Traycer

Traycer turns what’s left into what’s next.

Food loss and waste drive 8–10% of global greenhouse gas emissions.
Traycer helps every kitchen see what comes back, count its footprint, and change what comes next.

Why it matters

1.05B: tonnes of food wasted worldwide in 2022
28%: of that waste came from food service
8–10%: of global greenhouse gas emissions come from food loss and waste

2022 global estimates, including inedible parts. UNEP Food Waste Index, 2024

Coral and blue Traycer diners sharing a meal at a cafeteria table

Every traytells a story.

When leftovers end up in one bin, it’s hard to see which foods are going uneaten.

Traycer uses camera images to identify leftover foods and estimate what remains on each tray, then turns every gram into its estimated carbon and water footprint. Review captures and compare waste by food in the dashboard.

One example service, estimated

33.5 kg CO₂e: ≈ 86 miles of driving
10,600 L water: ≈ 140 showers
10.6 kg food: ≈ 25 meals by weight

Live camera ↗

Example cafeteria tray with rice, broccoli and beans highlighted by food-recognition boxes

Footprint estimates use the dashboard’s published factors: Agribalyse 3.1, Poore and Nemecek 2018, and EPA WARM for CO₂e. Water uses a 1,000 L per kg average from the Water Footprint Network.

An isometric cafeteria with colorful diners, serving counters and tray returns

Intelligence inevery kitchen.

Serve.

Start with the menu.

Observe.

See what diners leave behind.

Understand.

Turn every gram left behind into CO₂e, water, and meals.

Reimagine.

Test the next service in simulation.

Yellow and blue diners bringing their trays to the return station

A little lessleft behind.

Portion sizes are hard to get right. Trying a new menu on a real service can mean discovering waste after the food is already served.

Traycer simulates diners choosing meals, eating, and returning trays. Compare menu and portion scenarios to explore how changes could affect leftovers before the next service.

Simulation ↗