Food waste from restaurants and supermarkets in the US represents $165 billion of missed profit. Responding to this, PareUp caters to a conscious clientele by partnering with cafés and stores to promote surplus unsold foodstuffs, reducing waste and passing on discounts.
Based in Leeds, the Pay-As-You-Feel Café has neither a conventional payment structure nor menu. Every dish is created using out-of-date ingredients that have been discarded by other businesses, and customers pay what they want for their food in the form of a donation.
A new $700 billion opportunity has emerged from the unlikeliest of places: the bin. As sustainability goes mainstream, smart businesses are adding value to their brands by making sustainability cool, cost-effective and convenient.
Each year, almost half of the world's food is thrown away. Putting the wasted food to wider social and commercial use, start-up Rubies in the Rubble makes gourmet chutneys from surplus fruit and veg.
In an age where time is as valuable as money, many consumers are economising on both. Convenient and healthy, Julie Languille's Meals in a Jar demonstrates that quality needn't be sacrificed for speed.