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I'mperfect - turning perfectly wonky produce to preserves that support local community groups through social entrepreneurship.

I'mperfect uses food surplus to grow community groups & build networks with monthly subscription preserves served with stories.

Photo of Josephine Liang
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Problem

The Food Waste Scandal

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Everybody eats - it is the basis to survival.  

In the UK alone, more than ⅓ of food produced - around 10m tonnes - is surplus and never gets eaten; just 15% of the food wasted can feed 25m people annually. However, currently 2m people in the UK are malnourished, with 3m others currently at risk of becoming so. Further to this 1 in 6 parents have gone without food themselves so that their children can eat - in the 7th richest country in the world. Food poverty is very much a problem of food distribution, and in the UK’s case, distribution of surplus food can help to tackle this problem.

In addition to this skewed distribution of food is the issue of greenhouse gas emissions. Every ton of food that goes to the landfill releases 3.8 tonnes of greenhouse gases, which includes methane, a gas that is 21 times more potent than carbon dioxide. Wasting surplus food is not only wasting resources, it is also actively harming our Earth.

There are currently an increasing number of groups that aim to address the problem of surplus food distribution, such as FoodCycle and the Real Junk Food Project. These organisations combines volunteer power and free space, and has a deep impact in the local communities they are based. However, it does not operate on a model that depends on donations and grants. The social business model is more sustainable on the long run, and helps community groups in need develop soft skills and confidence in an organic way.

Social enterprises such as Rubies in the Rubble and Snact, which use surplus food to make premium products, are able to scale and be sustainable. The premium products are a great way to tackle food waste, and provide opportunities for groups that are in need. However, are there any ways to connect the customers to the community making the products?

Supporting local community groups and creating linkts

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This is particularly interesting since community groups around London are constantly facing the fear of having their funding reduced or cut - this is a threat to increasing social and cultural isolation in older population through diminishing social gatherings. Many are eager to have a sustainable form of income through a small social enterprise. Food businesses are usually the top choices, and because many groups feature an older population. Preserves, jams, chutneys, and sauces are great choices because they are products that differ greatly in various cultures, can be made seasonably according to available groceries, less labour intensive to make, and tap into the rick experience and talent of many community groups for the older population.

An important point is to not only just provide a source of income to the local community groups, but to introduce members as important part of the areas they live. This means a regular channel to tell their stories, to understand their cultures, and to provide a space for collaboration with local artists, makers, and members of the community.

Through better connection and interaction with the local community, this will also build confidence in members of the community groups, and enable people to learn about the wealth of diversity and stories of London.

Putting a face to the problem

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Who are the people in the supply chain? This is an immense question, from farmers, to wholesale traders, to independent business owners, big coorperations, to consumers, the supply chain is a giant and interlocked web with many stakeholders.

During interviews and research with farmers and wholesale traders, many are willing to contribute surplus food, but the process of donating means extra cost in packaging and delivering. This gap in the supply chain is addressed by few organisations at times (for example, Feedback does marvellous work with different stakeholders like farmers and food organisations, but in irregular terms due to the campaign focused nature), to only selected groups of beneficiaries (for example, only organisations with charity status can benefit from FareShare, which excludes social enterprises and smaller community groups). 

If we look to address the problem of the complex network, it might be useful to encourage more local collaboration that grows into a more global movement. It would be essential to showcase these local partnerships by providing a platform to help consumers understand the people working to make food possible, and the effort they are taking to tackle food waste - Even though food waste is a big problem that concerns consumers, people working in the food supply chain are participating in the conversation.

Solution

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Food waste is a huge problem in our imperfect world, but I believe little perfections can be created.

I’mperfect stops surplus food from going to waste at every level of the food supply chain and breathes new life by empowering comunity groups launch local food social enterprises, through using their talent to make unique and delicious preserves.

Surplus food is collected from wholesale markets and farms, and given to local community groups to be made into a series of beautiful preserves. Preserves that prolong the life of produce. 

The range of products are sold in the form of a monthly subscription pickle club, which would surprise the customers with delicious, homemade preserves from local makers and wonky vegetable, and also stories behind the people who are making it. This means that local community groups will open their small social business to local artists and volunteers, who would help them create beautiful packaging, record their stories, and be part of the making progress.

Each preserves would indicate the wholesale vendors and farmers who donated or sold the surplus produce, and they are invited to write a short message about their part in the food system.

The monthly subscription is to try and secure a steady stream of income. The main focus is to create products that are artisanal, seasonal, and unique to each community. The preserves would also be sold to local shops, cafes, and farmers' markets. By establishing links with the local communuties, we wish to be ablr to secure a venue for the community groups to produce and stay in the long run, which would enable unused surplus produce be also sold at a pay-as-you-feel method that benefits the communities.

