CONTEXT AND OBJECTIVE
A Dutch consumer throws away around 47 kilos of food on an annual basis, which translates into financial loss but also into spoiling all related activities such as packaging, transporting, cooling and preparing the food. Four former employees of the supermarket Albert Heijn decided to create Instock based on this observation to “make people value food more” and to tackle food waste by turning food surplus into meals.
IMPACT
Instock restaurant creates a menu made of 80 to 100% food waste mainly from supermarkets. Since 2012, Instock managed to rescue almost 1 000 tons of food.
DESCRIPTION OF INITIATIVE
From supermarkets to consumers themselves, a tremendous amount of food becomes waste due to our high-quality food standards, overproduction and damaged packaging. The Instock staff rescues from unnecessary disposal this food surplus of Albert Heijn supermarkets which is not expired but cannot be sold anymore for various reasons.
Then, Instock chefs turn it into a restaurant menu which is fresh and different everyday depending on what is available.
In addition, in partnership with a brewery, they produce their own beers, one made from potato peels, one from saved bread and one from brewers’ grains.
QUICK FACTS
- Organisation: Instock
- City: Amsterdam
- Type of provider: Restaurant
- Circular principle: Keep products and materials in use
- Focus: Reuse
- Keywords: #food #waste