About us
HUNGER ISN'T WHAT YOU'D EXPECT
Catch of the Day is the creation of entrepreneur, me Aymori Duncan. I have done all of the customer research, marketing, user interface and coding for Catch of the Day. Originally, I wanted to tackle food insecurity and food waste in Bermuda. Being raised in this small island of 65,000 people and after dealing with food insecurity myself, I wanted to create something like the Food Waste app's around the world but I didn't want to cancel out food banks in Bermuda, something I realised could be a threat given the assumption by businesses that if food is already discounted then why give it to charity. That insight meant that I had to encourage and foster food banks whilst encouraging businesses to either sell food at a discounted price or give it away if unsold. Hence the idea of Catch of the Day.
ASSUMPTIONS
After doing research regarding sentiments on food insecurity, the general public is that food insecurity only occurs with the fringes of society. The assumption is that people are mentally inept, there is an issue with people's work ethic, or people have landed in that situation by life choices (vices like gambling, drugs and alcohol) or people fell down in their luck do to criminal activity or financial mismanagement. However, inflation for basic needs (Food, water, clothing, sleep, and shelter) has risen across Bermuda and New York. Now luxury goods are far cheaper than the basic necessities people need to in the past decades.
WHY WASTE WHEN YOU CAN GIVE?
Food banks using Catch of the Day will have real-time access to a dashboard displaying all unsold food from vendors, supermarkets, and restaurants, allowing them to proactively request items they need instead of relying on unpredictable donations. This feature eliminates the inefficiency of personal relationships determining access to food, which in places like Bermuda has resulted in oversupply in some areas and severe shortages in others. By giving food banks the ability to see available surplus and reach out directly to vendors, they can strategically plan their distribution, ensuring that food goes where it’s most needed while minimizing waste and improving efficiency.