Community groups would benefit from having a steady stream of profit, which will enable them to be independent from grants and funding, and also learn skills in art and design, build confidence and soft skills through entrepreneurship, and hopefully, establish a strong network to the local community. The profits will be used in vital activities that are essential to the well-being of community groups members. 

The goal is to establish a trusted brand that provides high quality products made with surplus, made by community groups around London and UK (and the world!), which incubate local partnerships between volunteers, farmers, wholesalers, community groups, artists and makers, and consumers. An online platform that showcase and celebrate the diversity of different regions, with a tailored approach to the surplus problem in various places.

The model, in its core, empower community groups to be designers, chefs, entrepreneurs, and storytellers.

In the long run, profits will enable us to provide incentives for farmers and traders to provide the surplus and out-grade produce. We will be able to provide surplus food management services to commercial farms and offer payment for the unavoidable surplus that is initially worthless, or even costly, for traders and independent farmers.

What are the benefits?

  1. Surplus food has a prolonged life and increased nutritional value, and less food waste is produced.
  2. Farmers and wholesale vendors save money in disposing surplus food.
  3. Support and grow social businesses, and empower community groups to have a sustainable source of income.
  4. Support growth of community groups, with growth in confidence, soft skills, and more interaction with local community.
  5. Partnerships formed between artists, community groups, local stores, and others.
  6. Community groups, wholesale vendors, and farmers given a channel to tell their stories.
  7. Celebration of diversity and culture in the most delicious ways possible.
  8. A model that is able to scale, and establish a strong network for communities around the world.
  9. Change the perception of food waste to assets.


Is there a market?

Preserves are a staple of many cultures. In UK alone, the market is expected to be worth 740 million pounds by 2018 (source), with a 5.9% growth this year (source). 

Artisanal products are popular with consumers, especially, with the young professionals who are willing to spend extra for better products that have an environmental message (sourcesource, source)

Subscription boxes model saw rapid growth in the past few years, and is successful at attracting repeat purchses - this would be particularly interesting to this model, since we are trying to create continous support for local communities. (source)

My Background

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For the past year, I have been visiting wholesale markets in early morning consistently to establish good relationships with the vendors and to understand their needs and the best solutions to tackle waste. I also work in the food innovation and food waste reduction sector, so I am comfortable dealing with surplus, and eager to see a viable solution. Working with community groups in London, I have helped many establish a working social business to sustain their activities, and see talent and passion in many small community groups that just need a chance.

What early, lightweight experiment might you try out in your own community to find out if the idea will meet your expectations?

I am currently working with elderly Afro-Carribean and Bangladeshi community groups in their social ventures, and they have immense skills in pickle making and a desire to secure sustainable source of funding - they are perfect for I'mperfect. I am working with wholesale vendors and farmers to reduce food waste, and can share insights and form partnerships with them. As someone who is involved in many foodie groups, I will test the waters to understand the appeal of a subscription pickle club.

What skills, input or guidance from the OpenIDEO community would be most helpful in building out or refining your idea?

I would need help in establishing online platforms and digital fundraising, business plans and financial models help, and would love to recruit a partner in crime!

Tell us about your work experience:

I believe that food is life and love, and is hungry to use stories and design to reduce food waste. My journey started as one of the top 20 finalist in the Thought for Food Challenge 2014. I was a 2016 Fellow of Year Here, a postgraduacte course in social entrepeneurship, and is working in Hubbub Foundation, a sustainabili charity. I have established several food projects: Grandmas in the Kitchen, a used coffee mushroom growing scheme, and a hydroponics home network

This idea emerged from

  • A group brainstorm

How far along is your idea?

  • It was in the works before this challenge – it’s existed for 2-6 months

60 comments

Join the conversation:

Comment
Photo of Sanja Grbic
Team

Josephine Liang  Amazing idea!!!! Nothing smart to add, just wanted to say congrats, I can totally see this working with so many benefits for the community and infinite opportunities for the brand itself. Bravo!

Photo of helen
Team

i am chinese and in our culture we  have a long history of seasonal pickles e.g.  prumes, ginger, cabbage,  carrots, lemons .. mini  manderine. these fruits and vegetables are pickled during their months of abundence.  we even prepare salted duck eggs and prume wines at home.  we use these pickles  in our cooking .  For example steam  fish, in out stews,  in our soups.  the honey lemon  is so good in soothing our throat in the autumn months and it changed its dress into icy fizzy   fruity drinks in soda water in the summer or simply as snacks.  pickle duck eggs  made unbelievable delicious golden prawns  dishes.  But working housewives nowadays do not have that kind of time so if josephine, if you plan should come true .... it will be such good news to working wives and of those that love food with a difference.  

remember to have receipes to go with your pickles ...made it adventurous and interesting for endusers. i look forward to seeing your pickles and internationsl receipes while reducing food waste

Photo of Josephine Liang
Team

Dear Helen,

I think those are all marvellous ideas - the recipes, the seasonal pickles, and the taste of home. I definitely think that the pickles would also be quite special, since they would be different with various community groups, according to different demographics!

Thanks!

Josephine

Photo of Gwenno Edwards
Team

This is a very interesting idea Josephine. How will you be marketing the subscription boxes? How will you tell the interesting story of farm to pickle jar? 

Photo of Josephine Liang
Team

Hey Gwenno,

Thank you for your kind words! Marketing is definitely something to consider, and I think it would be amazing to market locally in farmers' market stalls in addition to targeted social media and local stores.. I think our targets are foodies, restaurants, artisan food stalls, and young professionals. What are you thoughts?

The preserves will feature where the surplus come from along with some words from the vendors/ farmers. The package would include short story cards, designed by local artists, featuring updates from the local community group, interesting stories about the members, and stories of the farms/ vendors.

Thanks!

Josephine

Photo of Jody
Team

Hi Josephine, I'd love to chat to you more about this as I am working on a really similar passion project in London.

If you haven't seen it already -  you should check out Rubies in the Rubble too; lovely little business that is making chutneys out of wonky/waste veg. from allotments and farms.

Photo of Josephine Liang
Team

Dear Jody,

I would love to chat with you! It is great to know that other people are also passionate about the same things.

Rubies in the Rubble is a great initiative, and probably one of the earliest surplus food enterprise! I absolutely adore them and had worked with them in a project.

My email is liang.is.my.lastname@hotmail.com; feel free to send me an email!

Best regards,
Josephine

Photo of Eli Park
Team

I really love the idea of building a community and sharing the outcome of food waste diversion through creating an entrepreneurship which then again builds upon the community it started from . Thank you so much for including our proposal as an inspiration. I would love to get my hands on one of those pickled produces in the future, if I ever be in UK. 

Photo of Josephine Liang
Team

Dear Eli,

Thank you for your kind words! Please do message me if you are ever in the UK!

Best,
Josephine

Photo of Emily Coleridge
Team

Such a great idea. We need more food waste initiatives!

Photo of Josephine Liang
Team

Thanks, Emily, and i agree that we need more initiatives to not only tackle food waste, but prevents food waste to happen in the fist place!

Josephine

Photo of Anna Braybrooke
Team

This is a really exciting idea, best of luck!

Photo of Josephine Liang
Team

Thanks Anna!

Photo of Brian Tang
Team

Dear Josephine Liang ,  we would love to be considered to be one of your "partners in crime" !

ZacSnax started in a similar vein as I'mperfect - monthly pickle club with perfectly wonky produce, handmade by community groups, benefits to all. , but instead of pickles, we made all natural dehydrated fruit snacks for all kids to enjoy, where one idea was also for the fruit to be processed by marginalised and disadvantaged communities who might otherwise have difficulty getting jobs.  We are also exploring the snack subscription box model, although we understand that the appeal is waning - is that the case in the UK? 

As part of this OpenIDEO challenge, we have expanded the idea to address some of the logistical issues you mention (but limited it to urban and suburban areas, given our situation in Hong Kong), and hence our idea is Be an Urban and Suburban Food Donor and Rescuer... Pokemon Go style!  

Would most welcome your thoughts, ideas and collaboration, as well as others who have shared comments, especially in relation to the UK ! 

Photo of Josephine Liang
Team

Dear Brian,

ZacSnax sounds like a brilliant idea! One of my friends actually started FoPo, which makes freeze-dried fruit powder from surplus produce. It might be worth looking them up! http://www.hellofopo.com/ 

Logistic is one of the major concerns, and ZacSnax seems like a great solutions for more local markets. I think the major concern would be the amount of food waste in the markets I frequent is simply immense - take a look at the photos! Many of the wholesale markets, where the majority of waste is produced before fruits and vegetables even reach stalls and supermarkets, are also quite out of the way for citizens.

The subscription box method was mostly devised as a way to support local community groups - the appeal is the artisanal, handcrafted, and local quality of the products, which would differ from different community groups.

What do you think?

Best regards,
Josephine

Photo of Brian Tang
Team

Wow! Thanks for highlighting FoPo !  Can learn lots from you and your experience, and would welcome an introduction. 

