About one-third of food produced worldwide ends up in the garbage, but every ninth person suffers from hunger. The gap between those who can “afford” food waste and those struggling for food is widening. Moreover, food overproduction and disposal contributes to increasing CO2 emissions, linked to global warming. In Switzerland, for example, food waste generates nearly as much CO2 as one-third of all cars registered in Switzerland.

Most food waste happens at home, but supermarkets and restaurants throw out pristine food every day. Mette Lykke and the Too good to go team want to keep meals from ending up in the trash – and prevent the initial overproduction. Surplus food sold at a reduced price is a win-win for the providers and approximately two million app users. It’s financially savvy and it simply feels good to save a meal, says Mette Lykke. So far, over 1.7 million meals have been rescued and an estimated 3500 tons of CO2 saved.

Mette Lykke presents her foodwaste business model in this video and at the 19th European Food Service Summit in Zurich: