To reduce food waste, we partnered with supermarkets, retail chains, hotels, and restaurants to repurpose food items that were near expiration and would otherwise be thrown out. We also worked with hotels and restaurants with excess food left over from buffets, especially during Ramadan. Finally, hotel and restaurant kitchen leftovers were recycled into compost that was then donated to farms across the UAE. To make this system work efficiently, we developed a digital tool that manages the ecosystem of donors and partners, designed a dashboard for tracking meals to create transparency on the number of meals packaged and delivered, and tally the number of vulnerable individuals and families who received the meals.