However hard I try, sometimes food that could be eaten ends up in my trash can. Normally that happens, when I start to travel or I simply forgot food in the fridge. In times where I take every single gram of my ecological footprint personally, food waste is one of the topics, that are easily changed and even more easily addressed with surrounding people.
In the end you don't just rescue food, you also save money and try new recipes.
In Germany you can find in each town a food sharing station so-called Fairteiler, you just have to find them. But sharing and rescuing food also arrived in out smart phones. Too good to go and Olio are two apps for reducing and diminishing food waste.
I wanna tell you a little about Olio. Completely subjective, my own personal experiences.
The principle of food sharing
In June of this year I became a member of Olio, the app is the most active one in Stockholm (as far as I know) and instead of just to have a look around and save some food I decided to become a volunteer. That means that I signed up for picking up food once a week from a local bakery close to my flat and afterwards taking pictures of them, put them online and share with users of the app.
The principle is really easy, you go to the restaurant/cafe/bakery and tell them you come from Olio - mostly 10 minutes before the shop closes - and they hand you over all the left-overs from the day. Then you can go home, report to your group how much food you got and then I normally start immediately to share the things online. At some point after that you get requests from users who would like to pick up some food and then you decide on time and location and hand over the food to them. Normally you ask the other person to bring a bag or box to reduce packaging material as well.
In the beginning I just wanted to have one spot, but soon it happened that I became part pf several organisation groups for different collecting spots, because I am by bike I am a good backup that can jump in last minute. Back up is always needed when a person gets sick, forgot the time or the shop closes earlier/later or has more food than one person can carry. This organisational task are all run over Whats App groups for each restaurant, cafe or bakery one.
Olio haa a nice scheme online that tells you every day how long you are a member, how much food you saved, how much water and with how many people you shared. The values are coming from statistics and are not 100% true, but you get a nice feeling for the resources that go into the production of our food.
Sometimes, like always wiht people, it gets a little exhausting, especially in summer you can sspend a lot of time to run from one place to another because a lot of people are on vacation, but you get back a lot. You always meet really nice people and always get food for yourself, because of course as a volunterr you can keep an item from the food you rescue. My freezer is filled with cinnamon buns which I will save for a lovely breakfast with friends.
Always difficult to share is bread. There is just so much you can eat before you really wanna eat something else and freezing everything is not always possible. Lately, I collected a lot of left over buns from another volunteer and made bread crumbles. I refilled my stock and could - surprisingly - share with people around me and via the pp. It is funny how few do bread crumbles yourself since it is really really easy.
The one I shared I made with my food processor, but you also could use a rolling pin and crush the buns to small pieces. If you are very lucky you have a granny with an almond grinder and you just meet for a coffee and mill all the buns. I really like to have self-made bread crumbles at home because you can choose what parts you put in. I love it mixed with seeds and rye bread, because then the bread crumbles aren't super uniform and have more coarse parts in it. Another possibility to get rid of white buns and bread is so-called German dumplings, in German Semmelknödel. Maybe I share a recipe the next time I have to many buns left-over.