Unverschwendet: the start-up buys what's left and creates something new for resale. How about some fruity jam?

  • Unverschwendet the start-up buys what's left and creates something new for resale. How about some fruity jam? (slkphoto.at-sebastian-kreuzberger-high-5448.jpg)

Unverschwendet Team
Cornelia Diesenreiter: Co-Founder & CEO
Andreas Diesenreiter: Co-Founder & CEO
Christine Fischel: Surplus & Partner Management
Niki Langanger: Production & Quality Management
Lydia Jeschko: Sales & Partner Management

Unverschwendet transforms surplus fruits and vegetables into new products. An innovative start-up model with a view in the near future.

  • Product Image (unverschwendet_produkte_2018_collage_01.jpg)

As an English translation doesn’t really exist, “Unverschwendet” stands for “not wasted” in German and brings the intention of the start-up pretty much to the point. In order to counteract the big waste of food, “Unverschwendet” is the creative solution that preserves surplus fruits through traditional crafts such as cooking and turns it into different kinds of groceries: jams, chutneys, syrups or sauces.

To do so, the start-up accepts surplus goods or goods, that have simply grown small and crooked and don’t meet the market norms anymore, from farms and retailers and transforms them into new delicacies for resale. From 200 kilograms to 20 tons – which in fact emphasizes the great potential of unutilized resources in the area of food. This model truly proves a big step into the right direction of food waste prevention and sustainable consumption.

  • Mood image (unverschwendet_produkt_wassermelone_pfeffer_sirup.jpg)

Their motivation lies in the desire of a constant optimization of the entire value chain. In the future, the start-up wants to open up their innovative concepts to many more cities in Austria – possibly by license or social franchise systems in order to improve it to the most efficient, economical and effective solution.

The NX-Food visual branding and website are developed by dombek—bolay and Albert Naasner, in close collaboration with the NX-Food team.