Efficient and innovative redistribution of surplus food in Sweden

Purpose and goal

The ReSvinn project aims to develop efficient redistribution systems for surplus food in Sweden from stores and wholesalers to restaurants, schools and charities. We have worked towards this purpose by evaluating three redistribution solutions and setting up and testing collaborations between different actors (deliverers, recipients and the carrier) and have summarized lessons and recommendations so others can start this type of collaboration.

Expected results and effects

The results of the project show that there is great interest from various stakeholder groups to reduce food waste and use surplus food in cooking before it is wasted. The work on surplus food in commercial kitchens, such as in schools and restaurants, has shown how great the will is to learn new ways of working and inspire and involve their students and staff, respectively. The project developed a number of different guides aimed at different stakeholder groups to help them work with / reduce surplus food.

Planned approach and implementation

The project carried out a total of 17 tests where restaurants, schools and charities received surplus food from stores and wholesalers. The tests lasted different lengths, but all but one were carried out during the period March 2019 to December 2021 and took place in Gothenburg, Malmö, Stockholm, Skövde, Norrtälje, Umeå and Örebro. Here, over 95 tons of food were saved from being thrown away. Lessons and recommendations are summarized in an industry report as well as in several guides.

External links

Interaktiv guide för skolor Webbinarserie ”Restaurangers omställning" Webbinarserie ”ReSvinn” Checklista uppstart samarbete ReSvinns hemsida Interaktiv guide for butiker Lathund ”Restaurangers omställning” Guide för restauranger att ställa om Industrirapport (populärversion)