When Corporate Food Tech marries cheerful Emil 

Tech-enabled food businesses targeting corporate caterings with smart fridges full of tasty and healthy delicacies boom. What if our good food fridge at work knows better what we should eat today? And what if the fridge conveniently serves the whole team from breakfast to dinner nearby the desktop in the office or home office, learns from data and adapts the offer to lessen the food waste? 

Corporate food trends

Delectable food at the workplace has always been powerful. When employees and teams come together over a tasty coffee break or delicious sounding meals, the experience extends far beyond the break. Healthy eating and eco-friendliness have already reached daily life as well as the corporate world of many of us. Planted protein or Pink Tofu Bowls, Hummus Wraps or Singapore Chicken Rice are no more exclusively offered to Google & Co. employees in their fancy futuristic canteens. Food Tech Catering Start Ups or existing company caterers provide the full infrastructure and service, fresh daily offers and a simple and transparent handling of food orders via apps are revolutionizing our sad desk lunches or sugar-loaded coffee breaks. Or they simply offer a further possibility to cater us through a working day as well as during the after-work hours.  

The smart cheerful Emil 

There are several examples of smart fridges on the Swiss market, eager to conquer the corporate world and their employees. Emil is a smart fridge developed by the SV Group, one of the leading companies in the hospitality sector in German speaking countries, specialised in hotel and canteen gastronomy. Who would have thought that the corporate focus changes in more than 100 years that much? From catering soldiers with reasonably priced balanced food to Vegetarian Bami Goreng or Lentil Soup, packed in fancy biodegradable packages, labelled with RFID barcodes, enabling easy check outs and food handling. 

Emil is cheerful. And smart. He uses data collected by simple check outs of foods via an app and adapts the offer in the fridges based on this data. All you need is just to download the app, connect it to your Twint or bank account and swipe for indulgence. He has a competitive advantage in comparison to Gino from the nearby Pizzeria. He learns quickly from the data collected after every consumption we do. Having this data, he can plan in a completely different way than Gino regarding what and how much to cook. And he probably knows better what you are going to eat today even upfront, based on the historical data of our consumption in the past days, weeks and months. Like this, Emil adapts his offer in the fridge so that everyone from the team finds something he or she likes and as few dishes as possible devoiding of demand stay in the fridge. 

Is this the future of food? 

We live in a world that offers us countless new possibilities to simplify or enhance our diets and daily lives. New technologies, smart packaging and customised data-driven offers democratize our access to food. For the sake of saving time and food waste, we use additional packaging and get our ready-made meals or perfectly rationed raw ingredients delivered to our homes and offices. We can start our day with a click that heats our coffee machine, being filled up with coffee beans ordered online by a local roastery or together with fruit and snacks by the retailer of our choice, delivered mostly for free directly to our house door. Without leaving our office floor, we can enjoy healthy sounding menus regardless the time of the day. And when we come home, we prepare the perfect sounding and tasting recipes with more or less local and seasonal ingredients, freshly delivered in boxes to our house-door. 

Loss of traditions and autonomy?

Professionally developed, prepared, and packaged food conveniently stored and offered at any time of the day sounds expedient. Cheerful Emil is happy about my milk rice and Quiche Lorraine I have consumed today. But what happens with the data as soon as the RFID label on the package of my food today gets recognized and paid for? And does CHF 4,20 for the 200g Quiche prepared with milk from Appenzell and Swiss raw milk cheese and Speck fairly cover the cost of fresh and local ingredients and salaries of the chef and delivery man as well as the rest of the supply chain, assuring that Emil does stay cheer and full? And what about Gino around the corner, battling every day the decrease in cheerful teams, sitting together and enjoying his traditional Finanziera? 

With ethical responsibility to smart fridges with mission

Corporate Food Tech and the new technologies of smart fridges, easy check outs and payments via apps and intelligent data analysis make life of many of us more colourful, tasty, and healthy. I strongly believe that not only the corporate world, hospitals, and other institutions such as school and universities need more tasty and cheerful Emils with mission. Also, villages and residential areas could be served with healthy and fresh delicacies in smart fridges somewhere on the small main square in the village centre. And these could become additional food tech places of pleasure, necessity, and health. The only way to bring meaning to something is to understand it Let´s add ethical responsibility and fairness to every development, data feed and dish created and offered. Digital Food Tech solutions and the usage of data offer immense chances to archive our past, serve our present and create our future of food. 

Author: Veronika Sadlonova 

For further information see http://www.emil-froehlich.ch

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