Glaciergrid
San Francisco, CA
“As we looked at refrigeration and the way in which temperatures were managed, we discovered we were staring at an even bigger problem than just safety – refrigeration had huge amounts of waste.”
- Manik Suri, Founder & CEO of GlacierGrid
Optimizing restaurant and commercial refrigeration with scalable, automated monitoring systems.
Approximately one third of food produced globally goes to waste – contributing around 11% of GHG emissions. Waste and inefficiency in cold storage is a huge part of the problem, on top of being an important liability for restaurants whose margins are thin.
GlacierGrid’s sensors detect temperature changes or equipment failures that would otherwise cause food to spoil, saving companies on costs and emissions associated with food waste. As an early mover in the space, GlacierGrid has gained major traction from companies in the fast-food, healthcare, hotel and hospitality, and supply chain logistics industries.
