Revolutionizing Restaurant Produce Preservation: Prism's Innovative Solution

In the ever-evolving world of food supply chains, the challenge of extending the shelf-life of produce has long been a pressing concern. While advancements in technology have transformed the way we manage bulk produce, the restaurant industry has often been left behind, struggling to find effective solutions to minimize food waste. However, a Utah-based startup, Prism, is poised to change the game, offering a groundbreaking approach to preserving produce and reducing waste in the restaurant setting.

Tackling Food Waste at the Restaurant Level

Addressing the Unique Challenges of Restaurants

Restaurants face a unique set of challenges when it comes to managing food waste. Unlike the bulk supply chain, where solutions like cold plasma and controlled atmosphere storage can extend the lifespan of produce, the restaurant environment presents a different set of obstacles. Prism's founders, Hunter Lindsay and Jacob Zundel, recognized this gap and set out to develop a solution tailored specifically for the restaurant industry.

Minimizing Waste Through Controlled Atmosphere Technology

Prism's patent-pending technology is a game-changer in the restaurant industry. By creating a controlled atmosphere container that can be stored in a restaurant's walk-in fridge, Prism enables restaurateurs to extend the shelf-life of their produce by up to three times, and in some cases, even eight times. This innovative approach allows restaurants to reduce waste and potentially decrease the frequency of fresh food deliveries, leading to significant cost savings and a reduced carbon footprint.

Automating Atmospheric Optimization

Prism's technology goes beyond simply creating a controlled environment. It also includes an automated system that continuously monitors and adjusts the atmospheric conditions within the container to optimize the preservation of each type of produce. This feature eliminates the need for restaurants to manually manage complex gas mixtures, making the process seamless and user-friendly.

Eliminating Ethylene and Other Ripening Agents

One of the key challenges in produce preservation is the presence of ethylene, a natural plant-produced substance that triggers ripening. Prism's technology addresses this issue by using a specific wavelength of light to degrade ethylene and other biomolecules, without the need for replacement parts or additional maintenance. This innovative approach ensures that the produce remains fresh for an extended period, further reducing waste.

Empowering Restaurants to Reduce Waste and Costs

Prism's solution is designed to be both practical and cost-effective for restaurants. The company is exploring various business models, including the option for restaurants to purchase or lease the specialized containers. Their projections indicate that a small to medium-sized restaurant implementing a system of five bins could recoup their investment and save up to ,500 within a year, through reduced delivery frequency and decreased food waste.

Addressing a Significant Market Opportunity

Prism's innovation fills a crucial gap in the market, as Lindsay and Zundel point out. While there are numerous solutions available for industrial-scale produce management, the restaurant industry has been largely overlooked. Prism's targeted approach to tackling food waste at the restaurant level represents a significant opportunity to drive positive change in the industry.

Securing Funding and Preparing for Commercialization

Prism's efforts have not gone unnoticed. The startup was recently selected as one of the grantees of the ReFED Catalytic Grant Fund, an initiative designed to address food waste in restaurants. This funding will help Prism accelerate the commercialization of their technology, as the company continues to refine their manufacturing processes and prepare for wider market adoption.

Collaborating with Restaurants to Validate the Solution

Prism's development process has involved close collaboration with restaurants, allowing the team to gather valuable feedback and refine their solution. Through extensive trials and prototyping, Prism has tested their technology with a wide range of produce, ensuring that it can effectively extend the shelf-life of a diverse array of fruits and vegetables.

Driving Sustainability and Cost Savings in the Restaurant Industry

Prism's mission extends beyond just reducing food waste. By enabling restaurants to decrease the frequency of fresh food deliveries, the startup's solution also contributes to a lower carbon footprint, aligning with the growing demand for sustainable business practices. Moreover, the potential cost savings for restaurants can have a significant impact on their bottom line, making Prism's innovation an attractive proposition for the industry.