Nu erbjuder Martin & Servera sina restaurangkunder att via Karma-appen\u00a0r\u00e4dda f\u00e4rskvaror med kort datum fr\u00e5n f\u00f6retagets alla lager.<\/p>\n
Vi arbetar l\u00f6pande med att utveckla digitala tj\u00e4nster som underl\u00e4ttar vardagen f\u00f6r v\u00e5ra kunder, s\u00e4ger Kristina Ossmark. – Att minska svinnet i branschen \u00e4r viktigt b\u00e5de f\u00f6r oss, och f\u00f6r v\u00e5ra kunder, s\u00e5 vi \u00e4r naturligtvis glada f\u00f6r att samarbetet med Karma forts\u00e4tter att utvecklas.<\/p><\/blockquote>\n
Karma integreras med Martin & Serveras e-handel s\u00e5 att saldon p\u00e5 de varor som s\u00e4ljs ut uppdateras i realtid i Karma-appen. Dessutom g\u00f6r det att de f\u00e4rskvaror som r\u00e4ddas via Karma distribueras till kunderna med ordinarie leverans. Inga extra transporter f\u00f6r varor best\u00e4llda via Karma \u2013 helt i linje med Martin & Serveras fokus p\u00e5 h\u00e5llbara transporter. Enkelt och klimatsmart!<\/p>\n
\nFler \u00e4n 1,000 restauranger i Sverige anv\u00e4nder sig idag av Karma f\u00f6r att minska sitt matsvinn. Det k\u00e4nns fantastiskt att ta n\u00e4sta steg tillsammans med Martin & Servera och b\u00f6rja r\u00e4dda mat i fler led l\u00e4ngs livsmedelskedjan. s\u00e4ger Hjalmar St\u00e5hlberg Nordegren, VD och medgrundare.<\/p><\/blockquote>\n<\/div>\n
<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"
M\u00e5nga restauranger \u00e4r anslutna till Karma f\u00f6r att minska matsvinnet. Martin & Servera som \u00e4r en av de st\u00f6rsta restaurangleverant\u00f6rerna arbetar ocks\u00e5 h\u00e5llbart och har under m\u00e5nga \u00e5r st\u00f6ttat Karma. Under v\u00e5ren har de testat fram en ny l\u00f6sning f\u00f6r att ta samarbetet vidare och r\u00e4dda mer mat. Nu erbjuder Martin & Servera sina restaurangkunder […]<\/p>\n","protected":false},"author":1,"featured_media":3464,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3463"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3463\/revisions"}],"predecessor-version":[{"id":3465,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3463\/revisions\/3465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3464"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}