niejski.story &blauerrex.com The reason why food waste is so important is that globally we throw away almost 40% of all the food we produce. It's a massive issue from several different perspectives. So environmentally food waste is responsible for around 10% of all greenhouse gas emissions. That in itself is huge. Socially we talk about how we can feed everyone on the planet. In fact we do produce enough food but still 830 million people go to bed hungry. And then financially it's just a massive economic loss, $1.2 trillion a year. Too Good To Go is a marketplace for surplus food. So we basically connect those bakeries, supermarkets, restaurants that have food left by the end of the business day with consumers who come to the store, pick up the food and they get it at a discount. When we work with our partners we really base it on this win-win-win concept. We want it to create value for them, for us, for consumers and also for the planet. And so we sit down and have a conversation with them around what does their food waste solution look like? How big is the issue for them? And get a sense of their aspiration and ambition level. Hopefully we can maybe push it a little bit. And then we talk about how can we fit into that and how can we help in the best way. One of the key lessons I've learned is that it's super important that you measure your sustainability and that it's actually not just something you do on the side but that it's core, it's tied to the business and also to the incentives that your employees have. So for us it has always been the meal saved. I think the beauty of that is that it both is an expression of our impact but it's also directly proportional to our top line revenue. So it serves the purpose of pleasing both sides. In general when we talk about new solutions and initiatives with sustainability a lot of times there will be a pilot and then there will be a stage where it needs to be scaled up and rolled out to a lot more countries. It's just important there that when the pilot has proven successful that there is the real weight behind it, the leadership, sponsorship, the resources that it takes to actually bring it out there. The thing with impact is that unless you can scale it, you don't actually have a lot of impact. So if you want impact you also got to want the scale. We measure our impact in meals saved. That's the key metric for us and always has been. We've just saved now around 190 million meals from going to waste and that means that we have saved the equivalent of 500 million kilograms of CO2 from being emitted. And I've been emitted. And I've been surprised to learn how relatively easy it's been to engage also really, really, really, really big companies because they want to do something in this agenda. I think sometimes a challenge in the bigger companies is that sustainability becomes the separate department where you have CSR or other people who have priorities and maybe they get a budget to do some things but it doesn't really get fully connected with the rest of the business. And I think it's much stronger if you can really think it in so it's closely tied to your business model. And then the other thing is that when we talk about sustainability and I think about it more as impact, but then you can be intentional about the impact you have and you can think about different levels. So for us, we have the meals on the marketplace and then we have can we inspire people to save food just at home as well? No revenue, but that's fine. There's still impact there. When it comes to solving food waste, it's such a huge and complicated challenge because the value chain is long and you have so many stakeholders. So what we need is really that all of these stakeholders come together and agree that it is a priority and do their part. We don't expect everyone to get to zero waste, but if we can just all kind of start out by cutting the waste in half, then we've already come a long way.