projects

 
Refettorio Felix – A Shared Meal

For our last episode, we spent a month interviewing chefs, volunteers, guests and many more at the Refettorio Felix…

Read More

 
Luminary Bakery – Empowering Women

Luminary Bakery works with women who have been in the prison system, who have experienced domestic violence, homelessness, sexual exploitation or crime. In this week’s episode, Rachel, the head baker and trainer, and Essy, the café manager, tell us about their training academy that takes the women on ‘a journey to employment’.

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Refettorio Paris – Au Foyer de la Madeleine

The setting for the French Refettorio is quite unique: the crypt of the famous Église de la Madeleine. Long, narrow rooms with low ceilings. Artists, architects and designers have turned these dark, Roman corridors into the welcoming community space that it is today – and they’ve done so, using almost exclusively upcycled materials; making it the perfect place to serve ‘upcycled’ (ie. surplus) food to 100 guests each night. People who are homeless, disadvantaged or living in social isolation.

Read More

 
Café De Ceuvel – Upcycled Public Spaces

What does the city of the future look like? Five years ago, a group of architects set out to turn a deserted, polluted brownfield site in Amsterdam Noord, into the sustainable experiment that is De Ceuvel. A place constructed completely from upcycled materials. Old houseboats are put on land to become office spaces; buoyes become the foundation for a café.

Read More

 
BUGZZ – Eating Insects

Mealworms. Grasshoppers. Crickets. Buffalo worms… not most people think of these as food. BUT, insects are some of the most sustainable and efficient sources of animal protein that there are. Patrick, who’s got a background in economics, co-founded Bugzz because he simply couldn’t ignore the numbers: it takes 2000L of water to make 1kg of beef – it takes 1L to make 1kg of crickets…

Read More

 
TUNCO – Meal for a Meal

Sometimes travelling can be a turning point. Inspiration can strike when you least expect it. For André, his friend and his brother, this moment happened during a surf trip to El Tunco, Salvador. Every day they ate this amazing stir fry from a small shack by the beach. What if they could make this type of food back home in Oslo? And, what if they could serve it in a new type of restaurant, where for every meal you eat, you donate a meal?

Read More

 
EAT Foundation – The Planetary Health Diet

“How are we going to feed a growing population healthy food without destroying the planet?” This is the question that Gunhild Stordalen set out to answer when she founded EAT – an Oslo based non-profit. Five years later, and thanks to the diligent work of 37 scientists from 16 different countries, the foundation has presented its answer in form of the EAT Lancet Report.

Read More

 
NOFO – A Plant-Based Restaurant

Hanna, the 25-year-old restaurateur, is on a mission to change people’s perceptions of plant-based food, and starts by labelling the food in NOFO ‘comfort food’. She is not doing this because it’s the trendy thing to do in food right now, but because of another concerning trend: the environmental degradation of our planet…

Read More

 
Boodla – Urban Living & Gardening

The people behind Boodla believe that you should be able to grow your own vegetables, wherever you may live. The team at Boodla set out to realise this ideal back in 2012, but not everyone understood why Agnes and her colleagues wanted to spread urban gardening back then…

Read More

 
Rub & Stub – Surplus Restaurant, Catering & Workshops

Back in 2013, when ‘food waste’, and ‘surplus food’ were not buzz words, a one-of-a-kind restaurant open its doors: Rub & Stub. Founded in Copenhagen and run entirely by volunteers, the restaurant cooked solely from surplus food – they were the first ones in Europe. Since then…

Read More

 
Too Good To Go – The Food-Saving App

Too Good To Go makes us all winners: You get to try great food at a lower price. Retailers reduce waste and find new customers. And together, we are all helping the environment.

Read More

 
WeFood – Denmark’s Surplus Supermarket

“At first we had some complaints, with people calling in to say that the items they had bought were past their ‘best before’ dates… we had to explain to them that that’s kinda the whole point.”

Read More

 
Kuchentratsch – the Social Bakery for Grandmas

This story begins with a student (Katharina) and her craving for cake. Whilst at university, she couldn’t find any cakes that matched the ones her Oma (grandma) would bake for her. She also noticed the lack of places where Omas and Opas can meet and connect with new people.

Read More

 
Banco Alimentare – Lombardia’s Food Bank

In 2017 alone, the Banco Alimentare Lombardia, redistributed 18 000 tons of food (of which 10 800 tons were ‘saved’) to over 200 000 people. We had a hard time imagining what those numbers actually mean, before visiting the huge warehouse outside Milan, where all this food is delivered, sorted and redistributed.

