Designing circular solution to avoid food waste under covid-19 crisis - Case The Restaurant Lab, Martin & Servera & TotalCtrl

Today’s exceptional times are raising the circular economy’s relevance. This event is a part of a webinar series about sharing learnings on how to move into circularity in practice. Previous webinars have presented cases from Volvo, Fiskars, Bergans & Spinnova, Omocom and Looping.

We promise a hands-on approach with many concrete learnings. Short and snappy, about 45 minutes per webinar.

LOOP Webinar 11th June: Designing circular solution to avoid food waste under covid-19 crisis

Keynote case: Call-for-Action by The Restaurant Lab, Martin & Servere & TotalCtrl

How can circular principles be applied rapidly in times of crisis? Covid-19 has disrupted many industries and changed customer behavior overnight. To look at the bright side, it has also speeded up the way new solutions enter the market and allowed new partnerships to be born.

This spring’s final LOOP Webinar on 11th June will present the story of how The Restaurant Lab in Stockholm teamed up with the Swedish leading restaurant supplier Martin & Servera. And the Norwegian start-up TotalCtrl will explain how they use technology to reduce food waste.

In mid March, The Restaurant Lab initiated a circular solution to avoid food waste. Their Call-for-Action has reallocated food surpluses by delivering thousands of free sustainable and nutritious meals to staff and healthcare workers, risk groups and school children sparking a wave of similar initiatives across the country. This proves that circular design thinking and Agenda 2030 mindset can be a toolkit for solutions and disruption in stressful times. The Restaurant Lab founder Anders Breitholtz, (also Material Designer & Circular Economy Strategist) and Kristina Ossmark, Marketing Manager at Martin & Servera will tell the story about their collaboration.

TotalCtrl is a start-up aiming to provide technology that eliminates food waste throughout the value chain to save money, resources, people and the planet. Founder and CEO Charlotte Aschim will tell us how their software can help restaurants digitize and get control over their food inventory based on expirations date.


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