Aiming at change
1. Food Mission: Sustainable consumption and labor integration in Stockholm, Sweden
Stockholm City Mission, a local non-profit, opened a social restaurant with kitchen equipment donated by Electrolux. The restaurant serves affordable meals prepared using surplus food from Stockholm City Mission's food bank. On-the-job training for newly arrived immigrants started at the restaurant. During 2017, five people enrolled in the labor integration program. Moreover, two Zero Waste lunches for Electrolux employees and a Zero Waste market event during an international sustainability festival were held in 2017. Some 20 recipes using surplus food were developed, and AIESEC volunteers in Stockholm created a documentary about food waste.
2. Better Food: Culinary education for employment in Curitiba, Brazil
This project provides training for underprivileged people in Curitiba to help them get a job in a professional kitchen. The training takes place in a specifically designed educational kitchen in an Electrolux facility. The curriculum was developed by Worldchefs, voluntarily delivered by different chefs and coordinated by Electrolux. In November 2017, 18 participants graduated from the pilot project, and by January 2018, four of them were employed. A partnership was established with the Sodexo Stop Hunger initiative to supply food for the training.
3. #SeasonYourEx: Consumer education campaign to minimize food waste in Singapore
This campaign encourages people to post a photo of an expired (or soon to be expired) food or leftover item in their home, and share on social media (using the hashtags #SeasonYourEx and #HappyPlateSG) what they can do with it. For every five hashtags and/or social media shares, Electrolux funded the costs of running the Food Bank Singapore's van for a day. SGD 20,000 were donated to the Singapore Food Bank. Chef Eric Low created 10 recipes using some of the most common leftovers. Take a look at the recipes and read about smarter food habits on www.happyplate.sg.
4. My Happy Plate: Raising awareness to minimize food waste in Malaysia
Malaysia's #myhappyplate is raising awareness among a younger generation of consumers about using leftovers. Project activities include consumer engagement by collecting pledges from the public and converting them to food bundle donations for underprivileged families. Some 1,100 bundles were donated. A digital cookbook #CookForABetterFuture is to be released in 2018.
5. OzHarvest: Food rescue program in Australia
By establishing a three-year partnership with OzHarvest, Electrolux in Australia targets food that would otherwise be wasted to help feed people in need across the country. The 2017 campaign focused on raising awareness about food waste among Electrolux employees. Also, 1,500 meals, 200 kilograms of food and AUD 300,000 were donated. Four "Cooking for a cause" events and a Food Truck community event were organized.
6. Taste and Share: Food-sharing and awareness campaign in Kraków, Poland
Together with Worldchefs and a local food-sharing NGO, Electrolux in Poland is raising awareness about the problem of food waste through different events reaching 1,500 participants in 2017. The team also set up a food-sharing point for 700 employees at the Electrolux office in Kraków. A mobile app for food-sharing has been developed and was downloaded 780 times in the last two months of 2017.
7. Cares Week: Food donation program in North America
Throughout one week in September, 8,400 Electrolux employees volunteered in soup kitchens, donating 35,000 meals to individuals and families in need. Some 11,000 non-perishable food items were collected and donated too. All the activities focused on giving back to the communities.
8. Emergency relief program in Peru
In 2017, Peru was devastated by heavy rains and flooding. Many people lost their lives, and thousands were forced to evacuate their homes. The floods destroyed homes, schools, hospitals and restaurants. Two towns hit hard were Huarmey and Paita. To support the victims of the flooding, the Peruvian Association of Chefs, Cooks and Allies, World Chefs Without Borders and Electrolux employees got together to provide them with food. Some 1,000 meals were served in Huarmey and 1,000 in Paita.
Global sustainability curriculum
Large amounts of food and energy are wasted through traditional culinary practices - both inside the kitchen and in all the preceding steps in the food supply chain. The Sustainability Curriculum was created by Worldchefs to educate students and professionals on how to make sound and sustainable food decisions and to empower them to lead change across the globe. In 2017, 225 students took part in this training in culinary schools in Costa Rica, Canada and South Africa.
Global High-Capacity Mobile Emergency Relief
Planning for a high-capacity mobile kitchen equipped with professional kitchen appliances, for use in emergency situations such as natural disasters and refugee crises.
This case study is related to our promise Be a force for good.