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Hotels · F&B · Food Manufacturers

Food Surplus Redistribution

Move Short-Dated Food Before It Becomes a Cost

MONA helps hotels, F&B brands and food manufacturers redistribute surplus food quickly, with scheduled pickups, hygienic handling and the documentation your finance and ESG teams need.
Request a Free Surplus Assessment
100+
Recipient organizations in our network
24,403
People reached across Korea
₩238.1M
Value of goods redistributed through MONA
53,024 kg
CO₂ emissions avoided
Surplus food collected by MONA
PROBLEM

Surplus Food Is Expensive to Sell
and Expensive to Throw Away

Every day, edible food leaves kitchens, buffets and production lines as surplus. With a short shelf life, there is little time to sell it, and disposing of it means paying for something that still has value.
Rising Disposal Costs
Disposal fees grow with every kilogram, turning surplus into a recurring line item.
A Race Against the Clock
Short-dated products lose value fast, leaving little room to find a buyer or a recipient.
Complex Handling
Food needs careful handling. Without a reliable partner, one-off donations take time your team doesn't have.
SOLUTION

One Partner from Pickup to Report

MONA manages your food surplus end to end. We match it with recipient organizations that can use it, coordinate pickup and delivery, and provide the records and impact data you need afterwards.
We
collect it
You keep the receipt
You publish the data
BENEFITS

What Your
Business Gains

Lower Disposal Volume
Redirect edible surplus to recipient organizations instead of paying to dispose of it. Grand Hyatt Incheon reduced its wet-waste volume by 45% within one month of starting with MONA.
Hygienic Handling
Food is handled with care at every step, from your kitchen to the recipient's door, so it arrives in good condition.
Scheduled Pickups
Set a pickup schedule that fits your kitchen or production cycle. Deliveries are made by senior couriers, so every pickup also creates paid work for older adults.
DOCUMENTATION & IMPACT

Records for Finance. Data for ESG.

Donation receipt and ESG report
Donation Receipt (기부금영수증)
Receive a donation receipt issued through our partner nonprofit association (사단법인), along with records of inventory reduction for your finance team.
ESG & Carbon Reduction Report
Track redistributed volume, recipient reach and estimated greenhouse gas emissions avoided, ready for ESG reports, sustainability disclosures and internal updates.
WHO WE WORK WITH

Built for Food Businesses

Hotels
Hotels
Buffets, banquets and in-house bakeries produce surplus every day. We help hotels reduce disposal volume with scheduled pickups and full documentation.
F&B Brands
F&B Brands
From restaurants and cafés to consumer food brands, we redistribute short-dated products before they lose their value.
Food Manufacturers
Food Manufacturers
Overproduction and short-dated stock move from your warehouse to recipient organizations, without deep discounting.
Grand Hyatt Incheon
Ben and Jerry’s
Minerva University
Korean Center for Nonviolent Communication
Kalphabets
Grand Hyatt Incheon
Ben and Jerry’s
Minerva University
Korean Center for Nonviolent Communication
Kalphabets
Grand Hyatt Incheon
Ben and Jerry’s
Minerva University
Korean Center for Nonviolent Communication
Kalphabets
Grand Hyatt Incheon
Ben and Jerry’s
Minerva University
Korean Center for Nonviolent Communication
Kalphabets

Have surplus you are not sure what to do with?

Tell us about its type, volume and frequency. We will review it and recommend the right service.