect the amount of food remaining on the plate and removed by a wait staff or cleaner from the reach / proximity of the user. The corresponding AI logic can then utilize this data in the waste calculation.

[0039] According to one or more aspects, the FWR system 201 receives a timestamp for each image captured by the tracking sensors. According to one or more aspects, the tracking sensors can include one or more radio frequency identification (RFID) sensors, cameras, and ultrasonic sensors. These sensors individually and / or collectively provide sensor data that the controller 102 uses to identify / classify food items and to determine properties / characteristics of the food items including volume, weight, and / or density of various food items.

[0040] The FWR execution environment 200 allows captured images 160, waste level targets, and point rewards (data) 162 to be sent by the server 201 to the various individuals at the respective devices. In addition, responses from the various individuals can be received by the server 201. The server 201 includes or is communicatively coupled to a dining sessions database 144 to store data obtained based on food consumption activities by various individuals registered and / or incentivized via a food waste reduction effort / program / process. Based on the communicated / received information, the controller can transmit configuration and control information to the various individual / user devices, respectively. Additionally, server 201 includes dining facility module(s) 285 for the various dining establishments, respectively. Each dining facility module 285 provides one or more of dining space menus and food nutrition data, a waste minimization model, a reward points model, as well as other information relevant to the dining space and the waste minimization program. MCM.01WO-PCT

[0041] According to one or more aspects, and as illustrated in FIG. 2, the individuals 222-225, 228 and 230 are individuals that have opted to register with and participate in a food waste reduction program. According to one or more aspects, the various cameras and sensors are communicatively connected via network 260 to provide captured sensor data to the server 201. According to an aspect, within the mobile App environment, portable user / individual devices 204 (e.g., smart phones) can be positioned to capture images in order to track the food consumption activities of the individuals 222-225, respectively. According to one or more aspects, the user devices 204 and 214 include a personal / laptop / tablet computer and a smart-phone. With this portable / mobile tracking arrangement, the individual is expected to capture images which show food consumption activities that are consistent with and correspond to food being removed and food remaining on the plate. In particular, according to an aspect, the image / video capture of the eating / dining session must be sufficient to prevent the occurrence of gaps in the tracking record in which removal of a threshold / maximum volume / quantity of food from the plate was not captured. Thus, significant changes in the volume / quantity of food remaining on a plate must be accounted for by consumption activities within the sensor tracking record. The controller 102 verifies that all relevant consumption activities by the individual are accounted for and / or that all containers from which the individual consumes food are associated with the individual or another individual participating in the waste reduction program.

[0042] According to an aspect, the remote individuals 250 utilizing the mobile OFC App 112 executing on remote user devices 214 can receive images of food at the serving stations and use the meal planning / simulator feature to plan and / or order meals for delivery or carry- out. According to an aspect, the remote individuals 250 can utilize food nutritional data to pre-plan meals that align with their dietary and / or weight loss / gain / maintenance goals.

[0043] According to an implementation, the controller 102 terminates a dining session when no food consumption activity and / or no individual presence is detected for a pre- established time period.

[0044] According to one or more aspects, the controller 102 provides, to an individual, tips and guidance regarding food types and volume / quantity selection to help the individual MCM.01WO-PCTto minimize food waste, as well as to meet health and fitness goals using nutritional data for food items on a restaurant’s menu and / or actual food items served by the restaurant.

[0045] FIG.3 presents another view of the example restaurant environment of FIG.2, in which food consumption and food waste by respective individuals can be measured using tracking sensors deployed within a dining space / area, according to one or more embodiments. Restaurant environment 202 comprises first and second dining tables 226 and 306. As illustrated, four individuals 222, 223, 224 and 225 are seated and dining at first dining table 226. Similarly, four individuals are seated and dining at second dining table 306. Each of the individuals has at least one plate of food from which he / she consumes food. For example, the first individual 222 consumes food from plate 314, and second individual 223 consumes food from plate 316. In addition, restaurant environment 202 comprises tracking sensors 240 which can be positioned within a restaurant / dining space to capture food consumption activities of individuals. As illustrated, the tracking sensors 240 are attached to a support structure 242. According to an aspect, the tracking sensors 240 comprises optical sensors or cameras used to capture images of the plates of food as the individuals eat their meals. As illustrated, the tracking sensors 240 are positioned above the dining tables 226 and 306 to capture images of the consumption activities within a field(s) of view (FOV) of one or more tracking / optical sensors. According to one or more aspects, the FWR system 201 receives a timestamp for each image captured by the tracking sensors.

[0046] According to one or more aspects, the restaurant environment can be a dining facility on a cruise ship, at a hotels, at a school cafeteria, or any other dining space. A meal can be contained in one or more of a plate, a bowl, a cup, a tray and any other type of container of food. Each of the aforementioned containers can be available in multiple sizes. Thus, in one more embodiments, the controller 102 is able to identify a meal based on the number / count and sizes of trays, plates, bowls, cups and other containers used by the individual during a dining session.

[0047] To initiate a dining session for an individual, the individual places an identification (ID) object, from which an identification of the individual can be obtained / read, in a position proximate to a target plate of food that the individual places on the dining table. According to one or more aspects, the ID object is an electronic device such as a smart phone, MCM.01WO-PCTbracelet, smart watch or other portable / wearable computing device. According to a related aspect, the ID object provides ID data via one or more of: a wireless signal detectable by one or more tracking sensors; and textual / graphical content that can be presented on a visible user interface for detection by one or more tracking sensors. According to another aspect, the ID object is a physical ID card having electronically readable / scannable ID data. According to an aspect, the ID object is an Ultra-wideband (UWB) tag used to facilitate UWB tracking of an individual. According to an aspect, the ID object is a code such as a barcode or a QR code that can be scanned by a camera and / or tracking sensors, wherein the code can be presented on the screen of the individual’s user device. According to an aspect, the individual can be identified / recognized using facial recognition technology to process captured images of the individual.

[0048] According to an implementation, the individual places the ID object to an immediate right of the target plate of food in order for the plate of food to be properly associated with the individual. According to an aspect, the ID object is placed in a particular / designated position relative to the target plate of food to enable the target plate of food belonging to the individual to be distinguished from another plate of food belong to another individual, who may be seated next to the individual. According to an aspect, the ID object is an ID card which can be presented as a physical card or as a graphical object via a cell phone screen. The controller and / or FWR system 201 obtains the individual’s ID from the captured ID object / card information and associates the target individual with a proximate target plate. The controller causes the device to initiate monitoring of a dining session for the individual when the controller is able to associate one or more target plates / containers of food with the captured ID of the individual.

[0049] The tracking sensors 240 are arranged and positioned relative to the dining tables 226, 306 to capture images and / or videos of consumption activities and / or images of plates of food on the dining table 226 / 306 throughout a dining session for each respective individual. According to an aspect, the tracking sensors capture two-dimensional images and three-dimensional images. According to an aspect, the FWR system 201 processes the captured images / sensor data using food image recognition and / or artificial intelligence processing. Thus, the FWR system 201, by using heuristically determined food consumption MCM.01WO-PCTdata from various previous measurements and analyses, can accurately determine various types of food items on the plate, a volume of each specific food type and / or a corresponding weight of food at various times during the dining session. As a result, FWR system 201 is able to accurately identify the food on a plate by the various portions of different dishes and / or food items on the plate. According to one or more aspects, the FWR system 201 is able to determine the location(s) of one or more target plates on a dining table based on the received sensor data. According to one or more related aspects, the FWR system 201 is also able to determine a location(s) of a specific individual relative to one or more plates and / or target plates (being used by the individual) on the dining table based on the received sensor data.

[0050] According to one or more aspects, the FWR system 201 and / or AI engine generates datasets by collecting images of various dishes and / or food items that can be prepared by a corresponding restaurant / dining facility. The FWR system 201collects multiple images of the various dishes and / or food items of various known portion / volume sizes. In addition, the FWR system 201 receives a mass or weight of each dish and / or food item for each of the various known or pre-established portion / volume sizes. The FWR system 201 trains artificial intelligence (118, FIG.1) and / or learning algorithms utilizing the generated datasets and received volume data and weight data to accurately determine the various types of foods on a plate, a volume of each specific food type / item and / or a corresponding weight of the food and / or food type / item at various times during a dining session. As a part of (or during) the generation of the datasets, user input can be solicited, as needed, to identify / verify the food, type of food, specific weights of portions on a plate, etc. Additionally, remote resources, such as the Internet, can also be accessed to retrieve the information enabling identification of the types of food, estimate weights based on images, and nutritional content, etc.

[0051] According to one or more aspects, the FWR system 201 receives images of non- consumable food sections, such as bones of chicken or meat and / or commonly undesirable / unhealthy food parts such as chicken skin, sections of fat, etc., to enable the FWR system 201 to accurately determine the amounts and types of food parts or food-related items that an individual may be likely to leave unconsumed on his plate. This portion of food left MCM.01WO-PCTon the target plate is then not counted as a part of the wastage of consumable food on the target plate.

[0052] In one or more aspects, the FWR system 201 determines a level of food waste associated with the individual, based on final food volume / weight measurements. According to one or more aspects, the FWR system 201 determines a level of food waste based on final / total collected food volume / weight measurements while subtracting non-consumable food sections and / or likely undesirable / unhealthy food parts.

[0053] According to one or more aspects, the FWR system 201utilizes a presence of non- consumable and / or likely undesirable food parts as part of an auditing and verification process by which a target plate can be certified based on the expected non-consumable waste that is expected to remain on the target plate at the end of a dining session.

[0054] According to one or more aspects, the FWR system 201 utilizes tracking data from sensors / cameras at the dining table and / or at the food serving stations to determine / verify an identity of the individual associated with a target plate that can be expected to be subsequently detected at the dining table with substantially the same food items.

[0055] According to one or more aspects, the FWR system 201awards points redeemable for benefits to the individual for attaining a waste level target(s) based on the level of food waste measured for the target individual. These reward points may be usable in associated restaurants and / or for non-food related benefits. As examples, reward points may be redeemed for fine dining and wellness benefits as well as other amenities. According to one or more embodiments, reward points may be redeemed for discounts on future travel / cruises, etc.

[0056] According to one or more aspects, the FWR system 201 provides / offers one or more incentives to an individual for minimizing food waste. These incentives can be financial incentives and / or non-financial incentives. Points-based incentives represent one example of incentives. However, other types of incentives can be utilized to incentivize an individual to reduce / minimize food waste, without limitation. MCM.01WO-PCT

[0057] The FWR system 201 utilizes a FWR mobile application / OFC App 112 to inform the individual of tracking data, food waste levels, points awarded, as well as to receive the individual’s confirmation / feedback regarding tracked data. For purposes of the description, features integrated into the OFC App 112 can be described as features being performed by FWR system 201; However, it is appreciated and understood that the features being performed on the user device are ones that are controlled by the OFC App 112. The OFC App 112 works in tandem with the FWR system 201 to facilitate the user device level processes being described herein.

[0058] According to one or more aspects, the OFC App 112 enables the user to receive nutrition information via the mobile application. According to one or more aspects, the mobile application enables the user to initiate meal-planning via a virtual food order reservation. According to one or more related aspects, the OFC App 112 enables the user to receive nutrition information for a food item or meal that has been consumed or an item / meal the user intends / plans to consume. According to one or more aspects, the OFC App 112 enables the user to make a virtual food order reservation by which the user identifies one or more of a restaurant at which the user intends to eat, a time at which or time-slot within which the user intends to eat, and the types and volumes / quantity / weight of food the user plans to eat. According to an aspect, the OFC App 112 can suggest a meal and / or portions of the various food items for a meal to satisfy the individual’s food preferences, health / dietary goals / needs, and nutritional needs. According to one or more aspects, the OFC App 112 provides real-time nutritional intake data to the individual based on a current level of food consumption by the individual. According to a related aspect, the OFC App 112 is configured to provide instantaneous food consumption parameters associated with one or more of: current level of food consumption and / or the current quantity / portion of food on a target plate yet to be eaten; current nutritional intake; a current green score, etc. According to one or more aspects, the OFC App 112 awards points to the user for their fidelity or close adherence to the virtual food order reservation. In particular, the user demonstrates fidelity to the virtual food order reservation when his actual meal and meal-time substantially matches the details of the reservation, thereby fulfilling the reservation as planned / expected. According to one or more aspects, the FWR System 201 with information provided by OFC App 112 utilizes virtual food order reservations to improve food demand prediction, which is usable by the MCM.01WO-PCTrestaurant or food preparation establishment to optimize food preparation volumes and scheduling for minimizing food wastage.

[0059] According to one or more aspects, the FWR system 201 communicates information and instructions to OFC App 112 installed on user’s device to provide the device users with guidance and suggestions to reduce crowding within one or more restaurants. For example, the OFC App 112 is configured to present an individual with suggested dining schedule options. The individual is incentivized with an opportunity to be awarded points if he accepts and adheres to a suggested dining schedule. The OFC App 112 utilizes one or more of historical restaurant utilization / occupancy data and received virtual food order reservations to determine an expected level of human traffic within one or more restaurants. The OFC App 112 identifies potential overcrowding in restaurants and suggests to individuals alternate time-slots and / or restaurants to alleviate potential overcrowding while ensuring that an individual can still enjoy his favorite types of food. As part of the effort to enhance the dining experience, the OFC App 112 facilitates food pickup or delivery via the virtual food order reservation to alleviate / prevent restaurant overcrowding. Outside of the restaurant environment, the mobile App 274 enables the individual to track food consumption activities using a camera on a mobile device. The OFC App 112 is further configured to provide seating selections / reservations to registered participants in the food waste reduction program. For example, the OFC App 112 can reserve seats, e.g., by accessing restaurant reservation server (website) 245, for individuals who have accumulated a specified number of points. The OFC App 112 can present, on the display of the user’s device, a current seating chart showing currently available seats within the restaurant and allow individuals who have entered the restaurant or who are on the way to the restaurant to select / reserve seats in a priority seating area of the restaurant.

