New! OZZI 2026 Product Catalog is available now! Check it out here!
From college campuses to hospital systems, hotels to corporate dining — OZZI performs everywhere food goes. Made in the USA. Operating across 11 countries and counting.
Every sector has different needs. OZZI fits all of them.
Students expect convenience. OZZI delivers with campus ID swipes, 24/7 returns, and green containers that become part of campus culture.
"It's become a part of our culture here on campus. It's really cool to see students walking around with the bright green containers."
— Jeff Palmer, UC San Diego
NSF-certified containers meet the strictest sanitation standards. Staff love the visibility. Finance loves the savings on single-use purchases.
"A solid cost-reduction opportunity — and our staff love talking about their participation in our sustainability effort."
— Brian Nelson, PeaceHealth Southwest Medical Center
Guests want sustainability. Management wants savings. OZZI delivers both with custom branding and a program that typically pays for itself within 6 months.
"The program paid for itself in the first five to six months. And we're doing the right thing."
— Darren Aklam, Grand Hotel
Hit sustainability targets without disrupting operations. Employee badge integration makes participation effortless.
The Drop N' GO's 42" height and zero-tech return process makes participation easy for residents and minimal for staff.
Catering totes, mobile transport, and custom-branded containers make OZZI the zero-waste solution for events of any size.
OZZI aligns with the industry's most respected names to deliver seamless, real-world solutions everywhere.
Request a sample kit and try them all before you commit. O, that's smart.
OZZI actively participates in the organizations shaping sustainable foodservice.
The program paid for itself in the first five to six months. And we're doing the right thing. We are protecting the beauty around us. In less than a year we collected close to 13,000 O2GO reusables.
It has absolutely paid for itself, and it's become a part of our culture here on campus. It's not just about food for us — it's about creating a student experience.