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Case Study: Too Good To Go – Fighting Food Waste
Organisation: Too Good To Go (founded in Denmark, active globally)
The Context: Approximately one-third of all food produced globally is wasted. This is a massive Linear Economy problem: resources are grown, transported and then thrown into landfills, creating methane (a potent greenhouse gas). Too Good To Go identified this waste not just as an environmental tragedy, but as a lost economic opportunity.
The Innovation: They built a mobile app that connects customers with restaurants and stores that have unsold surplus food.
The app keeps food in the highest value loop, preventing it from becoming waste. This aligns with the Refuse and Reduce principle. By selling "Magic Bags" of surplus food, they extend the life of these resources.
Their business model is a "Win-Win-Win".
For Partners (Cafés/Stores): Waste disposal costs money. Selling surplus food turns a loss into revenue and brings new customers into the store.
For Users: They get high-quality food at a fraction of the price (affordability).
For the Platform: They take a small commission on every transaction. Sustainability is the only way the business makes money; if they don't save food, they don't profit.
The app tracks exactly how much CO2e (carbon dioxide equivalent) is saved by every user, providing transparent data. They are a Certified B Corp, legally required to balance profit with purpose.
Reflection Questions:
