In an attempt to reduce the amount of food that gets tossed into the garbage, 'InStcok' began as a restaurant that prepares meals form food waste. The idea to create InStock came from a collaborative effort between four supermarket co-workers. The team decided that the 40 billion pounds of food waste created annually by retailers should be transformed into edible dishes. The workers teamed up with their supermarket and launched the eatery to create meals from food waste in their own community.
This unique eatery takes food that is unsold, considered not pretty enough or on the verge of expiration and uses it to create an ever-changing menu. The chefs at InStock work with different foods every single day, which keeps their dishes fresh and exciting.
Instock created a mission to feed 9 billion people by 2050, while addressing society's wasteful habits and changing the way consumers handle food.
Upcycled Food Waste Menus
The 'InStock' Resaturant Creates Delicious Meals from Food Waste
Trend Themes
1. Upcycled Food Waste - Opportunity for businesses to create innovative solutions that transform food waste into edible dishes.
2. Reducing Food Waste - Opportunity to develop strategies to minimize the amount of food wasted in the retail industry.
3. Sustainable Restaurants - Disruptive innovation opportunity for restaurants to adopt sustainable practices and create menus using food waste.
Industry Implications
1. Food and Beverage - Opportunity for the food and beverage industry to explore upcycled food waste as a source for creating new products.
2. Retail - Opportunity for retailers to collaborate with restaurants or start their own upcycled food waste initiatives.
3. Sustainable Hospitality - Opportunity for the hospitality industry to embrace sustainability by incorporating upcycled food waste into their operations.