Promoter organisation: Foodello, also known as Fiksuruoka.fi in Finland, is a start-up that challenges traditional grocery market by selling surplus batches of food with large discounts in web store. Their main goal is to reduce food waste originating from mistakes in demand forecasting, changes in packages or short best before dates.
Team of +50 people helping customers and suppliers to reduce food waste
Country: Finland, also in Belgium and The Netherlands by the name of Foodello
- What: Fiksuruoka buys surplus food from manufacturers and sells it online to consumers at affordable prices. The company has already reduced food waste by millions of kilograms. CEO and co-founder Juhani Järvensivu is taking the online surplus food shop to the global market.!
- How: The food in grocery stores comes from suppliers. Sometimes they can’t sell all of their products to grocery stores and the products are at risk of ending up in waste. These are the products Foodello sell and by buying them people can help reduce food waste! All of the products are discounted up to 90%. On average the regular customers can save hundreds of euros per year by doing a part of their shopping with Foodello, while helping the environment. The customer selects and pays for the product, and Foodello’s partner delivers the order to the customer’s doorstep. The difference between Foodello and other online food stores is that the food we deliver would otherwise go to waste and costs only just over half of their prices.
- When: Founded 2016
- Why it is relevant: Promoting the circular economy by making sure that products that have already added a burden to the climate and the environment by being manufactured do not end up as waste. With /FoodelloFiksuruoka, we have already managed to reduce food waste by over 13 million kilograms together with our customers.
Share of the circular economy solution of all business operations: 100% SUSTAINABILITY
1.1 Reduce global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
1.2 Substantially reduce waste generation through prevention, reduction, recycling and reuse
1.4 Ensure that people everywhere have the relevant information and awareness for sustainable development and lifestyles in harmony with nature.
EFFICIENCY
2.1. The social and financial objectives were reached.
2.2. The design and implementation of the practice answers to real problems of the target group or specific challenges that the country is facing (nationally, regionally, locally).
TRANSFERABILITY
3.1. The practice may be repeated in the same or other geographical and / or sector level using the same methods.
3.2. The practice may be a model for similar actions in other geographical and / or
INNOVATION
- Target Groups: Suppliers/Consumers
RESULTS OF THE GOOD PRACTICE
Fiksuruoka has already managed to reduce food waste over 13 million kilograms together with their customers
IMPACT
- less waste
- responsible consumption – foster free choice and moral responsibility
- protecting the environment
- saving resources and money
- sustainable lifestyles
5.1. This practice led to improvement in environmental status, social or financial status, provision of services in the respective sector.
5.2. The practice covered the needs of the target group.
5.3. The changes brought about by the practice offered an added value to national, regional or local level.
5.4. The results of the practice can be evaluated.