[0060] According to one or more aspects, the FWR system 201 incentivizes the user by notifying the user of criteria for receiving points redeemable for benefits and inviting the user to register for a food waste reduction and consumption tracking program that enables the user to obtain redeemable points. MCM.01WO-PCT

[0061] According to one or more aspects, the FWR system 201 provides the user with a green score for the meal the user plans to eat or has finished eating. The green score tells the user how environmentally friendly his meal is / was.

[0062] According to one or more aspects, the FWR system 201 tracks the number of different plates from which the user eats or obtains food at the dining table during the dining session. According to an implementation, the FWR system 201 is able to maintain an active status of a dining session as the user obtains additional food in a buffet restaurant. The FWR system 201 is able to identify and verify some plates as shared plates from which multiple users consume food. AI processing can then be triggered to separate out the amount of the shareable plate that is consumed by the user.

[0063] According to one or more aspects, the FWR system 201 enables a user to terminate or indicate an end of the dining session by providing an end of session indicator. According to an implementation, a pre-established hand gesture can signal the end of a dining session. An end of session indicator can be provided using an interactive button via the mobile App. According to an aspect, tracking sensors monitoring the food serving stations and the dining tables enable food-related activities of the user to be monitored until the user leaves / moves away from the location, to prevent the user from deliberately cheating on his consumption by prematurely signaling the end of his dining session before he actually stops eating and / or collecting / wasting more food.

[0064] According to one or more aspects, the FWR system 201 generates food consumption data analytics based on captured sensor data. According to one or more aspects, the FWR system 201 provides data analytics on an individual consumer level based on an individual’s consumption activities. In addition, the FWR system 201 provides data analytics on an aggregate / group level based on the collective consumption activities of various individuals.

[0065] According to one or more aspects, the FWR system 201 and / or AI engine utilizes food consumption data analytics to optimize food preparation levels and scheduling, as well as to determine the types of food that should be prepared at specified times. MCM.01WO-PCT

[0066] The FWR system 201 is configured to implement a food waste minimization effort / program by which food waste levels in eating spaces can be substantially reduced based on incentivized customer practices, which can also minimize food wastage at the food preparation level (e.g., in the kitchen). The FWR system 201 awards points redeemable for benefits to individuals for consistently producing lower levels of food waste. As a result, execution of the various processes provided by the FWR system 201 enhances the dining / hospitality experience based on benefits derived from customer-centric food waste reduction.

[0067] The FWR system 201 generates individual and aggregated food data analytics to guide food preparation scheduling and levels. Furthermore, based on individuals’ activities, preferences and interests, the FWR system 201 can utilize food data analytics to advertise specific types of foods at associated food stores and / or restaurants. For example, a user who, based on detected consumption activities, demonstrates a strong preference for steak and beef in the cruise ship’s buffet and main dining restaurants may be shown advertising content for a premium steakhouse that is also located on the cruise ship.

[0068] According to one or more aspects, the FWR system 201 calculates a maximum number of points that can be awarded to an individual by determining one or more waste level targets. According to an aspect, the FWR system 201 determines how many of the maximum available points the individual receives based on the value of a portion of a specific food item wasted by the particular individual. According to one or more aspects, the FWR system 201 determines how many of the available reward points are assignable to a specific individual and / or waste level targets based on measurable and / or identifiable factors which can include (i) the individual’s familiarity with or novelty of food items that make up a substantial portion of the wasted food and (ii) a food loading / reloading / replenishment count and / or a total volume / weight of the overall meal. According to an aspect, the FWR system 201 determines whether the individual is familiar with a food item based on consumption behavior during a previous dining session and / or at an earlier stage of the current dining session. According to an aspect, in order to determine the food loading / replenishment count, the FWR system 201 determines whether an individual obtains more food by reusing a plate that the individual has already used to contain and / or consume food during the dining session MCM.01WO-PCTor by utilizing a fresh / new plate (i.e., a plate that has not previously been used to contain food during the session). Based on the load / replenishment count determined based on images captured by tracking sensors, the FWR system 201 tracks a number of additional plates the individual uses during the dining session and / or a number of times the individual obtains additional food items following detection of an initial selecting / collecting of food. According to an aspect, the FWR system 201 may not prevent an individual from obtaining the maximum available points even if a limited, yet substantial portion of a particular food item has been wasted, as long as the food item seems to be new / unfamiliar to the individual or is quite uncommon / unpopular. For example, if more than a threshold percentage (e.g., >40%) of the persons consuming a particular food item ends up discarding a large portion of the item, a presumption can be made that the food item is not good or not properly prepared and the resulting negative effect to deducting from the available points is reduced. If the food item is replenished or reloaded onto a plate used by the individual, the food item can be deemed to be familiar to the individual.

[0069] According to an implementation, the FWR system 201 is configured to determine a specific waste level target percentage for a meal that is measured to be no more than a specified volume / weight of food. The FWR system 201 can assign a different / lower waste level target percentage if the meal’s weight / volume measurement exceeds the specified volume / weight of food. According to an implementation, a higher waste level target percentage is used for lower volumes / weights of collected food, while a lower waste level target percentage applies to higher volumes / weights of collected food. As a result, the individual is further reminded and incentivized to waste less food as he replenishes his food and / or obtains more food. The individual may continue to try various cuisines but is further incentivized to minimize food waste. According to one or more embodiments, the consumer can be alerted (e.g., with a notification presented on the display of his mobile phone), during the dining session, that an opportunity to gain additional points may be lost (or points may be deducted) if the consumer is wasting or is close to wasting more than a threshold level of food. For example, when plates with food are removed from the table and / or the individual no longer eats food from a plate that was previously used, the FWR system 201 may count the food remaining on the previously used plate as part of the total food waste. The alert, MCM.01WO-PCTwhich can occur in real-time or near real-time, can be accompanied by guidance that instructs the consumer to select smaller portions of the items so that less wastage occurs.

[0070] According to one or more aspects, the FWR system 201 can determine a number of reward points an individual is able to receive for attaining a waste level target based on the value / cost of a specific constituent food item. According to an aspect, the FWR system 201 awards the individual with a number of points that is less than the maximum number of points for that waste level target if a remaining, uneaten portion of a higher valued item (of minimum weight) that is left as waste on the plate exceeds a determined item-based waste level target and, as a result, does not satisfy the waste level target. For example, the individual may satisfy a waste level target by consuming more than 1.2 lbs. of a 1.5 lb. meal, discarding less than 0.3 lbs. of food, but may have discarded more than 3 ounces of a 6 ounce steak (a high value item having above a minimum weight of 5 ounces). As a result, instead of being awarded a maximum of 3 points, the individual is awarded 2 points as a result of the large amount of steak wasted. According to an aspect, the item-based waste level target can be a maximum remaining weight / volume of a higher valued food item for which the overall / total volume / weight of the higher valued item included within the individual’s meal exceeds a threshold / minimum weight value. Thus, for example, as indicated above, an item- based waste level target (e.g., 3 ounces) can be calculated / determined for the steak as long as at least 5 ounces of steak is collected and included as part of the individual’s meal. According to an aspect, the FWR system 201 pre-establishes waste level target percentages or ratios and corresponding minimum weight values for various food items. According to a related aspect, the FWR system 201 dynamically determines waste level targets based on the pre-established waste level target percentages, wherein the overall weight of the food item exceeds a threshold minimum value.

[0071] According to an aspect, the FWR system 201 identifies a specific food item as a higher valued item if the cost / value of the food item compared to a value / cost of other food items made at the restaurant exceeds a threshold factor. The AI engine can perform periodic evaluation of the cost of each item from the published menu or from published pricing for food items at an online source. MCM.01WO-PCT

[0072] According to an aspect, the FWR system 201 can calculate a number of reward points to assign to an individual for attaining a waste level target by applying a weight or scaling factor to the maximum number of available reward points, based on multiple different factors / parameters including the item-based waste level associated with higher valued items. For example, a user may be awarded 80% of the maximum points for satisfying a waste level target for the entire meal while failing to satisfy an item-based waste level target for a particular higher valued food item such as lobster or steak which is included in the meal.

[0073] According to an aspect, the FWR system 201 can calculate a number of reward points to assign to an individual based on a consistency with which the individual meets waste level targets. According to a related aspect, the FWR system 201 can provide reward points and / or bonus points to the individual if the individual is able to attain a streak of a pre- established number of dining sessions for which the individual attains a waste level target. Thus, the FWR system 201 awards points to individuals for consistently maintaining lower levels of food wastage.

[0074] According to an aspect, FWR system 201 may establish a first weight level target as a value that indicates a maximum volume / quantity, mass or weight of food or a meal that can be discarded / wasted in order for an individual to be awarded a first number of points. For example, the FWR system 201 may determine a first waste level target for a meal (e.g., a 1.5 pound meal) to be a value of 0.3 lbs. of food.

[0075] The FWR system 201 may establish a second weight level target as a value that indicates a maximum volume / quantity, mass or weight of food, which can be discarded / wasted in order for the individual to be awarded a second number of points. For example, the FWR system 201 may determine the second waste level target to be a value of 0.15 lbs. of food for the same 1.5 lb. meal. According to an aspect, the FWR system 201 is configured to determine a maximum number of points that can be awarded for a meal. The FWR system 201 may award an individual a maximum of two (2) points if he satisfies the first waste level target but does not meet the second waste level target. The FWR system 201 may award an individual a maximum of four (4) points if he meets the second waste level target. According to an implementation, the FWR system 201 can establish one or more additional waste level targets and award points accordingly. MCM.01WO-PCT

[0076] According to one or more aspects, the FWR system 201 can establish a minimum size for a meal based on volume or weight per session in order in order for waste level targets to be assigned to a meal and for the individual to receive points for meeting a waste level target. According to one or more aspects, the FWR system 201 can combine meals and their sizes from multiple dining sessions in order to attain qualifying minimum food volumes.

[0077] According to one or more aspects, the FWR system 201 can enable the individual to use the mobile App to plan meals and rate food items and / or meals. According to a related aspect, the FWR system 201 enables individuals at remote locations (i.e., outside the restaurant) to view menu items and / or images of food items in the restaurant based on cameras positioned to target food at serving stations. As part of a meal planning process, the FWR system 201 enables the individual to select specific food items that he would like to eat as part of his upcoming meal.

[0078] According to one or more aspects, the FWR system 201 is configured to provide nutritional information and environmentally friendly meal choice information to help guide health and / or environmentally conscious individuals in the meal planning process. According to one or more related aspects, the FWR system 201 can help guide individuals interested in vegan meal choices, vegetarian meal choices, flexitarian meal choices, pescatarian meal choices, meal choices for the meat-eater, heart smart / healthy meal choices, diabetes diet friendly meal choices, as well as various other types of meal choices. According to one or more related aspects, the FWR system 201 can enable an individual to indicate the time he expects to arrive at the restaurant for his meal. According to one or more aspects, the FWR system 201 enable the individual, using the mobile App, to respond to surveys, request the cooking / creation of desired food items in the restaurant and create food wish-lists and / or suggest the restaurant offer particular new food items. The consumption activities, survey results, wish-lists, food item suggestions and / or other feedback received from users of the mobile App can be forwarded to a restaurant computer in order to generate information that can be used by a restaurant control person (e.g., operator, owner, manager, or chef) to determine which items are placed on a menu for a particular day. Thus, for example, if 90% of the individuals indicate via the App that they will be coming for steak (and not pork and not fish), the restaurant may be guided to prepare relatively much more steak than either pork MCM.01WO-PCTor fish, etc., for that evening or period in which the survey participants or reservation schedulers indicate they will be visiting / patronizing the restaurant. Additionally, individuals can indicate a satisfaction level for a meal, food and / or particular food items collected and / or consumed during a dining period. For example, an individual can provide reviews of the various food items collected in his plate and / or particular food items for which a threshold / major portion was discarded. According to an aspect, the FWR system 201 is configured to recognize / determine the types, portions, volumes / weights of various dishes and / or food items being collected, consumed and / or wasted and prompt, during and / or after the dining session, and prompt the individual for feedback regarding a level of consumption and / or wastage of the various dishes and / or food items. According to one or more aspects, the FWR system 201 is configured to award points to an individual based on the completion of surveys.

