Farmers in Europe are forced to produce up to 200% of the amount of fruit needed to ensure that enough products meet the market norms. The highly-specialized requirements of supermarkets for the shape, colour and size of fruits lead to a surplus of up to 500 kg per day for one small farm. In most cases, these surplus fruits are thrown away. This is especially problematic considering how many resources and energy has been invested in rearing the fruits (seed production, rearing in heated glasshouses, labour, machine hours). The disposal of organic waste is often problematic due to its high water content and the formation of various gases. Billions of kilos of surplus crops are thrown away every year, we want to change this and utilise this surplus.
With „Unverschwendet” (Unwasted) we offer a culinary and creative solution to utilise surplus crops. As a first step, we preserve surplus fruits through traditional crafts such as making jams, marmalades, chutneys, syrups, pickling and cooking and thus prevent them from being thrown away. In the long-term, we want to offer various solutions – like in-house production, outsourced activities, regional branch establishment and transfer of resources and licences – to utilise all kinds of surpluses. As one of the very first companies, Unverschwendet emphasises the great potential of unutilised resources in the area of food and enables people to a culinary and enjoyable access to food waste prevention and a sustainable lifestyle.
Facts at a glance:
Located in Vienna / Austria / Europe at Schwendermarkt Gathering surplus from the region in and around Vienna Successful crowdfunding campaign gathering more than 20.000€ in 2016 produced ca. 5.000 glasses / unwasted 2 tons of fruits and vegetables in in 2016 planning to produce up to 50.000 glasses in 2017 and unwaste up to 15 tons of fruits and vegetables