Environmental Services

Foodsight

11-50

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<p>Roughly a third of all the food the world produces is thrown away, and after households, the kitchens that feed us in hotels, offices, hospitals and universities are among the biggest wasters of all. A single commercial kitchen can bin tens of thousands of euro of food a year without ever seeing it on a balance sheet. It is one of the largest, most solvable problems in climate today, and almost nobody can measure it.</p>
<p>Positive Carbon makes it measurable. Founded in Dublin in 2020, we build AI that sees what a kitchen throws away. Our sensor sits above any bin and uses computer vision, the same technology found in self-driving cars, to automatically capture the weight, volume and type of every item discarded, with no manual logging by busy kitchen staff. That turns an invisible operational habit into clear, real-time financial data: what is being wasted, what it costs, and where to stop it.</p>
<p>The results are real. Kitchens using Positive Carbon have cut the value of the food they waste by up to 90%, lifting gross profit by 2–8% and returning several times what they spend with us. We work with hospitality groups, universities and workplace caterers across Ireland, the UK and the DACH region</p>
<p>And we are still small. That is the opportunity. The people we hire now will shape the product, the culture and the company with real ownership, a direct line to the founder, and a mission where, unusually, the economics and the planet pull in exactly the same direction.  </p>
<p>This is the most important hire we're making this year. Caterers operate the kitchens we need access to. They're our channel, and sometimes our buyer. Your job is to turn caterer relationships into a qualified, food-cost-led pipeline: real introductions and real opportunities, not goodwill and logos on a slide.</p>
<p>Roughly a third of all the food the world produces is thrown away, and after households, the kitchens that feed us in hotels, offices, hospitals and universities are among the biggest wasters of all. A single commercial kitchen can bin tens of thousands of euro of food a year without ever seeing it on a balance sheet. It is one of the largest, most solvable problems in climate today, and almost nobody can measure it.</p>
<p>Positive Carbon makes it measurable. Founded in Dublin in 2020, we build AI that sees what a kitchen throws away. Our sensor sits above any bin and uses computer vision, the same technology found in self-driving cars, to automatically capture the weight, volume and type of every item discarded, with no manual logging by busy kitchen staff. That turns an invisible operational habit into clear, real-time financial data: what is being wasted, what it costs, and where to stop it.</p>
<p>The results are real. Kitchens using Positive Carbon have cut the value of the food they waste by up to 90%, lifting gross profit by 2–8% and returning several times what they spend with us. We work with hospitality groups, universities and workplace caterers across Ireland, the UK and the DACH region</p>
<p>And we are still small. That is the opportunity. The people we hire now will shape the product, the culture and the company with real ownership, a direct line to the founder, and a mission where, unusually, the economics and the planet pull in exactly the same direction.</p>
<h2>Tasks</h2>
<ul>
<li>Own our caterer partner relationships end to end, relationship, cadence and commercial output.</li>
<li>Formalise partner agreements (we're building these out now) and run the operating rhythm: weekly reviews, monthly account planning, quarterly executive reviews.</li>
<li>Turn raw site lists into pipeline: confirm contract type, identify the food-cost owner, and secure warm client introductions.</li>
<li>Track partner-sourced and partner-influenced pipeline separately, and hold partners accountable for action.</li>
</ul>
<h2>Requirements</h2>
<ul>
<li>Startup or founding experience (must-have): you've worked at an early-stage company or in a founding/first-hire role and you're at home with ambiguity, ownership and a blank page.</li>
<li>Partner, channel or business-development experience with a commercial edge.</li>
<li>The discipline to convert partner goodwill into named introductions and qualified opportunities, a site list is not a pipeline.</li>
<li>Strong account planning and the confidence to push senior partner contacts for commitments.</li>
<li>Comfort with contract economics, you can work out who owns the food cost under a given contract type.</li>
<li>Comfort living in a CRM (Attio) and reporting honestly on partner productivity.</li>
</ul>
<p><strong>Nice to have:</strong></p>
<ul>
<li>A network in catering, hospitality or foodservice.</li>
<li>Experience standing up a channel motion from scratch.</li>
</ul>
<h2>Benefits</h2>
<ul>
<li>Health Insurance</li>
<li>Pension</li>
<li>Bike to work</li>
<li>25 Days Annual Leave</li>
<li>Hybrid Work</li>
</ul>

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