[0079] According to one or more aspects, a mobile App is provided for download to the user’s mobile device to enable the individual to simulate loading of portions of various food items onto plates / containers as part of a meal planning process. According to an aspect, the mobile App provides guidance that enables the individual to properly estimate portion sizes for food being placed / collected in a plate / container. According to an aspect, the FWR system 201 receives images from cameras positioned at food serving stations. According to a related aspect, the FWR system 201 enables the individual to use the detected food utensils to achieve proper portion sizes when simulating the placement of food items on a plate. According to an aspect, the FWR system 201 enables the individual to measure food portions by utilizing the type of utensils (e.g., spoons, tongs, etc.) available to access the food items, based on detected images and / or from the type of utensils that can be expected to be present at the corresponding serving stations. For example, the mobile app may guide the user to load a level, rounded or heaped spoonful of potato salad onto a plate according to the corresponding volume or weight of potato salad desired. The mobile app may present guidance via audio, text and / or a graphic showing that six (6) ounces of potato salad can be placed in a potato salad pile with a displayed shape in a displayed / highlighted section of corresponding area of a simulated plate / container. The mobile app can be used to simulate the loading of food onto various sections of the plate according to the dietary needs and / or choices of the individual. The individual app user can use an approved simulation of the MCM.01WO-PCTfood items constituting his meal to guide his food choices when he begins to actually place food on his plate while in the restaurant. According to one or more aspects, the mobile app enables the user to set and track food intake goals using meal plan simulations and / or based on actual food consumption during dining sessions. As a result, the mobile app provides guidance to the individual to assist him in meeting his nutritional goals including weight gain / loss targets.

[0080] According to one or more aspects, the mobile app enables the user to utilize the meal plan simulation to order food from the restaurant for pickup or for delivery.

[0081] According to one or more aspects, the mobile app enables the user to inform a restaurant that the user intends to dine at a different restaurant for a particular meal (e.g., lunch). The user may also indicate what type of food he intends to eat at the next restaurant. For example, an individual on a cruise may indicate that he intends to skip lunch on the cruise but plans to eat outside of the ship at a restaurant at the next cruising port. On a given evening aboard the cruise, the individual may plan to eat and pay for dinner at a premium dining restaurant rather than having the included meals at the main dining or buffet dining restaurants. If more passengers decide to skip meals at the main / buffet dining and / or eat off ship, then less food will need to be prepared at those restaurants. Furthermore, targeted advertising content can be sent to the individual who plans to eat at a premium dining restaurant based on his updated profile of food preferences and interests.

[0082] According to one or more aspects, the FWR system 201 enables the individual to participate in a best-in-cruise restaurant challenge. For example, the FWR system 201 enables the user, as an individual or as part of a team, to compete in daily contests for the best waste reduction performances. Other contests and challenges can include a healthy eating challenge and an eco-friendly / green score challenge.

[0083] According to one or more aspects, the FWR system 201 utilizes sensor tracking information as well as the information individuals provide via the mobile App, such as survey information, to create food analytics data. MCM.01WO-PCT

[0084] According to one or more aspects, the controller 102 compiles data analytics for an individual based on sensor data collected from various dining spaces within associated or unassociated establishments.

[0085] FIG. 4 presents a detailed view of food items on a plate of an individual at the start of a dining session within the restaurant environment, according to one or more embodiments. View 400 shows a dining table section of restaurant environment 202. In particular, view 400 shows the first dining table 236 and the individuals 222-225 that are seated around table 236 to have their meals. In addition, view 400 shows a magnified view of the plate 314 which contains at least a portion of the food / meal that the individual 222 is expected to eat. As illustrated, the plate 314 contains three food items including a portion of fries 406, a portion of a vegetable salad 408 and a cut of T-bone steak 410.

[0086] According to one or more aspects, the FWR system 201 can determine a number of reward points an individual is able to receive for attaining a waste level target based on the value / cost of a specific constituent food item. According to an aspect, the FWR system 201 awards the individual with a number of points that is less than the maximum number of points for that waste level target if the volume / weight of a higher valued item that is left as waste on the plate does not meet a determined item-based waste level target.

[0087] According to an aspect, the FWR system 201 can calculate a number of reward points to assign to an individual for attaining a waste level target by applying a weight to the maximum number of available reward points, based on multiple different factors / parameters including the item-based waste level target associated with higher valued items.

[0088] According to an aspect, the FWR system 201 calculates the portion of the maximum number of reward points (corresponding to a waste level target) that can be awarded to the individual based on the cost / value of specific food items. For example, the FWR system 201 may apply a condition that prevents an individual from obtaining the maximum number of points available for meeting a waste level target if at least a specified portion of the total volume / quantity of any particular type of higher value food items (e.g., T-bone, ribeye, or filet mignon steak) remains on the plate as part of the food waste. MCM.01WO-PCT

[0089] FIG.5 presents a conceptual illustration of waste level target percentages which can be satisfied when discarded food is limited to a fractional volume / weight corresponding to one or two sectors of a circle representing a plate, according to one or more embodiments. Plate model views 500 comprises a first plate model 502 and a second plate model 512, each plate model comprising a circle representing a plate used to contain food. In addition, as an illustrated example, first plate model 502 and second plate model 512 are divided into eight (8) sectors and ten (10) sectors, respectively, each sector having a capacity / size that can conceptually contain a specified fractional volume / weight of food, where the plate represents the total volume / weight of food collected by an individual. For example, first plate model 502 is divided into 8 sectors 504, and second plate model 512 is divided into 10 sectors 514. According to an aspect, a waste level percentage corresponds to the ratio of the total volume / weight of food waste to the total volume / weight of the collected food. First plate model 502 contains food waste 506 having a total volume / weight that does not exceed the fractional volume / weight that can be contained within sector 504a. According to one or more aspects, the FWR system 201 calculates / determines a volume / weight of food that is containable within a sector of the specified size. According to an aspect, the FWR system 201 is configured to determine multiple waste level target percentages including a first waste level target percentage by which food waste that can be contained within a single sector of a first size, and a second waste level target percentage by which food waste can be contained within a single sector having the second size. Thus, the volume / weight corresponding to food waste 506 satisfies the first waste level target. Second plate model 512 contains food waste 516 having a volume / weight that can be contained within sector 514a. As a result, the volume / weight corresponding to food waste 516 satisfies the second waste level target.

[0090] According to an aspect, the FWR system 201 determines the number of sectors by which the circle can be divided based on one or more waste level target percentages. Thus, the FWR system 201 can establish waste level targets based on the size of the overall meal. According to the illustrations of figure 5, the first and second waste level targets and target percentages are represented using separate figures and plate models to provide clarity. However, when the first and second waste level targets correspond to the same meal and / or an identical total food weight, one model could be overlaid onto the other model to provide MCM.01WO-PCTan single integrated model showing sector sizes corresponding to the first waste level target and the second waste level target, respectively.

[0091] According to an aspect, the FWR system 201 calculates the portion of the maximum number of reward points (corresponding to a waste level target) that can be awarded to the individual based on the cost / value of specific food items. For example, the FWR system 201 may apply a condition that prevents an individual from obtaining the maximum number of points available for meeting a waste level target if a specified portion of the total volume / weight of any particular type of higher value food items (e.g., T-bone, ribeye, or filet mignon steak) remains on the plate as part of the food waste.

[0092] According to an aspect, the FWR system 201 is configured to determine whether waste scattered throughout the sectors of the plate can be contained within a limited number of plate sectors, such as 1 or 2 sectors by aggregating the volumes / weights of food waste from the various areas of the plate.

[0093] FIGs. 6A-6B present two example graphical user interfaces (GUIs) by which a user can interact with an application to view tracking data, receive notification of food waste levels, track points awarded, and provide confirmation / feedback regarding various aspects of the food consumption / waste tracking process, according to one or more embodiments. User device 600 provides first GUI 110A and second GUI 110B which are labeled “Mindful Food Consumption: Waste Not, Want Not”. These GUIs 110A / 110B enable a user to interact with a mobile App 274 designed to help a user to minimize food waste, meet health / dietary goals, and track point rewards.

[0094] GUI 110A includes a selected subset 604 of dining session parameters including the session identifier, session status, a current number / count of plates or container used so far for the individual’s meal, current / real-time nutritional intake, current weight of food collected in a target plate, total weight of food currently remaining on one or more target plates and a first waste level target. More button 606 enables the user to receive additional data and information when the option is selected. Second GUI 110B includes a selected subset 614 of dining session parameters including the session identifier, status, number / count MCM.01WO-PCTof plates or containers used for the individual’s meal, and the number of waste level targets attained.

[0095] According to one or more aspects, the FWR system 201 is configured to identify food items from various categories such as food items constituting a main course, cakes and pies from the dessert category, salads, and soups, etc., and various containers on which to place / contain these food items from respective categories. These containers can include plates, bowls, and cups of various sizes. According to one or more aspects, the FWR system 201 establishes waste level target percentages / ratios for each category of food / consumable items.

[0096] In addition, the GUI 110B provides interactive buttons to access additional features and pages. In particular, a Points Tracker page can be accessed using button 618. A Meal Planner & Simulation page can be accessed using button 620. A Dietary Tracker page can be accessed using button 622. Additional / more features can be accessed using more button 624.

[0097] GUIs 110 / 110AB are example interfaces that are provided by the Optimized Food Consumption Application 112. When a user activates the Optimized Food Consumption Application 112, the FWR system 201 presents GUI 110A / 110B on a display of user device 600.

[0098] GUIs 110A / 110B have been described using a number of selectable / presented options / items. However, this particular presentation of menu, function and options / items is provided for illustrative purposes, and the disclosure is by no means limited to the specific options / items and / or number of options / items presented.

[0099] With the above illustrative examples of the FWR system 201, the disclosure provides a system for minimizing food waste in an eating space. The system includes: a memory comprising program code for a food waste minimization (FWM) application; and a communication subsystem by which the system communicates with a plurality of remote devices and sensors via one or more communication networks. The system further includes: a processor communicatively connected to the memory and the communication subsystem MCM.01WO-PCTand which processes the program code of the FWM application. The processor is configured to cause the system to: initiate monitoring of a dining session at the eating space engaged in by an individual having a first identification (ID); capture, via localized image capturing devices and sensors, images of a food container being used by the individual to collect and consume food within the eating space; associating an identification (ID) of the individual with the food container; identifying various food types placed on the food container using the captured images; determining, at various times during the dining session, one or more of a volume / weight of food on the food container and a volume / weight of each specific food type on the food container; monitor, from the images captured during and at an end of a dining session, an amount of the food placed on the food container that is not consumed during the dining session and is discarded as waste; and determine a level of food waste produced by the individual during the dining session. The processor is further configured to cause the system to: determine a number of points to award within an incentive program when the individual attains one or more waste level targets; and award the number of points to an aggregate total associated with the individual.

[0100] According to one or more embodiments, the processor is further configured to cause the system to: interface with a mobile application on a user device of the individual to identify the individual, initiate monitoring of the individual, and provide the individual with real-time food waste reduction performance; and transmit to the user device, information to incentivize the individual to minimize food waste, wherein points are provided when the individual attains one or more waste level targets, and the points are redeemable for benefits.

[0101] According to one or more embodiments, the processor is further configured to cause the system to: generate food data analytics to guide food preparation scheduling; and transmit the food data analytics to a food preparation computer of the dining establishment.

[0102] According to one or more embodiments, to trigger capture of the images, the processor is further configured to cause the system to: receive images from one or more of a camera array arranged to capture dining activities within the dining space and mobile devices utilized by individuals to capture, continuously or at specified intervals, images of dining activities of the respective individuals. MCM.01WO-PCT

[0103] According to one or more embodiments, the processor is further configured to cause the system to: determine a total weight of each food item collected during the dining session by the individual; determine final food volume / weight measurement for each food item collected by the individual; and calculate the level of food waste based on one or more total weights and final food volume / weight measurements, while subtracting a weight of non- consumable food portions and undesirable / unhealthy food parts.

[0104] According to one or more embodiments, to identify the various food types, the processor is further configured to cause the system to perform food type identification utilizing one or more of image recognition technology and artificial intelligence technology, to identify, based on captured images, each type of food item collected by the individual.

[0105] According to one or more embodiments, the processor is further configured to cause the system to: enable the individual to create a virtual food order reservation to fulfill nutritional targets; provide real-time or periodic feedback regarding calculated volumes / weights of food items compared with expected volumes / weights associated with the virtual order reservation, where the feedback can be provided as an individual collects food on a plate; and provide, to the individual, during an active dining session, instantaneous food collection / consumption information about one or more of calculated volumes / weights of food items collected, nutritional intake, food remaining on one or more target plates, associated waste level targets, points available for the meal and a green score for the meal.

[0106] In one or more embodiments, the processor is further configured to cause the system to: receive nutritional intake requirements from the individual prior to the individual going to the eating space; identify a green score target for an associated food consumption experience; identify waste level targets for the individual; and combine the nutritional intake, green score target and waste level targets into a meal plan request that is forwarded to a computer device of personnel operating the eating space for preparation of a meal for the individual.

[0107] FIGS. 7-10 are flow charts illustrating various methods by which the above process of the illustrative embodiments is completed. Although the methods illustrated in FIGS.7 - 10 may be described with reference to components shown in FIGs.1-6, it should MCM.01WO-PCTbe understood that this is merely for convenience and alternative components and / or configurations thereof can be employed when implementing the various methods. Key portions of the methods may be completed by the food waste reduction (FWR) module 108 executing on processor / controller subsystem 102 within DPS 100 (FIG. 1) and controlling specific operations of / on DPS 100, and the methods are thus described from the perspective of either / both the FWR module 108 and DPS 100 or other device that provides the functionality associated with one or more versions of the FWR module 108.

[0108] FIG. 7 presents a flow chart illustrating the process 700 of tracking food consumption activities by individuals incentivized to minimize food waste at a restaurant, according to one or more embodiments. The process of FIG. 7 begins at the initiator / start block and proceeds to block 702, at which the FWR module 108 receives images of food in a target plate. At block 704, the FWR module 108 receives ID data for the individual from an ID object placed proximate to a target plate. At block 706, the FWR system 201 associates the individual with the target plate. The FWR module 108 initiates a dining session for the individual, as shown at block 708. At block 710, the FWR module 108 determines, at various times during the dining session, a volume / weight or a count of food or food items on the plate. At block 712, the FWR module 108 determines, following session termination, a volume / weight of food waste produced by the individual during the dining session. At decision block 714, the FWR module 108 determines whether the waste produced by the individual meets one or more waste level targets. If the FWR module 108 determines that the waste produced by the individual meets one or more waste level targets, the FWR module 108 award points redeemable for benefits to the individual, as shown at block 716. The FWR module 108 generates food data analytics to guide food preparation scheduling, as shown at block 718. The process proceeds to the end block.

[0109] FIG. 8 presents a flow chart illustrating the process 800 of incentivizing an individual to minimize food waste during a dining session, as well as enhancing the individual’s dining experience using various mobile application features, according to one or more embodiments. The process of FIG.8 begins at the initiator / start block and proceeds to block 802, at which the FWR module 108 presents to a user a value proposition by which a registered user consistently minimizes food waste volume in exchange for points redeemable MCM.01WO-PCTfor benefits, as well as for dietary guidance to meet health goals. At block 804, the FWR module 108 invites the individual to register to participate in a food waste reduction program. At block 806, the FWR module 108 receives information about health / dietary goals from the registered user.

[0110] At block 808, the FWR module 108 tracks food consumption activities of the registered user with tracking results indicated via a mobile App in real-time. At block 810, the FWR module 108 presents the calculated waste volume / quantity to the registered user, following dining session termination. At block 812, the FWR module 108 presents an indication of the waste reduction / minimization performance based on waste level targets. At block 814, the FWR module 108 presents a profile of nutritional data intake for the dining session meal. At block 816, the FWR module 108 dynamically develops / updates a user food consumption profile and preferences based on health / dietary goals and consumption activities during the dining session. The FWR module 108 presents the user with points awarded for waste reduction performance and indication of progress towards health / dietary goals, as shown at block 818. The process proceeds to the end block.

[0111] FIG.9 presents a flow chart illustrating the process 900 of determining a number of points to award to an individual based on the waste level targets attained, according to one or more embodiments. The process of FIG.9 begins at the initiator / start block and proceeds to block 902, at which the FWR module 108 receives sensor data / images. At block 904, the FWR module 108 initiates a dining session. At block 906, the FWR module 108 tracks food consumption activities of the registered user with tracking results indicated via the mobile App in real-time. At block 908, the FWR module 108 determines the total volume / quantity of food and specific food items for the meal during the dining session. At block 910, the FWR module 108 determines the volume / quantity of food and specific food items remaining as waste at the end of the dining session.

[0112] At decision block 912, the FWR module 108 determines whether the final food volume meets a waste level target(s). If the FWR module 108 determines that the final food volume meets a waste level target(s), the FWR module 108 determines whether the final volume of food item remaining (i.e., being wasted) meets an item-based waste level target, as shown at decision block 914. If the FWR module 108 determines that the final volume of MCM.01WO-PCTa food item meets an item-based waste level target, the FWR module 108 awards the individual with a maximum number of points for the dining session, as shown at block 916. However, if the FWR module 108 determines that the final volume of a food item does not meet an item-based waste level target, the FWR module 108 awards the individual with at least a non-zero minimum number of points for the dining session, as shown at block 918. The FWR module 108 presents an indication of the user’s waste reduction performance to the user via the mobile App, as shown at block 920. The process proceeds to the end block.

[0113] FIG. 10 presents a flow chart illustrating the process 1000 of generating food consumption data analytics using tracked consumption data and determining food preparation volumes / scheduling and serving advertising content to individuals, based on consumption analytics, according to one or more embodiments. The process of FIG. 10 begins at the initiator / start block and proceeds to block 1002, at which the FWR module 108 receives, from a user, information about food preferences and dislikes, as well as health and dietary goals. At block 1004, the FWR module 108 generates dining session parameters based on tracked consumption activities. At block 1006, the FWR module 108 generates first analytics for a user based on dining session parameters across multiple dining sessions, as well as on preferences / dislikes and goals. At block 1008, the FWR module 108 generates, based on the first data analytics, second analytics for a group of users / individuals.

[0114] At block 1010, the FWR module 108 utilizes the first data analytics to assist a user with meal planning and for serving targeted advertising content to the user. At block 1012, the FWR module 108 utilizes the second data analytics to assist with food type / volume demand forecasting and food preparation scheduling. The process proceeds to the end block.

[0115] Other aspects of the method include the following features, among others. In one embodiment, a computerized method is provided for minimizing food waste in an eating space while enhancing an individual’s dining experience. The method can include incentivizing, by activating a program for awarding points redeemable for benefits, the individual to minimize food waste, wherein said points are provided when the individual attains one or more waste level targets. One embodiment involves presenting to an individual a value proposition that offers tangible benefits (e.g., via a points accrual system with the accrued points being redeemable for said benefits) in exchange for trackable food MCM.01WO-PCTconsumption behavior that satisfies one or more waste level targets, where the points / benefits are offered to incentivize the individual to minimize food waste. The method can include: capturing images of a plate / container containing food; associating an identification (ID) of the individual with the plate; initiating a dining session; identifying various food types on the plate using the captured images; and determining, at various times during the dining session, one or more of a volume / weight of food on the plate and a volume / weight of each specific food type on the plate. The method can include configuring a mobile application to provide the individual with real-time food waste reduction performance; terminating the monitoring of the dining session; determining a level of food waste produced by the individual during the dining session. The method can include awarding points when the individual attains one or more waste level targets; and generating food data analytics to guide food preparation scheduling.

[0116] In one or more embodiments the capturing of images further includes: receiving images from one or more of a camera array arranged to capture dining activities within the dining space and mobile devices utilized by individuals to capture, continuously or at specified intervals, images of dining activities of the respective individuals.

[0117] In one or more embodiments the determining of the level of food waste further includes: determining a total weight of each dish and / or food item collected during the dining period by the individual; determining final food volume / weight measurement for each dish and / or food item collected by the individual; and calculating the level of food waste based on one or more total weights and final food volume / weight measurements while subtracting a weight of non-consumable food portions and / or likely undesirable / unhealthy food parts.

[0118] In one or more embodiments the associating of the ID further includes: determining, utilizing one or more of image recognition technology and artificial intelligence technology, an identity of an individual based on one or more of captured images of the individual and captured images of an ID card positioned proximate to the individual; and associating the individual with one or more target plates placed in a specified / identified region proximate to the individual, according to detected dining / consumption activities.

[0119] In one or more embodiments initiating the dining session further includes: identifying the individual; associating one or more target plates / containers of food with the MCM.01WO-PCTidentified individual; and tracking dining activities including an individual’s consumption activities at any location within the dining space.

