#SustainableConsumption

Innovation as a Survival Mechanism during the COVID-19 pandemic: Successful examples from the foodservice industry

By Anna Sophie Hauge, Marie Haadem and Meike Janssen

◦ 4 min read ◦

Innovation fosters creativity and generates growth – especially in times of crisis. The foodservice industry has been hit extremely hard by COVID-19 and the corresponding restrictions and lock-down measures. While many businesses in the foodservice industry struggled to survive, some took the opportunity to innovate. The question is then, what drove businesses to innovate in the middle of the crisis?

Drivers of firm innovation and the outcomes differ from case to case, however all can be connected to overarching themes. The external shock of the COVID-19 crisis is undoubtedly one such theme which has created new environments for supply and demand within the foodservice industry.

…times of crisis may provide an opportunity to develop dynamic capabilities more quickly than good financial times. A possible explanation is that ‘dynamic environments’ are needed to deploy dynamic capabilities
Alonso-Almeida et al., 2014

In the spring of 2021, we interviewed five courageous food-entrepreneurs, all using innovation as a survival mechanism throughout the crisis. We used John Bessant and Joe Tidd’s 13 drivers of innovation as the starting point to have a closer look into five small- to medium-sized innovative companies from Copenhagen and Oslo: a gourmet pizza takeaway, an online grocery delivery, an online fruit and vegetable delivery, a vegetarian takeaway, and a café takeaway.

Besides the crisis itself being the most powerful driver of innovation, the need for change in the way people consume and offer food services proved to inspire numerous innovative measures (See Table 1). The trends and environments created by COVID-19 inspired new processes within our pre-existing case firms. For the three firms established pre-COVID-19, a large focus was put into the implementation of contactless home deliveries.

Additionally, we found that the crisis even triggered the innovation of completely new businesses. The two we interviewed exploited the rapidly changing environment to meet new needs, employing pandemic-friendly formats to deliver their services. An example is the highly integrated use of Instagram as a food ordering and communication platform. Innovation of business processes and products became survival means for our firms within the foodservice industry, as it helped them keep up with new consumer needs in the context of the pandemic. At the same time, these changes elevated the firms’ value propositions due to the new operating circumstances imposed by COVID-19. Products and processes were adapted to the COVID-19 trend of ‘support your locals’ throughout lockdown, through the integration of local suppliers and products. Innovations in relation to such trends helped target important social values during the pandemic.

Many of the innovations within the case companies originated from the necessity of minimizing the spread of the COVID-19 virus. Changes to the physical spaces of the foodservice firms and higher focus on contact through digital channels are examples of measures taken.

Characteristics of Success

Four out of the five firms were small in size. Each firm utilized collaborative relationships in the development of their products and services during the pandemic. Congruently, these firms explored new market opportunities; both in the expansion and adaptation of product lines and services, but also starting completely new businesses. Another characteristic was the integration of technology, such as online ordering and social media communication. We also found that the firms innovating during crises did not compromise on costs in their innovations. Ultimately, these characteristics developed and supported the firms’ crisis-driven innovation. It was also recognized that the pre-existing firms were innovative also before the crisis, which helped facilitate their innovation in times of distress. These characteristics are identical to those found in companies that innovated during the financial crisis in 2008.

Two additional characteristics were identified in the firms; firm flexibility and targeting niche segments. High flexibility was identified within the case firms, introducing options for pre-ordering, and thereby allowing for efficient and sustainable use of resources. Firm flexibility was also created through the use of digital modes of operations like online communication platforms and ordering systems. Lastly, four of the case firms have niche and urban customer segments. They target a trendsetting, educated urban-elite, all living in central Copenhagen or the West End of Oslo. Both the firms’ business models and unique selling propositions are non-typical for the given industry. Having such target groups and trend-setting concepts is seen to have enabled successful innovations. These two firm characteristics arguably provide the necessary infrastructure for the innovations’ success and are recognized to be essential for firm survival in times of crisis.

