New Day, New Pizza

WHAT IT IS?

We all know of the pressing matters facing our planet: water security, global warming, food waste, CO2 emissions, the list goes on. Now that we are the adults, Gen Z and Young Millennials all try to do our part in fixing the issue, or at least slow it down, by taking the bus, using less AC, not eating food imported more than 100 miles from us, and making soup stocks from food pieces we’d typically throw out. But what if you could do your part by simply…eating pizza? In Xintiandi Shanghai, they’ve thought of just the way to do that.

WHY IT´S COOL?

  • Food Waste Typically, restaurants can have upwards of 80% food waste. Eighty. Percent. This accounts for a whopping 15% of the total food waste in landfills. This has got to change, by any means necessary. Thanks to RePizza and their sustainable effort to take unused food pieces from different restaurants, this number has dropped in the area to 43%, almost half.
  • Variety No one likes to be bored, and the same is true for our foods. Because RePizza takes unused pieces of food from restaurants, they don’t pick and choose ingredients. This means every pizza is different, every night the menu is different, and quite possibly, every bite is different. No two slices are ever the same, so you’ll need to eat more than one!
  • Donation You might be wondering what happens if they don’t sell all their pizzas. Doesn’t it just add to the food waste? Luckily, RePizza thought of this as well and decided to close the pizza process in the best way possible: donating the unsold pizzas to those who are less fortunate. Through these efforts, they have fed more than 15,000 people!

WHY IT HAS FUTURE GROWTH POTENTIAL?

Xintiandi Shanghai is an affluent neighbourhood in the entertainment district; typically this is where you’ll find higher percentages of food waste, where luxury becomes vulgar. Once this was identified, RePizza took it upon themselves to create a solution with a product that 1) is universally known and loved and 2) can have ingredients from pineapple to Iberico ham; you can put anything on pizza and this business model takes advantage of that. Will this solve the overall issue? No. But one pizza at a time can make a world of difference!

https://adsofbrands.net/en/ads/shanghai-xintiandi-re-pizza/7344

https://www.brandinginasia.com/xintiandi-shanghai-pizza/

https://moveforhunger.org/blog/beyond-menu-food-waste-americas-restaurant-industry

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  1. How cool is this "Seed"?

    Does it have future growth potential?

    Highly appreciate how you use terms from the presentation you’ve watched into your blog (the magnet terms – don”t be boring, luxury can be vulgar : wow) Cool it Cool Integration – and it makes me happy. Didn’t know about this – wow! – while I ‘know’ Shanghai. Re-Pizza is a catchy term as well. Great – simple yet essential – blog. Thanks,
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  2. How cool is this "Seed"?

    Does it have future growth potential?

    As an Italian, I am pretty sensitive to the pizza theme. Jokes apart, this idea is really effective for waste reduction and the possibility of tasting different pizzas while eating only one. In Italy, many people would kill them, but it’s admirable—and, for me, an unknown example!
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  3. How cool is this "Seed"?

    Does it have future growth potential?

    Hi Aster!!! I understand your point, but the risks associated with using leftovers in food preparation are too significant to consider seriously. The stringent food safety and hygiene laws in Western countries highlight the potential health risks involved. Consumers expect high standards of cleanliness and freshness, and any missteps could lead to severe consequences for businesses. It seems like a challenging and potentially unsafe approach that might not find acceptance.
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    1. Hi, Sigrid!
      I think I may have misspoke, they aren’t using leftovers off of diners’ plates but rather the odds and ends that chef’s cut and generally throw away. Think of dough that is cut into shapes and still have perfectly good ends pieces, fat from meats that can be rendered and use as flavouring, or the cores of lettuce that can be turned into soup stocks!
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  4. Hi Aster! After reading your post , I feel that we are connected because I have the same relation with food waste! In addition, last year I was in an all incluse hotel in Canarias and I decided that I will never be back under this room and boarding…. In that case, any food dont consumed at the end of the journey , goes directly to the trash ( without any reciclyng process )…
    I found it INCREDIBLE and SO SAD!
    But it would be interesting how to implement this type of restaurants management into hospitality process ( if the law afford it)
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  5. How cool is this "Seed"?

    Does it have future growth potential?

    Hi Aster! Really nice idea and what a fantastic initiative!
    I love how RePizza is tackling food waste in such a creative way. It’s amazing to think that by simply enjoying a slice of pizza, we can contribute to reducing waste and helping those in need.
    The idea of having a different menu every night keeps things exciting, and it’s a great reminder that food can be both delicious and sustainable. Plus, donating unsold pizzas is such a thoughtful touch! It’s inspiring to see how Gen Z and Young Millennials are stepping up to make a difference, one pizza at a time. Keep up the great work, RePizza!
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  6. I love it ! There is actually an app called ”Too Good to Go” in Spain that is widely used and they share the same mission. This shows how this concept is gaining popularity as Gen Z are always more concerned about food waste, as it should be!
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