ResQPlate: 台灣剩餘食品數字平台

Abstract

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ResQPlate aims to serve a solution to address the issue of food waste in Taiwan by facilitating a platform that connects surplus food from suppliers to consumers, thereby reducing food waste and promoting sustainability. The idea starts from the founder’s recognition of Taiwan's abundance of food establishments, along with the average income of the consumers and sustainability practices in the country. The platform's value proposition revolves around ensuring every meal matters, salvaging plates from waste, and empowering consumers to make environmentally conscious choices without compromising taste or affordability. By offering discounted, quality food options, ResQPlate not only contributes to the reduction of carbon footprints but also enhances brand reputation for suppliers, aligning with sustainability goals. The proposal comprises 11 chapters, beginning with the motivation of the business, the business concept, industry research using different literature reviews and case references of the successful businesses operating in Western countries, Too Good To Go using the OSGM model, interviews with the owners of different types of restaurants and consumer survey. Internal analysis, conducted through SWOT analysis, altogether informs the development of ResQPlate's Business Model Canvas, targeting consumers aged 15 to 35 with average monthly incomes of 27,000 to 50,000 NTD, and sustainability-conscious preferences. The food suppliers involve restaurants, retailers, supermarkets and convenience stores, catering services, and hotels. educational events and community-building efforts center around social media platforms, particularly Facebook and Instagram. Key partnerships with government and NGOs aim to certify ResQPlate as a sustainability brand. The main revenue will come from the commission fee, monthly usage fee, premium subscription fee from the food suppliers, and user app usage fee per transaction. costs structured around app maintenance, CPU and internet fees, development costs, operational expenses, and marketing expenditures. Finally, in later chapters, a five-year objective framework, along with associated challenges, financial structures, uncertainties, and risks, are outlined, guiding ResQPlate's path toward sustainable success.

Keywords: Surplus Food Platform, Food Waste Reduction, Sustainable Consumption