In the end

It is inspiring to see that times of crises can inspire people, and that courageous steps are being rewarded in a dynamic environment with open-minded customers. However, not all cafés and restaurants were as lucky as the ones in our study. Now that restrictions are no longer in place, the foodservice industry deserves our support, and you deserve to regularly treat yourself to a nice dinner or lunch.

About the Authors

Anna Sophie Hauge is studying her master’s in Finance and Strategic Management at Copenhagen Business School. Outside of her studies, she is currently working as a commercial student analytic at Løgismose, a Danish food brand, focused on quality and ecology.

Marie Haadem is currently finishing her Master’s in Management at IE Business School in Madrid, specialising within Finance and Investment. She will be joining Citigroup this July as a Banking Analyst for the EMEA Banking Analytics Group in Spain.

Meike Janssen is Associate Professor for Sustainable Consumption and Behavioural Studies, CBS Sustainability, CBS. Her research focuses on consumer behaviour in the field of sustainable consumption, in particular on consumers’ decision-making processes related to sustainable products and the drivers of and barriers to sustainable product choices.

PhPhoto by Kai Pilger on Unsplash

Are sustainable and healthy diets always compatible? Needs for an emic-oriented cultural research on sustainable consumption

By Fumiko Kano Glückstad

◦ 6 min read ◦

It is widely acknowledged that a plant-based diet is healthier than an animal-based diet (Willett, et al. 2019). However, a group of Japanese researchers recently published a thought-provoking article demonstrating that a lower diet-related Greenhouse gas emission (GHGE) has generally resulted in an inadequate nutrient intake among Japanese adults (Sugimoto et al. 2020).

Their results seem to support the fact that the Japanese Government has excluded any dietary-related initiatives from its long-term national strategies concerning the targeted 80% reduction of greenhouse gas emissions by 2050. In other words, Japanese opinion leaders seem to challenge the generally accepted viewpoint of a direct positive correlation between a sustainable diet and a healthy diet, contradicting widely accepted European studies and initiatives (e.g. Sjörs et al. 2017). This apparent controversial observation motivated me to look into the historical development of meat consumption on a global scale. Most importantly, the recently published guiding principles by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) in 2019 state that “Sustainable Healthy Diets” are a trade-off between the two dimensions: sustainability and healthiness of diets. Thus, countries should decide on such trade-offs in consideration with their situation and goals (FAO & WHO, 2019).

The following figure indicates such a trade-off situation for various geographical regions and it clearly shows that the meat consumption in Western countries is obviously higher than the rest of the world such as compared to e.g., Africa or Asia, although a substantial increase of meat consumption is observed in both China and Japan.

In particular, the main increases observed in China and Japan seem to be well-synchronized with the periods of their respective economic developments that simultaneously triggered their modernization (Westernization) process in their markets. However, the curves of Japanese and Chinese meat consumption also show a noticeable difference. Whereas the meat consumption in China has steeply increased since the 1980es, Japan seems to moderate its increase from the early 1990es and ahead, which is most likely explained by their respective economic developments. However, in this blog, I want to supplement these observations with some personal insights on what has happened in Japan during this period through my work experiences in the related industry.

Meat consumption in this blog refers to the average supply of meat across the population shown in this figure. Food supply is defined as food accessible for human consumption meaning the food remaining for human use after deduction of all non-food utilizations. *Source: Our World in Data https://ourworldindata.org/grapher/meat-supply-per-person*

During the Japanese bubble economy in the 1980es to the early 1990es, the Japanese middle class had increasingly wider opportunities to be exposed to the Western food culture due to their Westernization. This somewhat alarmed key Japanese health professionals, nutritionists, food experts and industries who considered a ”Western lifestyle and food culture” as a source of lifestyle-related chronic diseases e.g., diabetes 2 and cardiovascular issues, which would gradually impact Japanese consumers.

This subsequently triggered a countless number of initiatives aimed to nudge a wide range of the population towards a healthier diet. The initiatives were eventually formalized as a Health Promotion Act in 2002 and the Basic Law on “Shokuiku (food and nutrition education)” in 2005 by the Japanese government (MAFF, 2019).

*Source: Ministry of Agriculture Forestry and Fisheries. 2019. “A Guide to Shokuiku.” https://www.maff.go.jp/j/syokuiku/guide/pdf/00_en_guide.pdf*

The Shokuiku act has since become a comprehensive program targeting everyone from school children to the elderly, and its initiatives have involved a broad range of Japanese stakeholders, not only the central and local governments, health professionals and nutritionists but also food and restaurant businesses and their consumers.

The Shokuiku program has promoted the nutritional education from a holistic viewpoint and emphasized the importance of enjoying healthy meals from societal and cultural perspectives through various sensory food experiences. As a consumer researcher in the 1990es in one of Japan’s largest high-tech companies producing various kitchen appliances, I also personally participated in a variety of initiatives involving consumer organizations, health professionals, nutritionists and food and restaurant businesses to nudge consumers towards a healthy diet at that time.

In a European context, nudging consumers towards a sustainable and healthy diet usually implies the replacement of an animal-based diet with a plant-based diet with emphasis on ingredients. One major difference to the Japanese nudging initiatives is that the Shokuiku promotion has encouraged consumers to learn how to select “nutritionally balanced meals” in their daily life while enjoying variations in sensory food experiences. Consumers have many ways to achieve this by following the “Japanese food guide spinning top” that can be easily followed by a wide range of population groups, i.e. from school children to the elderly (see the below picture). The maintenance of a moderate meat consumption level observed from the Japanese curve in the above figure might be partially attributed to such ‘enjoyable’ Shokuiku initiatives (see Yoneda, 2019).

Japan has been able to moderate its overall meat consumption without specific promotions of plant-based diets also thanks to the traditional Japanese food culture that is originally rooted in a plant-rich diet. Thus, in a Japanese context, it is perceived possible to achieve a well-balanced diet while simultaneously enjoying variations in sensory food experiences, in other words, nudging a healthy diet can be perceived as an enjoyable experience. Interestingly, Kanemoto et al. (2019) recently reported that meat consumption only weakly explains the difference between high- and low food carbon footprints (FCF) among 60,000 Japanese households. This study ponders that Japanese should (also) consider restricting their consumption in other areas than meat consumption with a higher estimated FCF such as restaurant foods, confectionary and alcohol.

These observed trends indicate the importance of fully understanding social, cultural and dietary contexts in various countries and regions when researching on sustainable food consumption because food is inherently deeply rooted in the specific cultures. In other words, sustainable consumption studies should ideally shed more light on an emic approach addressing a specific sample of that region and discuss adaptability of such studies to countries outside of the specific region with due respect of the embedded cultural contexts.

About the Author:

Fumiko Kano Glückstad is Associate Professor of Cross-Cultural Cognition at the Copenhagen Business School. She works in the area of cross-cultural psychology and her recent project “iBeauty” funded by the third largest Japanese cosmetic company investigates associations between personal values, beauty and well-being in cross-cultural contexts. She previously worked as a consumer researcher and product concept designer of kitchen appliances at Panasonic Corporation, one of the largest Japanese electronics industry enterprises.

Different pathways to sustainability standard adoption

How local norms may be able to help drive the spread of voluntary programs – the case of the RSPO in Japan.

By Hattaya Rungruengsaowapak, Caleb Gallemore & Kristjan Jespersen

There has been an explosion in voluntary programs targeting value chains’ negative social and environmental impacts (Green, 2013). Working across boundaries, however, is challenging, and requires bridging different business cultures and moral expectations. Tensions and consequential misunderstandings between members from different countries are common.

The Roundtable on Sustainable Palm oil (RSPO) is a good example. It has seen a five-fold jump in Japanese membership in just five years, going from under 40 members in 2016 to more than 200 in 2020. This has happened in the absence of meaningful governmental support or even consumer demand, making it a particularly interesting case.

Source: The RSPO (as of August 9th, 2020)

The RSPO was founded in 2004, led by WWF, Unilever, and some upstream players in the palm oil value chain. Its objective is to incentivize sustainable palm oil production using voluntary certification. Although oil palm is one of the most efficient oil-producing crops, its growing consumption has led smallholders and large agribusiness to convert tropical forests to plantations, causing habitat and biodiversity loss, greenhouse gas emissions, and wildfires.
While the RSPO welcomed its first Japanese members the year of its founding, it only recently saw memberships skyrocket, despite limited concern among Japanese consumers. These developments took place in three main phases.

