Half a million tons of food is thrown out every year which amounts to 8,4 billion DKK. Rub & Stub (which translated into English means lock, stock and barrel) is one of the world’s first not-for-profit restaurants which uses donated surplus goods from the food industry.
In 2013, the restaurant was founded with the ambition to be a positive example of how we can use surplus goods in everyday cooking and inspire a behavioural change among consumers. We can’t eat our way out of the challenge, so it is important to create awareness on how we can prevent food waste at different levels.
The menu is made from ‘rescued’ food on a daily basis according to what food has been donated. The food is typically donated due to logistical challenges, purely aesthetic reasons of standard shapes, surplus seasonal produce or simply just because the food is too close to the expiry date.
However, the food is always completely safe and edible. The restaurant serves small portions to keep waste to a minimum, but second helpings are free. The customers can even get a doggy bag to bring home what is left on the plate.
This video from www.foodwastemovie.com captures the Rub & Stub concept well:
View this video to get the feel of Rub & Stub and the volunteer work.
Rub & Stub is today run by more than 100 volunteers and 4 full time positions. The not-for-profit restaurant is owned by the Danish Refugee Council which also runs volunteer projects and cafes for newly arrived refugees and immigrants in the Danish cities of Horsens and Aarhus.
In 2015, Rub & Stub was featured as #5 on Triplepundit’s The Foodie’s Travel Guide to the World’s Most Sustainable Restaurants!
Project Manager Sanne Stephansen from Rub & Stub joined The Social Business Club, because she wanted to learn more about running a social business, but also because she wanted to learn from other sectors and businesses how they put CSR into practice. See her testimonial in the left column.
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