Sweden’s 1st rescued food catering service
How it began
Rude Food Malmö was registered as a not-for-profit association on May 2015, originally initiated as a collective enterprise by design researcher Zeenath Hasan at her kitchen project Tapori Tiffins in October 2014. The mission of the organisation is relate to food surplus through learning and creative experiences. A board deliberates on focus areas for activities and lean infrastructure. Interns and volunteers drive activity based on their interest areas. When revenue levels allow, resource costs are covered and token compensation is provided.
Our Mission
One third of the food we grow in the world is thrown away.
This waste might be blemished ‘ugly’ veggies that don’t look presentable on the supermarket shelf, mislabeled food that is cheaper for the manufacturer to throw away than to correctly relabel or bread that is not considered being fresh because it was not sold the same day it was baked.
At Rude Food we work collaboratively to relate to the idea and the fact that is food surplus.
Our Vision
At Rude Food we believe that there are no culprits, only engaged doers!
Collaboration is key to meeting food waste related concerns such as deforestation, overproduction, depletion of biodiversity etc. By centering surplus food in supply chain systems and everyday practices of cooking and eating we advocate for its social, economic and environmental relevance.
FAQ
Why do you charge the ‘normal’ price for your activities?
The resources needed to serve the food surplus are the same as, for instance, a regular restaurant that serves non-saved food. We are an NGO (non-profit organisation) which sustains on its own revenue. That means that we incur cost for labour, equipment and running expenses.
What does surplus means?
Surplus means that which is perfectly edible, but ends up in the trash or in landfills anyway. Surplus can emerge though, for example, overproduction in the factory, too much food prepared for an event, too many bread loaves baked for a day.
Is the food expired? Do you check best before?
We follow food safety guidelines which states that we are not allowed to serve expired food. Surplus food means that it was grown/produced/prepared in an excess, not that it has gone over date of expiry.
How do you know that rescued food is safe to eat? Is it possible I might get sick?
The food we rescue with our suppliers is safe to eat. It is not expired and we ensure it is stored and handled as per food safety guidelines.
What I can do to minimize food waste in my household/ my company/ my shop /my school/ my restaurants etc?
Make a mindful choice while buying food, planning or organizing an event. Spread awareness and knowledge. The biggest amount of food waste comes from factories and big companies, not people themselves. So question suppliers you are purchasing from on how they are dealing with their leftovers and surplus.
I just worked at a private event, there were many leftovers and I brought them home. But I need to do something today or tomorrow or it will go bad. Sandwiches and wraps. Any idea for whom I can donate to? Or areas of homeless people in Malmö?
We do not rescue cooked meals from sources (such as private events) that do not act in accordance to food safety guidelines set by food safety monitoring authorities. We can connect you to the organizations and group in Malmö that might be interested in rescuing cooked food. You can contact us for further information info@rudefood.se