Product Type: All
Stage: Distribution & Marketing, Consumption
Problem: Unsalable but edible food from hypermarkets, such as products slightly past their printed expiration dates or fruits and vegetables with exterior blemishes, become food waste.
Solution: Restaurants use surplus food from hypermarkets as ingredients and provide delicious and cheap food for low-income families in the community.

1. The restaurant uses surplus food from hypermarkets as ingredients, including foods that have just reached their printed expiration dates as well as fruits and vegetables with exterior blemishes.
    
2. Delicious and cheap meals for low-income families in the community.
3. A refrigerator outside the restaurant provides free expiring foods that people can take by themselves.