Phase 1 – Testing the waters (2004 – 2011)

For nearly the first decade of the RSPO’s existence, Japanese membership growth was sluggish. Japanese companies that joined the RSPO early on mostly relied on international markets for a significant part of their business.

These companies included major trading houses like Mitsui & Co., Ltd, and consumer goods manufacturers like Kao. Multinational companies headquartered in the West, such as Unilever and Walmart, also implemented sustainable palm oil commitments in Japan, but these actions had little impact on their Japanese suppliers.

Some smaller Japanese companies also joined the RSPO in this phase, in response to some niche consumer demand. These niche actors, however, did not scale up demand across the country.

Phase 2 – Setting the groundwork (2012 – 2016)

Between 2012 and 2016, a larger number of Japanese firms joined annually than in the previous period, though never more than ten in any given year. In 2012, when Tokyo became a host city candidate for the ultimately ill-fated 2020 summer Olympics, the RSPO began directing more attention towards the Japanese market.

A central goal was to convince the local Olympic Committee to include the RSPO in their official sourcing code. According to an informant, the World Wildlife Foundation (WWF) began to hold corporate sustainable palm oil workshops the same year. Other events helped boost RSPO recognition during this period. For example, in 2015, the Japanese government officially adopted and started to promote Sustainable Development Goals (SDGs). In the same year, the Consumer Goods Forum, a global network of manufacturers and retailers, issued its Sustainable Sourcing Guideline. T

The period closed with the largest sustainable palm oil event in Japan to date – the RSPO Japan Day 2016 – where RSPO advocates draw on these events and urged more than 350 attendants from major companies in Japan to become members.

Phase 3 – Takeoff (2017 – 2020)

By 2017, many companies using palm oil in their products were aware of the issues associated with oil palm production. Two powerful actors, however, were central in pushing firms from awareness to action. The first was the Tokyo Organising Committee for the Olympics Games (TOCOG), which officially included certified sustainable palm oil in the Games’ sourcing code. The other was AEON, the biggest retailer in Japan and a member of the Consumer Goods Forum, who vowed to procure 100% certified sustainable palm oil for more than 3,500 of its house-brand items by 2020.

These moves forced several suppliers to seek certified sustainable palm oil sources. Thankfully, RSPO advocates ongoing work had led to the creation of various programs to support Japanese firms’ RSPO membership.

The RSPO opened a Japan office in 2019, and at around the same time, the WWF started Japan Sustainable Palm Oil Network (JaSPON). With suppliers already prepared, some downstream firms found it more attractive to join the RSPO at this time. Competitors of existing RSPO members, in turn, started making sustainability commitments for fear of public criticism.

Throughout the RSPO’s development in Japan, end-product consumers’ pressure has had a limited impact on firms’ decisions to join. The pressure to conform to sustainability standards created by the advocates targeting lead firms with vast supply networks, however, appears to have accelerated RSPO’s market growth. One possible explanation for this phenomenon is the Japanese norm of long-term relationships between firms with buyers-suppliers ties, which, in some cases, include cross-shareholdings between them. Such a group of firms is alternatively known as a keiretsu.

Although keiretsu is not well defined, it is generally referred to as personal, capital, and business relationships in relation to business transactions (Yaginuma, 2014). Collective commitments commonly observed in firms within a keiretsu may have made lead firms more likely to support their suppliers’ efforts to get certified, rather than switching to other suppliers.

Even though RSPO memberships in Japan have increased rapidly, it is unclear whether this will translate into substantial increases in certified sustainable palm oil uptake. Many manufacturers’ suppliers are relatively small. They are often sensitive to any additional costs, and limited bargaining power with which to procure certified oil.

Moreover, since end consumer awareness continues to be low, businesses receive no additional remuneration for their sustainability investments, which may force them to cut costs elsewhere.

