I. Introduction
The food business has been and is being rapidly digitalized throughout the entire supply chain all the way from farms to landfills [1]. Drones are used for surveying crop yields [2] and food factories increasingly involve telemetry and intelligence [3], [4]. When produced food ingredients move onward from factories to individual restaurants, supermarkets and cafeteria, the challenges and opportunities of digitalization change. One major challenge is food waste. For example, in America, up to 20% [5] or according to some sources even 40% [6], depending on the calculation method, of produced food ends up wasted. Lunch cafeterias experience this loss not only in produced food loss, but being forced to transport the bio-waste to landfills. Furthermore, cafeterias constantly struggle between how much of ingredients to order and produce as food for lunch, as they need to serve customers while avoiding overproduction [7].