{"id":726025,"date":"2023-02-18T03:16:35","date_gmt":"2023-02-18T01:16:35","guid":{"rendered":"https:\/\/www.milk-food.de\/?post_type=trend&p=726025"},"modified":"2026-03-15T21:32:42","modified_gmt":"2026-03-15T20:32:42","slug":"save-food-per-app","status":"publish","type":"trend","link":"https:\/\/www.milk-food.de\/en\/insights\/trends\/save-food-per-app\/","title":{"rendered":"Zero Waste: Surplus food as a business model"},"content":{"rendered":"\n

Zero Food Waste<\/h1>\n\n

Food waste is one of the biggest societal challenges of the 21st century and is therefore also increasingly the starting point for new business models, with startups turning the problem into an innovation. Often sorted-out food is still perfectly edible, which is why it is becoming more and more common to redistribute this food. With the app Too Good To Go, for example, users can secure a “Magic Bag” with a few simple clicks – a goody bag with food and groceries that businesses or restaurants would otherwise throw away after work, but which they can sell on at reduced prices to people who pick up their own food. In the booming e-food market, companies such as Sirplus or Motatos offer a convenient way to order “rescue packages” online: Customers receive boxes of almost or de facto expired, but still perfectly edible food. <\/p>\n\n

\"\"<\/figure>\n\n

Best Practices: TOO GOOD TO GO<\/strong><\/a>, SIRPLUS<\/strong><\/a>, MOTATOS<\/strong><\/a><\/p>\n\n

Image source: Sheconomy<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Zero Food Waste Food waste is one of the biggest societal challenges of the 21st […]<\/p>\n","protected":false},"author":25,"featured_media":633886,"template":"","trend_category":[1538],"trend_status":[1205],"trend_group":[],"trend_timeframe":[1210],"class_list":["post-726025","trend","type-trend","status-publish","has-post-thumbnail","hentry","trend_category-food-en","trend_status-safe-bank","trend_timeframe-today"],"acf":[],"yoast_head":"\nZero Waste: Surplus food as a business model - MILK.<\/title>\n<meta name=\"description\" content=\"Zero Waste: Often discarded food is still edible, which is why redistribution of this food is becoming more common.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.milk-food.de\/en\/insights\/trends\/save-food-per-app\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zero Waste: Surplus food as a business model\" \/>\n<meta property=\"og:description\" content=\"Zero Waste: Often discarded food is still edible, which is why redistribution of this food is becoming more common.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.milk-food.de\/en\/insights\/trends\/save-food-per-app\/\" \/>\n<meta property=\"og:site_name\" content=\"MILK.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MILKDESIGNLAB\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-15T20:32:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Food-ZeroWasteFood.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.milk-food.de\\\/en\\\/insights\\\/trends\\\/save-food-per-app\\\/\",\"url\":\"https:\\\/\\\/www.milk-food.de\\\/en\\\/insights\\\/trends\\\/save-food-per-app\\\/\",\"name\":\"Zero Waste: Surplus food as a business model - 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