By Giving Businesses the Right Insights, We Can Help Them Reduce Waste, Save Money, and Operate More Sustainably: Rayner Loi, CEO of Lumitics

Lumitics is a Singapore-based food waste technology company focused on helping commercial kitchens track and reduce food waste. Through big data analytics and business intelligence, it enables restaurants and kitchens to minimize waste, lower costs, and lessen their environmental impact. With support from Enterprise Singapore, NUS Enterprise, and Temasek Foundation, the company remains committed to tackling global food waste challenges, one commercial kitchen at a time. 

SME Business Review interviewed Rayner Loi, Co-Founder and CEO of Lumitics, to discuss his journey, the role of technology in food waste management, and the future of sustainable business practices. Here’s what Rayner had to say.

Interview Excerpts

What inspired you to start Lumitics?

I have always been passionate about solving problems that have a real impact. Food waste is a massive issue that affects businesses, communities, and the environment. When I saw how much food was being discarded daily in commercial kitchens, I knew there had to be a better way to manage it. The idea for Lumitics came from the belief that data could help kitchens make smarter decisions. By giving businesses the right insights, we can help them reduce waste, save money, and operate more sustainably.

What challenges did you face when launching Lumitics?

One of the biggest challenges was changing mindsets. Many businesses knew food waste was a problem, but they didn’t see it as something that could be measured or managed effectively. Some believed waste was inevitable and saw no real way to reduce it. Getting chefs, kitchen managers, and business owners to trust that data-driven insights could make a difference took time. We had to demonstrate that our technology not only made operations more efficient but also led to cost savings. Another challenge was integrating our system seamlessly into daily kitchen workflows. Kitchens operate at a fast pace, and any disruption to workflow is unwelcome. Our system is designed to be intuitive and seamlessly integrated, ensuring minimal interference with daily operations.

How does Lumitics work in a busy kitchen environment?

Our system is designed to be simple and efficient. Kitchen staff discard food as usual, and our technology automatically captures what is being thrown away. The data is then analyzed to highlight patterns, helping businesses understand what gets wasted and why. With this information, chefs can adjust food preparation, portion sizes, and inventory management. The goal is to provide useful insights without adding extra steps to the kitchen workflow. Once businesses see the value, it becomes a natural part of their operations.

How does reducing food waste benefit businesses financially?

Wasted food represents wasted money. Every ingredient that goes into the trash is a cost that adds up over time. By identifying waste patterns, businesses can cut unnecessary expenses and improve overall efficiency. Overproduction is a common issue, especially in buffets and large-scale catering. With the right data, businesses can adjust their supply chain, reduce excess cooking, and optimize purchasing decisions. These changes lead to significant cost savings while maintaining the same level of service and quality.

Many businesses are adopting sustainability initiatives. How does Lumitics help them move beyond just promises?

Sustainability is no longer just about making statements—it’s about measurable action. Consumers expect businesses to take real steps toward reducing waste and improving efficiency. Lumitics provides the data that businesses need to show actual progress. It’s one thing to say that a company is committed to sustainability, but it’s another to demonstrate exactly how much waste has been reduced and how operations have improved. Data-driven decisions lead to continuous improvements, making sustainability a long-term practice rather than a short-term goal.

How does Lumitics differentiate itself from traditional food waste management methods?

Many businesses rely on estimates or manual tracking, which are often inaccurate and time-consuming. Our system automates the process, capturing real-time data with precision. Unlike traditional methods, we provide detailed insights that allow businesses to take immediate action. Instead of guessing what needs to change, businesses get clear recommendations based on actual data. This makes waste reduction efforts more effective and sustainable in the long run.

What keeps you motivated in this journey?

Seeing the impact we create keeps me going. When businesses tell us that they’ve reduced food waste, saved money, and improved their operations, it reinforces why we do this. Knowing that we’re helping businesses run more efficiently while contributing to a larger environmental goal is incredibly rewarding. There’s still a lot of work to be done, but every step forward makes a difference.

What advice would you give to aspiring entrepreneurs?

Find a problem worth solving and stay focused. Entrepreneurship is not easy, and there will be setbacks, but if you truly believe in what you’re doing, it will keep you going. Surround yourself with the right people who challenge and support you. Most importantly, build something that creates real value. When your work makes a difference, success follows.

What’s next for Lumitics?

We are always looking for ways to enhance our technology and provide even deeper insights. Innovation is key to making food waste reduction even more seamless for businesses. We also want to expand our reach, working with more businesses across different industries. The goal is to make smart food waste management the norm rather than the exception. The more businesses adopt this approach, the bigger the impact we can make together.

Rayner Loi, Co Founder & CEO, Lumitics 

“The goal is to provide useful insights without adding extra steps to the kitchen workflow. Once businesses see the value, it becomes a natural part of their operations.”