THE PROBLEM

Farmers 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 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. Billion kilos of surplus crops are thrown away every year, we want to change this and utilise this surplus.

THE SOLUTION

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 pickling and cooking and thus prevent them from being thrown away in our shop & kitchen right in the city of Vienna (Schwendermarkt 15th district).

POTENTIAL

For example a tomato surplus of 7.821 t corresponds to almost 4 million ketchup bottles with a market value of 8 million € (assuming 2kg tomatoes per ½ ketchup bottle, selling price: 2 €). In addition, we continously try to find zero waste solutions in other areas of the company. For example, non-printable newspaper rolls are used instead of purchased packaging paper, thus the waste of another company becomes a valuable resource for our company.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.

TEAM

As a trained chef and with degrees in law and economic, eco-resource management and sustainable product design, Cornelia has the perfect background to fulfil the requirements of creating sustainably sound food products and consider legal and economic aspects. Andreas has the theoretical background and years of practical experience to communicate and visualise even the most complex information in an appealing way. As siblings we know each other extremely well, complement our abilities and knowledge and can work tightly together. Michael brings over 30 years of cooking experience to the team. Christine is currently working on her master thesis about Unverschwendet for her studies of social ecology and is supporting the team as project assistant, in which she got more than 9 years of work experience. Together we cover all aspects required to make Unverschwendet successful.

VISION

As one of the very first companies in Austria, Unverschwendet emphasises the great potential of unutilised resources in the area of food and enables people in the city of Vienna to a culinary and enjoyable access to food waste prevention and a sustainable lifestyle.