this is the story, how we developed a [k]rush on rescuing food.
do you know that on a global scale 1/3 of our food is not eaten? that's way too much! we wanted to do something about it but experienced it ourselves: it seems impossible to go to the supermarket and “get your hand onto something that's from rescued sources". it's simply not available.
maybe you already implemented measures at home to prevent food waste, but what else to do?
it seems that acting sustainably costs incredibly much time, money & effort: simply put, they are not feasible to work together with the busy lifes we live. now, what?
KRUSH-founder Heidi was working in the corporate world of the food industry for several years and saw tons and tons of perfectly edible food being wasted: Just because of wrong shapes, colours, crushed products, or sometimes because selling it wouldn’t cover the costs of production.
realizing that so many of the most-wasted ingredients are actually ideal breakfast cereal ingredients, heidi (a huge breakfast fan) started granola experiments in her own kitchen. the first bactches of breakfast cereals, made from rescued food, were created.
these first trials were sold at local markets where our first customers proofed the concept: rescued food rocks! soon the production moved to a larger facility where we are able to rescue more food for more KRUSH. thanks to an amazing followership and the support from food rescuers we were able to develop and grow ever since.
only together with you we can make a real change: Let’s rescue food together – shall we?