In Norway, big corporations upon having to close, donated their surplus food to Matsentralen to avoid food waste.
They reached out Food Bank to avoid food waste – some examples:
- IKEA: link here
- Asia Restaurant: link here
- EGON restaurant: link here
- Thon Hotel Bristol: link here
- Campus at Tromsø’s UiT (Norwegian Arctic University) and UNI (Svalbard University): link here
In addition, after Easter break, Food Bank in Norway will start piloting a project where surplus food from the Food Bank will be used to make prepared meals, in order to be able to use all the surplus food received that is usually destined to big kitchens, canteens, etc., that is a bit difficult to redistribute to end users in this period.