These problems aside, Japan exemplifies an intriguing model of sustainable business practice adoption resulting from the local business norms. Thanks to the strong ties between Japanese firms, the RSPO was able to establish a foothold in the industry despite the lack of demand for sustainable palm oil from the civil society – a sharp contrast to patterns in the West.

References

Green, J. F. (2013). Rethinking private authority: Agents and entrepreneurs in global environmental governance. Princeton University Press.

RSPO. (n.d.). Members. Retrieved 2020-08-09

Yaginuma, H. (2014). The Keiretsu Issue: A Theoretical Approach. Japanese Economic Studies.

About the authors

Kristjan Jespersen is an Assistant Professor at the Copenhagen Business School. He studies the growing development and management of Ecosystem Services in developing countries. Within the field, Kristjan focuses his attention on the institutional legitimacy of such initiatives and the overall compensation tools used to ensure compliance.

Hattaya Rungruengsaowapak is a fresh graduate from Business, Language and Culture at CBS. She has extensive experience in Japan, especially within supply chain and sustainability from a leading consumer goods manufacturer prior to her studies at CBS.

Caleb Gallemore is an Assistant Professor in the International Affairs Program at Lafayette College. He holds a Ph.D. in Geography and within his teaching, he focuses on southeast Asia, global land use, sustainability, research methods and geographic information science.

Photo by Nazarizal Mohammad on Unsplash

Sustainable Consumer Behavior: Go Big or Go Home?

By Laura Krumm

In recent years, news on issues such as climate change, environmental degradation and plastic pollution was almost inescapable. At least in Europe, newspapers reported on environmental topics regularly, political discussions often revolved around greenhouse gas emissions or environmental policy, and sustainability content creators gained large numbers of followers on social media with tips on package-free grocery shopping and vegan recipes. Additionally, with Fridays for Future, environmental issues inspired one of the largest youth movements to date. It is fair to say that almost everyone is talking about the environmental issues we are currently facing.

The role of consumption

With almost everyone talking about environmental issues, most have understood that our consumption behavior in the industrialized world is a major cause of environmental problems. After all, the issue of climate change is an issue of consumption. Almost three-quarters of greenhouse gas emissions originate from household consumption (1). A change in consumption behavior, therefore, is deemed necessary to have a chance of mitigating climate change.

Even though environmental beliefs and values are increasing, consumers often do not follow through and translate their attitudes into environmental behavior. Many scholars are concerned with this phenomenon, often termed attitude-behavior gap or value-action gap (2, 3). This gap is frequently calculated by subtracting the market share of sustainable goods, e.g., organic produce, from the percentage of consumers having an intention to buy those products. The estimated size of the gap ranges mostly around the 30% mark (4, 5).

If consumers acted according to their attitudes, the market share of sustainable products would, therefore, increase by 30 %, which would certainly have a substantial environmental impact. Is it, however, enough to focus on closing the attitude-behavior gap? Unfortunately, no.

How sustainable are we really?

Behaviors commonly considered as sustainable, such as bringing our own reusable shopping bag instead of using the plastic bags provided by the store, might not have the big environmental influence we think they have. Bilharz and Schmitt have termed such actions as the “peanuts of sustainable consumption” (6). Often, consumers that identify themselves as “green” have similar ecological footprints to consumers who do not identify themselves as “green” (6, 7).

A green self-image, although associated with higher rates of some environmental behaviors, is therefore often misleading.

This can be problematic. If consumers with high attitudes towards sustainable consumption overestimate their own positive impact and already perceive themselves as sustainable after performing relatively low-impact sustainable behaviors, such as stopping the water while brushing their teeth or using a reusable tote bag for shopping, the motivation for bigger steps might be reduced. While these small behaviors are important actions and first steps in the right direction, they are only that: first steps. To mitigate climate change and solve other environmental issues, more drastic measures will be necessary.

Focus on high-impact behaviors instead of low-hanging fruits

Some researchers, therefore, suggest to reduce the focus on the intent-based view of sustainable behavior (e.g., environmental attitudes or motivations) and rather take a more impact-based perspective (8). In that case, the actual environmental effects of certain behaviors and actions are assessed in the form of, e.g., emitted greenhouse gases or ecological footprint calculations. An impact ranking of sustainable behaviors can then give insightful information, which behaviors to give priority.

