Food Waste

The Food and Agriculture Organization of the UN claims that one third of food is lost or wasted. 


Spoilage in storage

  • Large quantities must be managed in the conventional model.
  • Surplus require longer storage.

Lost or destroyed in transit

  • Temperature and sanitation must be carefully maintained over thousands of miles and hundreds of hours.
  • Many transportation companies lack sufficient adherence to safety measures.
  • Loading docks must be outfitted to controlled-temperature standards.

Recalls of contaminated foods

  • Processing large quantities of meats at a few locations greatly increases the amount of food affected by contamination.
  • Outbreaks affect tens of millions of pounds in the conventional system.

The conventional system, while carefully managed with powerful logistics systems is still fragile and susceptible to major losses and health hazards.

No system is immune to potential problems, but the more complex the system, the more potential points of failure.

Grazr simplifies meat sourcing to the local level and reduces the quantity, time stored and distance traveled before reaching your table.

Local, demand-based ordering by the consumer may greatly reduce the food and fuel waste found in the forecast-based supermarket model.

The only limits are how fast your family can empty your freezer.



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