When was the last time you threw something in your fridge away because it was past its use-by date?
Each year we throw away 900 million tonnes of food, according to a report by the UN Environment Programme’s food waste index. That’s enough to circle the Earth seven times.
In fact, the report found that 17 percent of all the food available to consumers is thrown away, and 60 percent of this is in the home.
NEOMA Business School student Louise Arnauld Des Lions is trying to reduce household food waste with her start-up Chest’Nut, which she developed with the help of the school’s start-up incubator.
Top Universities spoke to Louise about her experience creating Chest’Nut and what it’s like to be a student entrepreneur revolutionising the way we approach food waste.
How does Chest’Nut reduce food waste?
The inspiration behind Chest’Nut started when Louise noticed that her family tended to throw out a lot of expired food from their fridge, having failed to eat it before its use-by date. Being a problem solver who had always enjoyed creating projects, Louise saw an opportunity to make a change.
She started working with the advisors at NEOMA Business School’s start-up incubator to create her own app which can target this problem.
The app allows users to scan a QR code with their phone, which Louise printed on to freezer bags, and enter a best before date. The app would then send notifications to users, reminding them that their food product will soon be expiring.
This simple idea has potentially huge implications. Louise hopes it will be used by families like hers to help them reduce the amount of food that goes in the bin.
“It will also help people like me, young professionals who aren’t very organised. I don’t know what I have in my fridge, so I would use this app to reduce the amount of food I waste,” said Louise.
Future developments
Louise is continually developing and improving the database so that the app will soon be able to develop its own best before dates for the food, saving the user time.
Louise said: “I’m doing a lot of research to ensure that these use-by dates are safe, and users will be referred to the information if they would like to check this. The app will also give users useful information about food hygiene and safely defrosting food.”
Louise will be hiring three developers to make this new version of the application. The application is currently only available online but will eventually be added to Apple’s App Store and the Google Play Store.
Currently the app uses QR codes printed on freezer bags, but in the next year Louise plans to expand this to Tupperware-like food storage containers.
In the longer term, Louise hopes that the app might be used by small food and hospitality businesses, such as coffee shops, to keep stock of their inventory and to work towards their sustainable development goals.
“I know there is a lot of opportunity for this app, but I want to do more market research to ensure the app is optimised to help whichever area we expand into.”



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