[0120] In one or more embodiments the identifying various food types further includes utilizing one or more of image recognition technology and artificial intelligence technology, to identify, based on captured images, each type of food item collected by the individual.

[0121] In one or more embodiments the terminating of the dining session includes terminating the dining session in response to determining one or more of: the individual has exited the dining space; food consumption activity and / or an individual’s presence is undetected for a pre-established time period; and an end of session indication is received via a mobile application.

[0122] In one or more embodiments the incentivizing feature further includes: enabling users to create a virtual food order reservation to fulfill nutritional targets; providing real- time or periodic feedback regarding calculated volumes / weights of food items compared with expected volumes / weights associated with the virtual order reservation, where the feedback can be provided as an individual collects food on a plate; and providing to the individual, during an active dining session, instantaneous food collection / consumption information about one or more of calculated volumes / weights of food items collected, nutritional intake, food remaining on one or more target plates, associated waste level targets, points available for the meal and a green score for the meal.

[0123] In one or more embodiments, the method further includes: tracking a total weight of food removed / collected during a dining period from supply containers by one or more individuals; determining a total weight of food wasted by individuals using sensor-based food waste tracking, wherein each individual is registered to participate in the sensor-based food waste tracking program; determining a total weight of food wasted as a result of prepared food that did remain in a supply container and was not collected by any individual during the dining period; determining a total weight of food wasted by individuals that are not using the sensor based food waste tracking program; determining a participation level and an average food waste reduction performance level of individuals utilizing one or more dining spaces; and increasing overall food waste reduction by facilitating increases in participation level and improvement in average food waste reduction performance level. MCM.01WO-PCT

[0124] As described herein, a method, a system and a computer program product provides food waste reduction in restaurants while enhancing the customer dining experience. A controller executes a Food Waste Reduction (FWR) utility / module to track food consumed by an individual incentivized to minimize food wastage during a dining session. Execution of the FWR module / utility configures the processor to associate the individual with a target plate based on identification (ID) retrieved from a proximate ID object. By processing captured image / sensor data using recognition and / or artificial intelligence technologies, the processor accurately determines various food types on the plate and a volume / weight of each specific food type, at various times during the dining session. The FWR system transmits signals / information that configures of a mobile application executing on a user device of the individual to provide the individual with real-time food waste reduction performance and award points redeemable for benefits to the individual for attaining one or more waste level targets. Additionally, the FWR system generates food data analytics to guide food preparation scheduling.

[0125] Since many modifications, variations, and changes in detail can be made to the described preferred embodiments of the invention, it is intended that all matters in the foregoing description and shown in the accompanying drawings be interpreted as illustrative and not in a limiting sense. Thus, the scope of the invention should be determined by the appended claims and their legal equivalents. MCM.01WO-PCT

Claims

CLAIMS What is claimed is:

1. A system for minimizing food waste in an eating space, the system comprising: a memory comprising program code for a food waste minimization (FWM) application; a communication subsystem by which the system communicates with a plurality of remote devices and sensors via one or more communication networks; and a processor communicatively connected to the memory and the communication subsystem and which processes the program code of the FWM application, the processor configured to cause the system to: initiate monitoring of a dining session at the eating space by an individual having a first identification (ID); capture, via localized image capturing devices and sensors, images of a food container being used by the individual to collect and consume food within the eating space; associate an identification (ID) of the individual with the food container; identify various food types placed on the food container using the captured images; determine, at various times during the dining session, one or more of a volume / weight of food on the food container and a volume / weight of each specific food type on the food container; monitor, from the images captured during and at an end of a dining session, an amount of the food placed on the food container that is not consumed during the dining session and is discarded as waste; determine a level of food waste produced by the individual during the dining session; determine a benefit to award within an incentive program when the individual attains one or more waste level targets; and award the benefit to the individual. MCM.01WO-PCT2. The system of claim 1, wherein the processor is further configured to cause the system to: interface with a mobile application on a user device of the individual to identify the individual, initiate monitoring of the individual, and provide the individual with real-time food waste reduction performance; and transmit to the user device, information to incentivize the individual to minimize food waste, wherein points are provided when the individual attains one or more waste level targets, and the points are redeemable for benefits.

3. The system of claim 1, wherein the processor is further configured to cause the system to: generate food data analytics to guide food preparation scheduling; and transmit the food data analytics to a food preparation computer of corresponding management personnel for the eating space.

4. The system of claim 1, wherein to trigger capture of the images the processor is further configured to cause the system to: receive images from one or more of a camera array arranged to capture dining activities within the dining space and mobile devices utilized by individuals to capture, continuously or at specified intervals, images of dining activities of the respective individuals.

5. The system of claim 1, wherein the processor is further configured to cause the system to: determine a total weight of each food item collected during the dining session by the individual; determine final food volume / weight measurement for each food item collected by the individual; and calculate the level of food waste based on one or more total weights and final food volume / weight measurements, while subtracting a weight of non-consumable food portions and undesirable / unhealthy food parts. MCM.01WO-PCT6. The system of claim 1, wherein to identify the various food types, the processor is further configured to cause the system to: perform food type identification utilizing one or more of image recognition technology and artificial intelligence technology, to identify, based on captured images, each type of food item collected by the individual.

7. The system of claim 1, wherein the processor is further configured to cause the system to: enable the individual to create a virtual food order reservation to fulfill nutritional targets; provide real-time or periodic feedback regarding calculated volumes / weights of food items compared with expected volumes / weights associated with the virtual order reservation, wherein said feedback can be provided as an individual collects food on a plate; and provide, to the individual, during an active dining session, instantaneous food collection / consumption information about one or more of calculated volumes / weights of food items collected, nutritional intake, food remaining on one or more target plates, associated waste level targets, points available for a corresponding meal and a green score for the meal.

8. The system of claim 7, wherein the processor is further configured to cause the system to: receive nutritional intake requirements from the individual prior to the individual going to the eating space; identify a green score target for an associated food consumption experience; identify waste level targets for the individual; and combine the nutritional intake, green score target and waste level targets into a meal plan request that is forwarded to a computer device of personnel operating the eating space for preparation of a meal for the individual. MCM.01WO-PCT9. A computerized method for minimizing food waste in an eating space, the method comprising: activating a food waste reduction process to incentivize individuals to minimize food waste; during a dining session by the individual, capturing images of a container containing food that is to be consumed by the individual; identifying various food types on the container using the captured images; determining, at various times during the dining session, one or more of a volume / weight of food on the container and a volume / weight of each specific food type on the container; determining a level of food waste produced by the individual during the dining session; configuring a mobile application to provide the individual with real-time food waste reduction performance; and awarding a benefit to the individual in response to the individual attaining one or more waste level targets.

10. The method of claim 9, further comprising generating food data analytics to guide food preparation scheduling. MCM.01WO-PCT

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