Hjalmar Ståhlberg Nordegren is the co-founder of Karma, an exciting app that helps businesses sell surplus food at a 50% discount. At Karma they believe that all food should be eaten, and it is their goal to eliminate food waste by allowing people to enjoy delicious food at a very low price.Highlights:Learning from customer requirements to adapt and fine-tune the direction of KarmaTackling commercial food waste by eliminating the hassle and doing the work for themKarma advises companies on how to initially create less waste, by going straight to the root of the issueWorking from customer feedback to stay relevant and improve the app experienceKarma allows its users to “do good” by saving both money and the environmentThe importance of focusing on creating a good, clear company cultureTime stamp:[02:28] How the idea of Karma came about[07:00] Food waste is of low priority for restaurants[09:30] Considering multiple factors to help businesses run at optimal levels[11:55] Making surplus food available to pick up immediately to reduce food waste[16:50] The importance of branding, customer experience and word of mouth when growing a business[18:00] Customer retention[21:30] Hjalmar’s advice for other young entrepreneurs[25:15] The future for KarmaUseful links:Karma (http://www.karma.life)Go to ImpactHustlers.com (https://www.impacthustlers.com/)Visit FastForward 2030 (http://fastforward2030.com/) and Real Changers (https://www.realchangers.com/)Impact Hustlers is hosted by Maiko Schaffrath, connect on Linkedin (https://uk.linkedin.com/in/maikoschaffrath/en) and Twitter (https://twitter.com/maikoschaffrath)This podcast is produced by Woon Tan of Podcast Publishing (http://podcastpublishing.help/) (http://www.karma.life)
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