To encourage people to swap unused food items or ingredients and reduce food waste, Electrolux has teamed up with ten other companies in Singapore.

Today on World Food Day, the Electrolux Food Foundation, the student organisation AIESEC and Worldchefs announced that they commit to raise awareness about food waste by teaching 30,000 children on sustainable eating by 2019....

Electrolux recently held its annual Electrolux Cares Week across its North American operations. Dedicated to fighting hunger during the annual week of giving, this year, 4,500 Electrolux employees helped prepare more than 87,000 meals...

The first graduates of the Electrolux Food Foundation culinary training on sustainable cooking for youth leaving orphanages in Moscow, are now ready to pursue a career in the professional culinary world.

The Electrolux Food Foundation – together with partners AIESEC and Worldchefs - is extending the successful zero-waste culinary training program for unemployed people to a second location in Brazil. Plans are also in place...

Electrolux and AIESEC today announced a joint initiative to mobilize youth for global volunteering projects in communities around the world, in support of the UN Sustainable Development Goal number 12, Responsible consumption and production.

According to the UN’s Food & Agriculture organization, one third of the food produced in the world for human consumption – approximately 1.3 billion tons - gets lost or wasted each year. Electrolux has...

In a Feed the Planet collaboration, funded by the Electrolux Food Foundation, unemployed people in Brazil are being trained at the Electrolux factory in Curitiba. The objective is to equip them with the culinary...

With funding from the Electrolux Food Foundation, Electrolux Home Products (EHP) in Australia has established a three-year partnership with the country’s leading food rescue charity OzHarvest to use food that would otherwise be wasted...

The Electrolux Food Foundation supports a global project launched by its partner Worldchefs to educate chefs to use food resources in a more sustainable way.