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It’s challenging for businesses to estimate the daily or weekly consumption patterns of their customers. As long as the food industry has waste, we need to join our forces. With Yemek Kalmasın, it’s easy for businesses to maximise resources, while making a profit.

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Issues Technology

 Increasing use of mobile
 Valuation of geolocation
 Online payment popularity
 Technological innovation to reduce waste



 Re-mandatory use of unsold goods
 Another prohibition for distributions to make it unfit for unsold consumption still consumable
 Awareness campaigns
 Awareness seminars



 Food preferences
 The time earned


Economy and Society

 Significant waste losses
 Awareness and openness to waste food (54%)
 Singles 25-35 do not cook after work
 Work schedules that get longer