A recent study found, e.g., that a change towards a vegan diet has the potential to mitigate up to 14% of European carbon emissions, whereas a change towards exclusively purchasing organic food has the potential to mitigate 2% (9). While this certainly does not mean that organic food products are not important and we should stop buying them, a focus on them will not suffice to reduce our greenhouse gas emissions significantly.

This change in perspective is not only important for consumers themselves, but also for companies, research and policy. While, e.g., an EU-wide ban of single-use plastic or company initiatives to eliminate plastic bags in some supermarkets have a considerable positive impact on the problem of plastic pollution, it is by far not enough.

Even though the probable consequences of climate change are well known and already start to become apparent, countries and governments still fail to adopt effective measures to reduce greenhouse gas emissions (10).

An enhanced focus on high-impact behaviors and actions can help political institutions, research organizations and consumer education strategies achieve their sustainability goals. While it is certainly necessary to address small and easily implementable changes, they should not distract us from tackling the big consumption challenges (11).

About the author

Laura Krumm is a PhD fellow at the Department of Management, Society and Communication and part of the Consumer & Behavioural Insights Group at CBS Sustainability. Her research interests lie in the fields of sustainable consumption behaviour and policy.

References

(1) Hertwich, E.G. and Peters, G.P., 2009 – Carbon Footprint of Nations: A Global, Trade-Linked Analysis, in: Environmental Science and Technology, 43(16), 6414-6420.

(2) Kollmuss, A. and Agyeman, J., 2002 – Mind the Gap: Why Do People Act Environmentally and What are the Barriers to Pro-Environmental Behavior?, in: Environmental Education Research, 8(3), 239-260.

(3) Huddart Kennedy, E., Beckley, T.M., McFarlane, B.L. and Nadeau, S., 2009 – Why We Don’t “Walk the Talk”: Understanding the Environmental Values/Behaviour Gap in Canada, in: Human Ecology Review, 16(2), 151-160.

(4) Carrington, M.J., Neville, B.A. and Whitwell, G.J., 2010 – Why Ethical Consumers Don’t Walk Their Talk: Towards a Framework for Understanding the Gap Between the Ethical Purchase Intentions and Actual Buying Behaviour of Ethically Minded Consumers, in: Journal of Business Ethics, 97(1), 139-158.

(5) Young, W., Hwang, K., McDonald, S. and Oates C.J., 2010 – Sustainable Consumption: Green Consumer Behaviour when Purchasing Products, in: Sustainable Development, 18(1), 20-31.

(6) Bilharz, M. and Schmitt, K., 2011 – Going Big with Big Matters, in: GAIA, 20(4), 232-235.

(7) Gatersleben, B., Steg, L. and Vlek C., 2002 – Measurement and Determinants of Environmentally Significant Consumer Behavior, in: Environment and Behavior, 34(3), 335-362.

(8) Moser, S. and Kleinhückelkotten, S., 2018 – Good Intents, but Low Impacts: Diverging Importance of Motivational and Socioeconomic Determinants Explaining Pro-Environmental Behavior, Energy Use, and Carbon Footprint

(9) Vita, G., Lundström, J.R., Hertwich, E.G., Quist, J., Ivanova, D., Stadler, K. and Wood, R., 2019 – The Environmental Impact of Green Consumption and Sufficiency Lifestyles Scenarios in Europe: Connecting Local Sustainability Visions to Global Consequences, in: Ecological Economics, 164, 106322.

(10) UN Environment Programme, 2019 – Emissions Gap Report

(11) Centre for Behavior & the Environment, 2018 – Climate Change Needs Behavior Change: Making the Case For Behavioral Solutions to Reduce Global Warming

Photo by Markus Spiske on Unsplash

How two CBS Alumni are Selling Ugly Fruits and Veggies for a Change

By Carolin Schiemer.

