Too Good To Go

1 million Surprise Bags saved with IKEA 💚 We’re incredibly proud to celebrate this milestone with a partner that has made food waste reduction part of how they operate, from their kitchens to the customer experience. This achievement is the result of the great work of IKEA co-workers across 14 countries, and of our Too Good To Go community, who never miss the chance to rescue great food. From meatballs to cinnamon rolls and many more IKEA treats. A huge thank you to everyone who contributed to this milestone 🎉 Here’s to saving many more meals together 🤝 #IKEA #FoodWaste #TechForGood https://lnkd.in/eZHmussu

This #StopFoodWasteDay in the UK, Too Good To Go’s UK & Ireland Managing Director, Chelsea Kerr, joined BBC News to discuss a growing challenge facing households across the country: the link between food waste, rising food prices, and how small everyday habits can make a real difference 🇬🇧 As inflation continues to shape how we shop and eat, reducing food waste is no longer just about sustainability. It’s also a practical way for families to make budgets stretch further 💚 Simple actions like meal planning, checking the fridge before shopping, understanding date labels, and using leftovers can add up over time. Because the reality is significant: food waste costs UK households around £1,000 per year (WRAP, 2025) 📉 At Too Good To Go, we see every day how small behavioural changes at home, combined with surplus food redistribution, can create meaningful impact for both people’s wallets and the planet 🌍♻️ #FoodWaste #TechForGood #Sustainability

Earth Day is a great reminder that small actions can drive big impact 🌍♻️ At Too Good To Go, we focus on one of the simplest and most effective ways to reduce our environmental footprint: cutting food waste. Because when food is wasted, so are all the resources that went into producing it, from land and water to energy and labour. One surprisingly big driver of food waste? Confusion around date labels. Around 10% of food waste happens because of this alone. “Best before” is about quality, not safety, yet perfectly good food is still thrown away every day (EC, 2018). That’s why we’re working to make things simpler. Through our Look-Smell-Taste initiative, we’re helping people trust their senses and make more informed decisions at home 👁️👃👅 In 2025 alone, we welcomed 45 new brands to the initiative, including Lidl Belgium & Luxemburg, Lewiatan Partner, PlanetDairy, and Casa Relvas. Today, the label can be found on more than 9,000 products 🙌 A small label. A simple action. A meaningful impact. Because fighting food waste is something we can all be part of, every single day 💚 #EarthDay #Sustainability #ClimateAction

On average, food businesses can expect to lose 2.5–4% of their potential revenue due to unsold food. When an item goes unsold, the loss extends beyond the cost of the ingredients. By the time a sandwich, pastry, taco, or prepared meal reaches a display case, businesses have already invested in sourcing ingredients, paying staff to prepare the item, and the equipment and refrigeration needed to hold it safely throughout the day. Operators plan production carefully based on historical sales and daily traffic patterns. Even with strong forecasting, fresh food environments require businesses to produce slightly ahead of demand so shelves stay stocked and customers have options when they arrive. That approach supports sales, but it also means some items will remain at the end of the day. Viewed operationally, an unsold product represents the accumulated cost of making food available in the first place. Recovering value from surplus helps offset those costs while keeping more good food in circulation. For operators focused on margins, the question becomes less about whether surplus will happen and more about how consistently that inventory can still deliver value. #TooGoodToGo #FoodWaste #FoodService #RetailOperations #RestaurantOperations

End-of-day waste management already takes time out of your team’s busiest shifts. Too Good To Go fits into that existing process, turning surplus into revenue with just a few extra minutes of work. Staff assemble surplus into Surprise Bags and list them on the app. Local customers reserve the bags and pick them up during a collection window you set. In fact, 88% of store employees say the process takes as little as four minutes per day, working alongside the routines your team already follows at closing. For cafés, taco shops, grocery stores, and other food businesses serving fresh food each day, we offer a simple way to keep good food in circulation while recovering value from items that might otherwise go unsold. #TooGoodToGo #FoodWaste #FoodService #RestaurantOperations #SmallBusiness

Every bakery, regardless of specialty or location, faces the same reality: some days, some items will remain at closing. Even when it seems like a small amount of waste, it adds up over time. For businesses that take action, the positive impact can be just as meaningful. One independent bakery partnered with Too Good To Go to offer those end-of-day pastries through Surprise Bags instead of discarding them. This created a consistent way to move surplus while introducing the business to new customers. Since joining in 2020, that’s added up to: 📦 18,134 meals saved 💰 $66,576 in revenue recovered 🔁 73% of customers say they would return For independent food businesses, surplus can be managed in a way that supports both operations and growth. With the right system in place, unsold inventory can drive incremental revenue while bringing new customers through the door. #TooGoodToGo #FoodWaste #BakeryBusiness #RestaurantOperations #SmallBusiness

In the U.S., food waste adds up to $382 billion each year, a cost absorbed across businesses throughout the supply chain. For grocery stores and restaurants, that loss is often tied to the decisions made during day-to-day operations. Purchasing, production, and inventory planning all happen before demand is fully known, while teams are also working against short shelf lives and high expectations around quality and availability. That combination can create a consistent level of surplus, compounded across every location a business operates. Inventory is positioned in advance to support sales and maintain standards, but when demand falls short, unsold product is left behind as part of that same process. Managing surplus requires looking at how those operational choices accumulate over time and where they create repeatable surplus that can be better accounted for. #FoodWaste #RetailOperations #GroceryRetail #FoodIndustry #TooGoodToGo

Food waste starts in operations. Food businesses make production and inventory decisions before demand is fully known. Teams plan ahead to keep shelves full and service running smoothly, knowing not everything will sell. That tradeoff is built into how the business operates, not a one-off mistake. In grocery retail alone, roughly 30% of food goes unsold each year. Much of it comes from high-priority categories like bakery, prepared foods, fresh produce, and refrigerated items. With tight margins and rising sourcing costs, that unsold inventory adds up quickly. Food waste isn’t separate from the business as a sustainability issue. It’s shaped by forecasting, merchandising, production planning, and inventory management. These systems determine how much surplus is created and how consistently value can be recovered from it. Operators who factor surplus into normal operations have more control over the outcome. Those who don’t are left reacting to it. #FoodWaste #StoreOperations #RetailOperations #SupplyChain #InventoryManagement

At NRF 2026 earlier this month, one theme came through clearly in our conversations with retailers: surplus food management only works when it’s embedded into daily store operations. That’s exactly what we set out to demonstrate together with Vusion by showing how smart cameras can identify surplus food in real time and connect directly with Too Good To Go Platform. Turning detection into action, automatically. At the stand, retailers saw how: ➡️ Smart cameras detect surplus food on store shelves ➡️ Products are identified and pre-filled into Surprise Bags of surplus food ➡️ Surprise Bags are sold to 120M+ consumers in 20 markets via the Too Good To Go app ➡️ Stores reduce food waste while unlocking incremental revenue The result is a more efficient way for store teams to manage surplus food with less manual work and fewer errors. Across the week, we spoke with operations, IT, and innovation leaders from global retailers who were focused on one core question: How do we connect operational efficiency, food waste reduction, and commercial impact in one workflow? Too Good To Go Platform addresses this question by leveraging technology to offer an integrated food redistribution engine. A big thank you to Vusion for the partnership and to everyone who stopped by to engage, challenge, and explore what’s possible when technology and sustainability move together. Learn more about surplus food management solutions at TooGoodToGo.com/Platform. #NRF2026 #RetailTech #FoodWaste #StoreOperations #RetailInnovation #TooGoodToGo #Vusion