Read More

 
Recup – Redistributing Milan’s Market Leftovers

‚Recuperare‘ is Italian for ‚to save‘. And, it is the name of the young and motivated group with whom we’ve spent the past month. Because this is what they do, every day at markets all across Milan. The ‚Recup‘ volunteers proudly wear a banana printed onto their chests (their symbol of choice, for its unrelenting abundance at the end of markets)…

Read More

Food For Soul – Restoring Dignity Through a Shared Meal

In the summer of 2015, Chef Massimo Bottura opened the first ‘Refettorio’ in Milan as a pop-up. It quickly gained support, so Food for Soul was born and more ‘Refettorios’ were opened: first Rio, then London, most recently Paris. In parallel, the organisation started weekly ‘Social Tables’ in Bologna, Modena and Napoli…

Read More

 
Pane Quotidiano – Daily Bread at Milan’s Food Bank

‘Pane Quotidiano’ has been around for a while… 120 years to be exact. Every Monday to Saturday, the organisation redistributes food to over 2000 people in Milan. Produce that has been donated or items that are about to expire – from bread to milk, panetone to yogurt…

Read More

Multi Kulti Collective – Cross-Cultural Cooking

As a young teen, Bistra would save her pocket money for weeks before spending it on meals at the most exotic foreign restaurants that she could find in Sofia. She has carried on this love for food and foreign cultures through the activities of MKC: regular culinary events are run by immigrants and refugees, for Bulgarian participants in an effort to counteract stereotypes that prevail amongst locals…

Read More

Breadhouses Network – Collective Bread-Making to Bridge Cultural and Social Gaps

The one thing you will find in basically every culture no matter where you are in the world? Bread. The one thing everybody loves?! Warm bread! The one thing everyone has the ability to make (perhaps after a little guidance)?? BREAD!!!

Read More

 

Stanimira Chocolate House – Social Chocolate

Doing good by eating chocolate?! Stanimira’s social chocolaterie makes it possible. Christmas is approaching and one social enterprise in Bulgaria is giving all the more reason to indulge this chocolate-season. The Stanimira Chocolate House trains and employs people who may find it difficult to find other…

Read More

 
Zachran jidlo – Campaigning against Food Waste

This week we’re taking you to Prague to meet Anna Strejcová of Zachraň jídlo – the NGO behind Jsem pripraven (“I am Ready”) – an awareness campaign that triggered multiple supermarkets to start selling wonky veg in the Czech Republic. How did they do this? Through ART…

Read More

 
Habibi & Hawara – A Restaurant 

“Food is a story, food can be the feeling of home, food can be a lot.” We sat down with Katha Schinkinger, one of the founders and current director of ‚Habibi & Hawara‘, to discuss how food can act as a universal language between people, when they share no other common language.

Read More

 
Restlos Glücklich – Fighting Food Waste

‚Restlos Glüklich‘ means being happy, without leftovers, without waste. This all-female team of food-savers have made it their mission to raise awareness on food waste by hosting educative cooking workshops for both adults and kids. What’s special about them? They only cook with ‘rescued’ ingredients.

Read More

 
ShareTheMeal – UN World Food Programme

‚Hunger is a relatively solvable problem…‘ according to the team at ShareTheMeal. This millennial-friendly, hunger-fighting app is an initiative of the United Nation’s World Food Programme and the winner of the Social Impact Award at the 2017 Google Play Awards…

Read More

 

Terramatta – Farm Employment for People from Difficult Backgrounds

Giorgio is frustrated with the amount of perfectly good produce that is left to rot in the fields, simply because it doesn’t meet some arbitrary aesthetic standard. In this mini-episode we visit Giorgio at the farm of the social cooperative Terramatta, which he founded in Ragusa, Sicily.

Read More

 
InCampagna – Network of Ethical Farmers & Producers

InCampagna is a network of farmers and producers who are working to make agriculture cool again. Not willing to cut any ethical or environmental corners this network is trying to overturn some of the negative habits which have been so pervasive in Sicily over past decades.

Read More

 
L’Arcolaio – Biscoti Baked by Prisoners

For most inmates who work during their sentences, work will either mean being placed in the prison’s laundry, the canteen or perhaps the cleaning crew. But not for 8 inmates of Syracuse prison. They spend their days piping pistachio biscotti, roasting almonds and covering dried oranges in chocolate…

Read More

 
Fontana Murata – Ambrogio’s Organic, Bioethical Farm

What a change in scenery compared to our previous project in Germany. For the next three weeks we’ll be staying in a farm near Palermo… Ambrogio’s farm – what a man and what a place! We are surrounded by olive trees, fields of tomatoes and grains, fruit orchards, veg patches – all scattered with chicken…

Read More

OHNE – Munich’s First Package-Free Supermarket

Hannah is the proud owner of OHNE, Munich’s very first packaging-free supermarket. Together with her husband, she opened the shop over 2 years ago, thanks to a successful crowdfunding campaign. Since then their packaging-free shop has become very popular – and for good reason…

Read More

Bridgend Farmhouse – and the Real Junk Food Project

Every Friday during the Edinburgh Fringe festival, the Bridgend Farmhouse hosts so-called Festival Food Fridays, which are part of the Real Junk Food Project Edinburgh. At these pop-up dinners, a group of volunteers serve the three-course meals that they have prepared from surplus festival food…

Read More

 
 
Café De Ceuvel – Upcycled Public Spaces

What does the city of the future look like? Five years ago, a group of architects set out to turn a deserted, polluted brownfield site in Amsterdam Noord, into the sustainable experiment that is De Ceuvel. A place constructed completely from upcycled materials. Old houseboats are put on land to become office spaces; buoyes become the foundation for a café.