Never seen a 3-legged carrot in real life? You might not be alone, because you can’t find crooked fruit and veggies in Danish supermarkets, where all produce has exactly the same size, shape and colour. Give this a thought or two more and you might ask yourself: what happens to all those cucumbers, potatoes and apples that are aren’t big, small, red, green, square, round or straight enough to “pass” the strict retail beauty test?

The Issue with Standardisation
Right now, what you get in supermarkets is according to UNECE standards categorized as “first class produce”, which has to be uniform in colour, shape and size. What is being withheld from you is the perfectly edible produce of the second class or even below, which might be visually defective but retains its “essential characteristics as regards the quality, the keeping quality and presentation” – yummy stuff just with marks of life experience, so to speak!

If not sold cheaply to the food processing industry, all too often “ugly” produce never reaches end consumers. Farmers, who are well aware of their demanding buyers, have different options when it comes to dealing with the unwanted produce. It can be left on the fields as natural fertiliser, used to feed animals or to produce biogas, and often it is simply thrown away in a landfill.

In Need for New Understandings of Quality
Food waste is a huge problem globally, as about 1/6 of all veggies and fruits grown are lost on farms, where in some cases every second piece is tossed due to cosmetic flaws. EVERY SECOND. In Denmark alone, that amounts to about 100.000 tons of food waste a year during primary production only. Food waste happens in every step of our food supply chain, so globally we use about 21% of the world’s fresh water and 28% of arable land to grow food we never eat.

At the same time we are worried that we don’t have enough food for a growing world population – a narrative I have found particularly prevalent in marketing food items as the “solution” to global health and climate challenges caused by unsustainable food systems, such as quinoa and edible insects. But what this narrative often fails to address is the difficult configuration of ‘how’ to achieve a positive impact in practice. How can we say we are worried about food security while throwing away or misusing food that has been grown with the purpose of feeding people? The narrative about doomsday being just around the corner is not telling the whole story. Something’s rotten here… and it’s not an apple!

It’s Time to Feed “Ugly” Produce back into our Food Systems
The whole story describes a reality where each actor in our food systems continues to market and accept flawlessness as an indicator for quality, with the consequence that produce earns its edibility through its looks and not through its nutritional qualities. And while there are several solutions in Denmark tackling food waste at the end of the food supply chain, such as WeFood, YourLocal or TooGooToGo, there are almost none at the beginning of it. Danish farmers are lacking time, resources and channels to connect with consumers while being constantly under price pressure from cheaper producers located down south and the short contractual agreements with buyers.

As a response to this craze, my partner and good friend Petra Kaukua and I founded GRIM, a new Copenhagen food waste business. Our mission is to fight food waste and traditional food industry beauty standards by delivering boxes of ugly, organic & seasonal fruits and veggies of all shapes, colours and sizes right to Your door, which we source directly from awesome farmers located in Denmark.

Petra and I met in the first week of our Master studies in Organizational Innovation & Entrepreneurship at CBS. We are both internationals in Copenhagen and share a love for food and music, so there was no party and no school project we didn’t do together. In that sense, GRIM was really a brainchild of our teamwork in a course in Social Entrepreneurship, where we investigated with a problem-centered approach how food waste is rooted within the Danish society.

Are you the next GRIM Ambassador?
Fast forward: Since February 2018, GRIM has been part of the one year start-up incubator InnoFounder run by Innovation Fund Denmark, where we receive funding, mentoring and a desk in one of Scandinavia’s best co-working spaces, Founders House (A little side note: the application round for the next InnoFounder batch just opened, so if you are a recent graduate or about to graduate soon, go apply now!) Last month, we completed our first test run. Soon, we are hoping to come back with a second round of ugly delivery, where we for the first time want to test out pick up locations. But we need YOUR help!

We are looking for GRIM ambassadors who help us make the world an uglier place. So if you are excited about what you’ve just read and you want to be with us in our mission to put a hold on food waste, you can get involved or help us find the next GRIM pick up point location – maybe at your school, your workplace or kollegium? Drop us an email to hejsa@eatgrim.dk to learn more about what we are looking for and get yourself and your friends some great GRIM rewards.

