4 clever examples of food waste management

A lot of times it seems that we throw away food simply because it doesn’t appeal to our standards of how it should look. Luckily, a counter-movement is on the rise to create new and innovate ways to reduce the food waste.

We’ve listed 4 great examples of clever initiatives to minimize food waste, that we all could learn from. 

1. Donate your food

Have you heard about Olio? A new groundbreaking British app that connects businesses and people to make use of edible food instead of throwing it away. Benjamin Bell at Olio puts it this way:

“Think about food nearing its sell-by date in local stores. Spare vegetables from the allotment. Cupcakes from an amateur baker. The groceries in your fridge when you go away. The list goes on. To make food available, users simply open the app, add the item with a photo, description, price (if applicable), and when it’s available for pick-up. To access food, users browse the menu of available items, request what they want and arrange collection via private messaging.”

2. Prepare on demand and involve your staff

“We make everything fresh on the day and we only order the bare minimum of foods such as pastries and cakes” says Michella at the spooky dessert dungeon The Magic Bean Emporium.

“We try to source a lot of our products locally on a daily basis, like fruit and vegetables. I also think that if you work on a “prepare on demand” basis rather than having things prepared and waiting, you a) offer a more fresh, quality product and b) you minimize wastage. I am lucky that my staff are a group of caring individuals, who see the bigger picture. Awareness makes you less careless. As a business, we save money by increasing our profit margin, and as individuals we contribute to a better tomorrow!”

As a business, we save money by increasing our profit margin, and as individuals we contribute to a better tomorrow!

"Embrace your weird" and "Feed the hungry" summed up in one picture. Karolina Arvidsson, Internal Brand Manager at iZettle.
“Embrace the weird” summed up in one picture. Karolina Arvidsson, Internal Brand Manager at iZettle.

3. Embrace the weird

The Swedish grocery chain Coop has started selling “ugly” fruit and vegetables at a lower price.

Tons of vegetables are being thrown out every day (15-30 %) because of a screening process based on appearance only. Coop has now decided to embrace the weird-looking ones and will sell them in a special section at a 25 % lower cost.

Tons of vegetables are being thrown out every day (15-30 %) because of a screening process based on appearance only.

4. Think out of the bin

The Real Junk Food Project, is a quite controversial concept that was founded by the cook Adam Smith from Leeds, and is now rapidly spreading across the globe. The idea is to source food destined for the bin and serve it at cafés. Customers ‘pay as they feel’ concept, and anyone can get involved.

Inspirational or controversial?

We’ve spent the last weeks, and three blog posts, on covering food waste management for small businesses. If you think these ideas are a bit too controversial for you, then I suggest you to check out this blog post on how to get started with food waste management.

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Published by

Magdalena Micko

Head of Creatives at iZettle

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