We often over-order food, driven by the thought, “What if there isn’t enough?” But have you ever paused to think about what happens to the food you can’t finish, or where restaurant waste ends up? This overlooked problem is at the heart of a global challenge, and India is no exception, with millions of tonnes of food wasted annually.
To address this, ‘Good to Grab’, a Hyderabad-based startup, is turning surplus food into an opportunity for both businesses and consumers. Through their innovative app, co-founders Srikanth Reddy Anugu and Sai Kishore claim to have saved over approximately five metric tonnes of food from ending up in landfills.
According to Srikanth, food waste is the second largest contributor to waste from an environmental perspective. “When surplus food ends up in landfills, it emits methane, a gas far more potent than carbon dioxide. This contributes to climate change and pollutes the environment for years,” he explains.
Restaurants, too, often discard unsold food due to a lack of proper storage facilities or customers at odd hours, adding to the ever-growing pile of food waste. This harsh reality led Srikanth and Sai to ponder: “Could surplus food be rescued before it became waste?” And the answer led to the idea of ‘Good to Grab’.
Addressing the food waste problem
Srikanth’s family operated a restaurant in Hyderabad. Despite organising donations and charity drives, they faced challenges like unpredictable surplus quantities, logistical hurdles, and high transportation costs; a significant portion of surplus food ended up in dustbins.
“We were helpless,” Srikanth recalls. “When there were only two or three packets of surplus, organising a food drive wasn’t feasible. It became inconsistent and expensive.”
After running the restaurant for a year, the COVID pandemic struck and the outlet had to be shut. During this period, Srikanth and Sai, who were childhood friends, decided to pursue their masters in pharmacology in the United Kingdom.
Here, they first began developing an app to connect restaurants with customers who could buy surplus food at half price.
Their research, both in the UK and in Hyderabad, revealed that most restaurateurs were also struggling with the issue of surplus food.
“Late at night, nobody comes to purchase the food, and without proper storage, it’s wasted. They confirmed that it all goes to the bin,” Srikanth says.
“Initially, Sai and I thought we would be able to manage the app remotely. But considering the scalability of the same, we came back to India in 2024, and started operations (in Hyderabad),” he adds.
How Good to Grab works
Good to Grab functions as a bridge between restaurants and customers, offering surplus food at a 50% discount. Restaurants upload details of their surplus inventory on the app, from where customers can place their orders based on availability. Buyers receive an intimation when their order is ready, and pick it up directly from the restaurant.
“The focus on takeaway reduces transportation-related waste and pollution, aligning with the startup’s sustainability goals,” says Srikanth.
To ensure the quality of food items being sold through the platform, the team works exclusively with well-established brands like KS Baker’s.
“We’re honest with our customers. This is good food nearing the end of its shelf life, offered at a discount to prevent waste,” Srikanth says.
“Our manager curates a list of products expiring today. For cakes, the shelf life is five days, where four days it can be in the shop, while the fifth day is for consumption. The list is uploaded on the backend of the app, based on which customers place the order and collect the pastries,” says Bhaskar Reddy, the operational manager at KS Baker’s, who has been in the bakery business for 25 years in Hyderabad.
Srikanth admits that convincing restaurants and customers about the quality of surplus food was tricky. “We had to ensure that only high-quality food was listed, and provide warnings or remove vendors in case of complaints.”
Mentored by the Bala Vikasa Center for Social and Responsible Business, the start-up’s marketing efforts relied heavily on social media and word-of-mouth, emphasising the 50% discount, and environmental impact.
Despite the challenges, Good to Grab’s impact has been significant. In its first year of operations, the app enrolled over 80 restaurants and amassed a user base of 40,000 in
Hyderabad. It saved over 10,000 plates of food that would otherwise have ended up in landfills.
The five-member team’s efforts were recognised at the Founders Fest, where they won the Sustainability Championship Award, in 2024.
Educating one plate at a time
Good to Grab isn’t just about business; it’s about changing mindsets and driving a cultural shift in how surplus food is perceived, Srikanth says. Their campaigns have directly influenced public awareness, with many individuals reporting changes in their habits — such as reduced portion sizes and increased participation in food-sharing initiatives — thanks to the team’s efforts to highlight the environmental and social impact of waste.
“I have been using the app for the past six months and I am happy that I can contribute to a social cause,” says Venella, a homemaker from Hyderabad.
“One person wastes 55 kilograms of food annually and 60% of it comes from households,” Srikanth points out. “We educate people about proper rationing and the environmental impact of food waste. Even households can contribute by cooking only what they need.”
The app also highlights the environmental benefits of reducing surplus food. By preventing food from reaching landfills, it curbs methane emissions and reduces the overall carbon footprint. Srikanth’s message is clear: “Sustainability starts with small steps, whether it’s ordering surplus food through an app or being mindful of what’s cooked at home.”
Looking forward
Good to Grab has ambitious plans for the future. The startup aims to expand to other Tier 1 cities in India, given their potential to influence wider adoption. They’re also exploring partnerships with NGOs to make surplus food available to underserved communities near participating restaurants.
“Sometimes it gets a little difficult to go to the shop and pick up the order myself. It would be great if there is a delivery facility as well,” shares Venella. Taking this into consideration, the team plans to introduce an EV-based delivery model once they secure more funding.
“We were able to save a lot of food. That is our primary achievement; sales and revenue come next,” says Srikanth.
Edited by Arunava Banerjee; All images courtesy Good to Grab
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