We believe it’s time for an ugly food revolution – one where we are questioning the current concept of quality and edibility. The future of eating is ugly!

Carolin is the co-founder of the start-up GRIM and former student assistant at the CBS Centre for Corporate Social Responsibility (cbsCSR). She graduated from her Master in Organizational Innovation and Entrepreneurship at CBS in June 2017 and is the co-author of the book chapter “Marketing insects: Superfood or Solution-Food?” in: Edible insects in Sustainable Food Systems (out soon on Springer International Publishing).

Check out GRIM’s website & follow on Facebook, Instagram and Twitter.

Pic by Supermercat Studio.

Can Your Green Building Rub Off On You?

By Lara Anne Hale.

How can the standardization of green default rules influences those living in or working with buildings?
Both the green and performance gap can be bridge through choice architecture within building infrastructure, thus facilitating sustainable consumption.
Counter to prior literature on default rules, my research finds that one key aspect of how design affects people is through awareness.

Approximate reading time: 2-3 minutes.

The Green Gap and the Performance Gap
There has been a wealth of research into sustainable consumption suggesting that individuals may value protecting the environment, but then not make green purchases, known as the “green gap” (Barbarossa & Pastore, 2015; Johnstone & Tan, 2015; Gleim & Lawson, 2014). At the same time there is a discrepancy between the way green buildings are built to energetically perform and how they perform in reality, known as the “performance gap”. Theorists, practitioners, and policy makers alike have sought to tackle the green gap with choice architecture, designing the way choices are framed to increase the likelihood of some choices over others (including choosing green products over standard ones) (Thaler & Sustein, 2008). And in recent years, there has been a demonstrated shrinking of the performance gap when learning from buildings as they are used, and then using these learnings to improve building performance predictions (Menezes et al., 2012). But what if these two strategies came together?

Closing the Gaps: Design for Awareness
As outlined in my recently published article “At Home with Sustainability: From Green Default Rules to Sustainable Consumption” (Hale, 2018), choice architecture within building infrastructure can be the starting point to sustainable consumption; and buildings designed this way can work towards reducing both the green and performance gaps. The article examines the building demonstration projects using the Active House standard and how the standardization of green default rules – choice architecture that sets the default choice for settings, such as temperature, lighting, water pressure, etc. (Sunstein & Reisch, 2013) – influences those living in or working with the buildings. Counter to prior literature on default rules, the research finds that one key aspect of how the design affects people is through awareness. By experiencing the Active House buildings and then later experiencing a contrast in a different built environment, they gained an appreciation for the conveniently designed way with which the buildings helped them to live better and consume fewer resources.

From green defaults to sustainable consumption through standards (Hale 2018)

A “Learning by Living” Approach to Sustainable Consumption
These positive effects work both ways. On the one hand, the very real impact of living in a sustainable home can generate an interest in seeking a green lifestyle in broader ways. For example, while living in one of the demonstration homes named Maison Air et Lumière, the Pastour family’s youngest child did not experience asthma attacks and was even able to stop taking his medication. However, upon moving back to a standard house, his attacks resumed. This poignant change in their child’s health drove the Pastour family to testify for the significance of sustainable living (Pastour, 2013). On the other hand, the standard makers learn from the experiences of those living in the demonstration buildings and can adapt and improve upon the building projections so that there is a better match between expectations and reality, and so that the buildings are better designed with people at the center.

Maison Air et Lumière. Pic by Adam Mørk for VELUX.

Altogether there are promising avenues for combining choice architecture and sustainable building design that make more healthy, comfortable indoor spaces for people, while basically offering a “learning by doing”…or “learning by living” approach to sustainable consumption.

Lara Anne Hale is an industrial postdoc fellow with VELUX and Copenhagen Business School’s Governing Responsible Business World Class Research Environment. The 3-year project is part of Realdania’s Smart Buildings & Cities cluster within BLOXHUB’s Science Forum. It builds upon her PhD work on experimental standards for sustainable building to look at the business model innovation process in organizations’ adaptation to the smart building business. Follow her on Twitter.

Pic by Kate Ausburn (Unsplash), edited by BOS.