Rasmus ScheelkeVolunteer and one of the founders of Rub & Stub

The proper English translation would be “Lock, Stock and Barrel”Rub & Stub is the first restaurant in Copenhagen to fight the waste of food.

Limiting food waste is the focal point of the restaurant:

-We limit our kitchens own food waste-Our portions are a bit smaller than useal – but people can get a 2. round-We use ”supplus food” from supermarkeds and vendors

Lets take some quick facts…….

The Big Picture303.000 Ton edible food is thrown out every year in the Food Sector in Denmark alone

237.000 Ton edible food is thrown out in the Danish Households

Estimated value: 16.000.000.000 Danish Kroner every year!

Food waste is the 3. worst cause of CO2 emissions

Danes are the Nordic champions in food waste – 42,3 % of the Danes throw edible food out between one and three times a week.

Europeans are using more ressources than the European continent can supply

We can do better than this!

How can we limit food waste?How can we make people reflect upon their own food consumption?Can a supplus here be used to help people elsewhere?Can we help supermarkets and vendors limit their food waste?

Surplus Food?No dumpsterdiving!

Foodwaste - Food close to their ”best before”-date- Food in improper packaging- Logistisk

Safety first!- Food Chain Responsibility- Transport

Surpliers– Supermarkedets (Rema 1000)– Farms– Specialists shops

Rub & Stub as an organization

• ~100 volunteers organized in 6 teams• A budget of 2.014.000 kr. in 2014• No budget for marketing: Our volunteers are our

ambassadors• A full time cook and a project leader• Mentioned in more than 300 news articles. From

BCC to Latvia to Argentina• An integrated part of the cultural hotspot “Huset i

Magstræde”

What are the positive spin-offs of volunteering?

• 1st hand experience with entrepreneurship!• Project management• You get to meet interesting people with all

backgrounds• You learn to work with people with a

different background than your own

What are the positive spin-offs?

Where do we go on from here?

Questions?