Read More

 
Café De Ceuvel – Upcycled Public Spaces

What does the city of the future look like? Five years ago, a group of architects set out to turn a deserted, polluted brownfield site in Amsterdam Noord, into the sustainable experiment that is De Ceuvel. A place constructed completely from upcycled materials. Old houseboats are put on land to become office spaces; buoyes become the foundation for a café.

Read More

 
BUGZZ – Eating Insects

Mealworms. Grasshoppers. Crickets. Buffalo worms… not most people think of these as food. BUT, insects are some of the most sustainable and efficient sources of animal protein that there are. Patrick, who’s got a background in economics, co-founded Bugzz because he simply couldn’t ignore the numbers: it takes 2000L of water to make 1kg of beef – it takes 1L to make 1kg of crickets…

Read More

 
TUNCO – Meal for a Meal

Sometimes travelling can be a turning point. Inspiration can strike when you least expect it. For André, his friend and his brother, this moment happened during a surf trip to El Tunco, Salvador. Every day they ate this amazing stir fry from a small shack by the beach. What if they could make this type of food back home in Oslo? And, what if they could serve it in a new type of restaurant, where for every meal you eat, you donate a meal?

Read More

 
EAT Foundation – The Planetary Health Diet

“How are we going to feed a growing population healthy food without destroying the planet?” This is the question that Gunhild Stordalen set out to answer when she founded EAT – an Oslo based non-profit. Five years later, and thanks to the diligent work of 37 scientists from 16 different countries, the foundation has presented its answer in form of the EAT Lancet Report.

Read More

 
NOFO – A Plant-Based Restaurant

Hanna, the 25-year-old restaurateur, is on a mission to change people’s perceptions of plant-based food, and starts by labelling the food in NOFO ‘comfort food’. She is not doing this because it’s the trendy thing to do in food right now, but because of another concerning trend: the environmental degradation of our planet…

Read More

 
Boodla – Urban Living & Gardening

The people behind Boodla believe that you should be able to grow your own vegetables, wherever you may live. The team at Boodla set out to realise this ideal back in 2012, but not everyone understood why Agnes and her colleagues wanted to spread urban gardening back then…

Read More

 
Rub & Stub – Surplus Restaurant, Catering & Workshops

Back in 2013, when ‘food waste’, and ‘surplus food’ were not buzz words, a one-of-a-kind restaurant open its doors: Rub & Stub. Founded in Copenhagen and run entirely by volunteers, the restaurant cooked solely from surplus food – they were the first ones in Europe. Since then…

Read More

 
Too Good To Go – The Food-Saving App

Too Good To Go makes us all winners: You get to try great food at a lower price. Retailers reduce waste and find new customers. And together, we are all helping the environment.

Read More

 
WeFood – Denmark’s Surplus Supermarket

“At first we had some complaints, with people calling in to say that the items they had bought were past their ‘best before’ dates… we had to explain to them that that’s kinda the whole point.”

Read More

 
Kuchentratsch – the Social Bakery for Grandmas

This story begins with a student (Katharina) and her craving for cake. Whilst at university, she couldn’t find any cakes that matched the ones her Oma (grandma) would bake for her. She also noticed the lack of places where Omas and Opas can meet and connect with new people.

Read More

 
Banco Alimentare – Lombardia’s Food Bank

In 2017 alone, the Banco Alimentare Lombardia, redistributed 18 000 tons of food (of which 10 800 tons were ‘saved’) to over 200 000 people. We had a hard time imagining what those numbers actually mean, before visiting the huge warehouse outside Milan, where all this food is delivered, sorted and redistributed.

Read More

 
Recup – Redistributing Milan’s Market Leftovers

‚Recuperare‘ is Italian for ‚to save‘. And, it is the name of the young and motivated group with whom we’ve spent the past month. Because this is what they do, every day at markets all across Milan. The ‚Recup‘ volunteers proudly wear a banana printed onto their chests (their symbol of choice, for its unrelenting abundance at the end of markets)…

Read More

Food For Soul – Restoring Dignity Through a Shared Meal

In the summer of 2015, Chef Massimo Bottura opened the first ‘Refettorio’ in Milan as a pop-up. It quickly gained support, so Food for Soul was born and more ‘Refettorios’ were opened: first Rio, then London, most recently Paris. In parallel, the organisation started weekly ‘Social Tables’ in Bologna, Modena and Napoli…

Read More

 
Pane Quotidiano – Daily Bread at Milan’s Food Bank

‘Pane Quotidiano’ has been around for a while… 120 years to be exact. Every Monday to Saturday, the organisation redistributes food to over 2000 people in Milan. Produce that has been donated or items that are about to expire – from bread to milk, panetone to yogurt…

Read More

Multi Kulti Collective – Cross-Cultural Cooking

As a young teen, Bistra would save her pocket money for weeks before spending it on meals at the most exotic foreign restaurants that she could find in Sofia. She has carried on this love for food and foreign cultures through the activities of MKC: regular culinary events are run by immigrants and refugees, for Bulgarian participants in an effort to counteract stereotypes that prevail amongst locals…

Read More

Breadhouses Network – Collective Bread-Making to Bridge Cultural and Social Gaps

The one thing you will find in basically every culture no matter where you are in the world? Bread. The one thing everybody loves?! Warm bread! The one thing everyone has the ability to make (perhaps after a little guidance)?? BREAD!!!

Read More

 

Stanimira Chocolate House – Social Chocolate

Doing good by eating chocolate?! Stanimira’s social chocolaterie makes it possible. Christmas is approaching and one social enterprise in Bulgaria is giving all the more reason to indulge this chocolate-season. The Stanimira Chocolate House trains and employs people who may find it difficult to find other…

Read More

 
Zachran jidlo – Campaigning against Food Waste

This week we’re taking you to Prague to meet Anna Strejcová of Zachraň jídlo – the NGO behind Jsem pripraven (“I am Ready”) – an awareness campaign that triggered multiple supermarkets to start selling wonky veg in the Czech Republic. How did they do this? Through ART…

Read More

 
Habibi & Hawara – A Restaurant 

“Food is a story, food can be the feeling of home, food can be a lot.” We sat down with Katha Schinkinger, one of the founders and current director of ‚Habibi & Hawara‘, to discuss how food can act as a universal language between people, when they share no other common language.

Read More

 
Restlos Glücklich – Fighting Food Waste

‚Restlos Glüklich‘ means being happy, without leftovers, without waste. This all-female team of food-savers have made it their mission to raise awareness on food waste by hosting educative cooking workshops for both adults and kids. What’s special about them? They only cook with ‘rescued’ ingredients.

Read More

 
ShareTheMeal – UN World Food Programme

‚Hunger is a relatively solvable problem…‘ according to the team at ShareTheMeal. This millennial-friendly, hunger-fighting app is an initiative of the United Nation’s World Food Programme and the winner of the Social Impact Award at the 2017 Google Play Awards…

Read More

 

Terramatta – Farm Employment for People from Difficult Backgrounds

Giorgio is frustrated with the amount of perfectly good produce that is left to rot in the fields, simply because it doesn’t meet some arbitrary aesthetic standard. In this mini-episode we visit Giorgio at the farm of the social cooperative Terramatta, which he founded in Ragusa, Sicily.

Read More

 
InCampagna – Network of Ethical Farmers & Producers

InCampagna is a network of farmers and producers who are working to make agriculture cool again. Not willing to cut any ethical or environmental corners this network is trying to overturn some of the negative habits which have been so pervasive in Sicily over past decades.

Read More

 
L’Arcolaio – Biscoti Baked by Prisoners

For most inmates who work during their sentences, work will either mean being placed in the prison’s laundry, the canteen or perhaps the cleaning crew. But not for 8 inmates of Syracuse prison. They spend their days piping pistachio biscotti, roasting almonds and covering dried oranges in chocolate…

Read More

 
Fontana Murata – Ambrogio’s Organic, Bioethical Farm

What a change in scenery compared to our previous project in Germany. For the next three weeks we’ll be staying in a farm near Palermo… Ambrogio’s farm – what a man and what a place! We are surrounded by olive trees, fields of tomatoes and grains, fruit orchards, veg patches – all scattered with chicken…

Read More

OHNE – Munich’s First Package-Free Supermarket

Hannah is the proud owner of OHNE, Munich’s very first packaging-free supermarket. Together with her husband, she opened the shop over 2 years ago, thanks to a successful crowdfunding campaign. Since then their packaging-free shop has become very popular – and for good reason…

Read More

Bridgend Farmhouse – and the Real Junk Food Project

Every Friday during the Edinburgh Fringe festival, the Bridgend Farmhouse hosts so-called Festival Food Fridays, which are part of the Real Junk Food Project Edinburgh. At these pop-up dinners, a group of volunteers serve the three-course meals that they have prepared from surplus festival food…

Read More


We’ll be adding more and more projects as we visit them over the next few months!