Cambodia Investment Review
On episode 121 of the Rising Giants Podcast with Max Thronton and Dom Kalousek sat down Louis-Alban Batard-Dupre, co-founder and CEO of Yindii, delved into the origins and ambitions of his innovative enterprise aimed at combating food waste. Yindii, a pioneering direct-to-consumer surplus marketplace, connects eco-conscious consumers with restaurants, supermarkets, and bakeries that have surplus high-quality food, offering it at discounts of 50-80%.
This approach not only offers financial benefits to consumers but also aids food businesses in minimizing losses and boosts their revenues while significantly cutting down the food industry’s ecological footprint.
Reflecting on his transition from a traditional corporate career to spearheading a sustainability-focused startup, Louis shared a critical moment that redirected his professional path. “I was entrenched in the corporate marketing world, dealing with what I eventually realized was just ‘marketing fluff’—all show and no real substance. A pivotal incident with a product repackaging effort, initiated over trivial personal preferences, really hit home for me. It underscored the often superficial priorities of big businesses,” he recounted.
This realization was compounded during a lunch with a prominent CEO who candidly discussed the personal sacrifices required to excel in the corporate world, which starkly contrasted with Louis’s personal values and visions for the future.
A Grassroots Campaign & Gaining Momentum From There
Yindii’s business model is straightforward yet impactful. Food merchants can create ‘Happy Hour Deals’ for their surplus products, which are then boxed and made available for consumers to purchase electronically and either pick up or have delivered. “What makes Yindii stand out is the element of surprise—customers discover exactly what surplus products they have purchased only when they open their box,” Louis explained.
Currently operational in first Thailand and then Hong Kong, with imminent plans to launch in Singapore, Yindii has rapidly expanded its influence. “Our concept took root during the lockdowns in Bangkok, starting with a grassroots campaign and gaining momentum from there. We’re not just reducing food waste; we’re building a movement,” he said.
When asked about the insights gleaned from previous leadership experiences that have influenced his approach at Yindii, Louis highlighted the importance of empowerment and delegation. “A former CEO I worked under demonstrated the power of empowering her team to solve problems independently before bringing those solutions to her. This has deeply influenced how I lead Yindii—encouraging initiative and fostering ownership among my team,” he emphasized.
Discussing the acceptance of food surplus platforms in Southeast Asia, Louis noted the dual appeal of his business. “In Asia, the financial savings are definitely a major draw for most users. However, we’re also seeing a growing appreciation for the environmental impact of reducing food waste. Yindii caters to both these aspects, which is somewhat rare for ‘green’ initiatives that often focus primarily on environmental benefits,” he stated.
Saving 1 Million Meals A Year Within The Next Three Years
Addressing some of the challenges faced along the way, Louis shared lessons from his fundraising efforts. “Initially, I hesitated too long before seeking funding, which delayed our early growth. Learning from this, engaging actively with our investor community has been crucial. We’ve fostered a transparent relationship with our investors and our user community, keeping them in the loop on our progress and challenges, which has been invaluable,” he admitted.
Looking to the future, Louis is optimistic about Yindii’s potential impact and growth. “Our goal is ambitious—saving 1 million meals a year within the next three years and achieving $1 million in annual revenue. These targets underscore our commitment not just to business growth but to creating a significant positive impact on society and the environment,” he concluded.
When asked about the best piece of advice he had received, Louis reflected on the importance of staying grounded and connected. “The best advice I’ve ever received was to immerse myself in the day-to-day tasks and maintain direct contact with our customers. It’s something I strive to do regularly because it keeps me connected to the heart of what we’re doing at Yindii.”
Through innovative business practices and a strong commitment to sustainability, Yindii is not just tackling the issue of food waste but is also reshaping the food retail landscape in Asia, driven by Batard-Dupre’s vision and a profound commitment to making a difference.