Agree that wholesale markets and farms are major sources of food waste that needs to be addressed. FYI, I know the founder of Cerplus, which is creating a marketplace for surplus fruit at that level: https://www.getcerplus.com/ 

Living in a city like Hong Kong, we were looking at how to address food waste in urban (and suburban) centres where there is higher walkability, public transport and ride-sharing, and that is how we came up with Be an Urban and Suburban Food Donor and Rescuer... Pokemon Go style!  - do please help share some love with votes if you think worth supporting! ;) 

Subscription box models can be cool if they work, and we know there is a market for healthy snacking: see eg, http://greatist.com/health/13-healthiest-subscription-boxes 

Just a quick online search shows there is a current pickles subscription box service: eg, https://www.mouth.com/products/pickles-every-month - may be a good idea to do more market research on Mouth to help assess the size of the market etc. All the best! 

Photo of Amy
Team

Great idea Josephine! Having seen how much food is wasted at markets I know how necessary this idea is - you go girl. Some Challenges to think about - how to make your collection/distribution process easier and how to change customers perception of food waste (which can sometimes be negative) I wonder if you could sell the pickles to restaurants in Spittalfields market where you get the waste food from? 

Photo of Josephine Liang
Team

Hey Amy,

Thank you so much for your kind words. :)

One of the major points would be keep the network fairly loca to make collection and dsitribution easire. My initial idea is to be able to use volunteers, and work with local taxi services or trasportation services like Uber for some sort of reward scheme for passengers who are enroute from markets to community centers.

I think food waste is the outcome of not having proper solutions to surplsu - this particular idea deals with food waste through prevention and also added human value (stories of the makers and food suppliers).

I think selling to local resturants is definitely one of the approaches to be taken, and also to local cafes, shops, etc. The subscription system hopes to encourage repeated customers to support an exciting and ever changing products.

Best, 
Josephine

Photo of Silvia Kerste
Team

Great idea!

Photo of Josh Babarinde
Team

Absolutely fantastic idea! I've tried an I'mperfect smoothie myself, and would definitely like more people to have the opportunity of doing so. Let's get behind I'mperfect!

Photo of Josephine Liang
Team

Thank you Josh! I will appoint you to be the official I'mperfect taster!

Photo of Anne Ferrante
Team

This is an amazing project!  Looking forward to seeing more ideas from you!

Photo of Josephine Liang
Team

Thank you Anne!

Photo of Mursal Sofia
Team

Whats the size of the market for subscription boxes/pickles? That's my main question. And how do you offset the fuel costs of delivery?

Photo of Josephine Liang
Team

Hey Mursal,

Thank you for your comments!

I have updated the idea to include the market for subscription boxes and preserves, which both have considerable growth. 

Since this model is designed to be local based social ventures, I think we could save on delivery costs by using a model like the biking scheme of Deliveroo, or perhaps work with local taxi companies and volunteers to establish a working system - it is defintely something to look into.

Best,
Josephine

Photo of Zen
Team

Good idea! The challenge is how to package and market this and at the same time ensuring good quality and competitive pricing.

Photo of Josephine Liang
Team

Thanks, Zen!

I would like the local groups to work with local artists to make beautiful and unique branding, and the project provides health and safety training, advise, and business help along the way. Most of the surplus are perfectly fine in quality, but how to deliver the surplus in a timely and organised fashion will be something to ponder on. Pricing wise, I think that this would be a prodict that focus on quality and charity, and with beautiful deisgn and branding, will hopefully be attractive to consumers at a premium price.

Thanks!

Best,
Josephine

Photo of Golden Butler
Team

Good idea to begin with! I hope it can be continued and spreads to the countries that the community that you are serving with. Ask the local people for more idea to use the food surplus and also to educate not to waste!

Photo of Josephine Liang
Team

Thank you!

I agree that asking local communities will be a vital step, especially since my goal is to tackle the problem through building local connections.

Best,
Josephine

Photo of Michael Simpson
Team

Awesome, I can't wait to see I'mperfect in action!
1. What kind of preserves are you going to be making?
2. If I was an investor/early partner I'd be keen to know what size the market is for preserves in the UK and abroad – can you quantify for me how much revenue other products like this generate annually?

Photo of Josephine Liang
Team

Hey Mike,

Thank you for your encouragement!

I think the kind of preserves will depend on the community group - my goal is to be able to provide business advice, health and safety training, and general support, but I think that community groups have such a wealth of knowledge, and they would be better at making preserves than I am - this is something I learnt working with community groups - they know food, but just need help sourcing, carrying, and marketing. The main idea is to celebrate the diversity of different community groups, so I think having different groups make different preserves would be nice.

There is actually quite the market for preserves -  I just updated my idea so that you can have a look! The preserves industry is worth 740 million pounds by 2018!

Best regards,
Josephine

Photo of Kasia Dybek
Team

This is a really fantastic idea, Josephine Liang ! A lot of details and plans :) It could be great to focus on the seasonal products to reinforce the message about the food waste and food sustainability in general and add an educational component to the project, perhaps involving some local schools? 
I'm based in the UK so if you need any help, let me know :)

Photo of Josephine Liang
Team

He Kasia,

Thank you so much for your kind words! I am passionate about the problem and just simply love food to much to see it go to waste.

I think seasonal products is a great idea, and particularly fit a subscription model, which ensures new and interesting preserves goes to consumer every month. I think that an educational component is definitely interesting - With the immense amount of food that is thrown away, especially in wholesale markets, I think some of it can be donated to Cook-and-Eat classes or home economic classes to educate on better eating habits.

I am definitely going to take you up on that offer - want to have a coffee sometimes? send me a message :)

Best, 
Josephine

Photo of Yangmali Rai
Team

Amazing initiative. Way to go Josephine.. 

Photo of Josephine Liang
Team

Thank you so much for your support!

Photo of Fred Andrews
Team

Great idea Josephine, looking forward to testing some of the products. Have you spoken to any larger retailers who might sell the product? Good luck, this is a great, and much needed initiative at a time when the world might be starting to wake up to the scale of this problem.  http://www.standard.co.uk/news/foodforlondon/what-a-waste-we-launch-a-major-investigation-into-the-scandal-of-wasted-food-a3348306.html

Photo of Josephine Liang
Team

Dear Fred,

Thank you so much for your kind words, and I will definitely hand out samples at Fat Macy's!

In regards to large retailers, I am more interested to develop an online platform to push out the subscription box system because I want it to be the combination effort of many local hubs - I feel the connection element is quite vital. 

Perhaps selling to large retailer can be a goal when the project gain more traction, but at the moment, perhaps local cafes and shops are my targets.

I am really glad that there is a further push to the food waste scandal with the investigation of Evening Standard.

Best,
Josephine

Photo of Max M Girardeau
Team

This is a wicked idea! Would love to try the pickles someday..... mm tasty.

Photo of Josephine Liang
Team

Thank you! Pickles are one of the most delicious (and nutritious) things in life!

Photo of Jasmine Waite
Team

Josephine, I love how you unite the primary issue of food waste with the benefits of social connection, community, and economic sustainability! I also love that your idea appeals to a variety of cultures and ages. You have the knowledge, work experience and connections to make this a successful project- I'm looking forward to hearing about this in future, and learning from all that you do! -Jasmine

Photo of Samuel
Team

Excellent idea, Josephine!

Photo of Josephine Liang
Team

Thank you so much, Samuel!

Photo of Ira Fedorenko
Team

Very important problem and an amazing idea! Best of luck! 

Photo of Josephine Liang
Team

Thank you so much Ira!

Photo of joe Sarah
Team

Hi Josephine 

Love the idea - who doesn't love a pickle! do you have price points yet for the pickles? would be great if you could under-cut the equivalent in a supermarket (possibly through discounts with each veg drop off) to make this idea approachable for those a little light in the wallet?

Jx

Photo of Ozuluonye Shedrack
Team

Dear Josephine Liang,

i am still curious to see how you translate this great idea into reality. Weldon

Photo of Campbell
Team

Stupid amounts of food get thrown out every day - this seems like a great idea to cut back on unnecessary waste and also provide something healthy and tasty for people! 

Photo of Vicky Houghton-Price
Team

Cool idea! Sign me up for for the next batch of pickles! 

Photo of Amy Huen
Team

Great, love this whole thing!

Photo of Robert Seng
Team

It is a very nice idea. Hope people can benefit from this.

Photo of Alice Fennelly
Team

I was so impressed with this idea while hearing you pitch it. Food waste is something (for an unfortunate variety of reasons) that is growing to be such a large issue. It's a true shame when food resources are so limited for so many people. Bravo, Josephine! I hope to keep watching this project flourish! 

Photo of Anna Fry
Team

Great idea, really like it. Do jams fall under this bracket too? Same thoughts as above re. delivery of the products to the customers

Photo of Aemon
Team

 It is an enlightening idea. I believe a good supply chain, which ensures the supply of surplus food is critical in this project. Also, it will be a challenge to convince people to accept the new products.

Photo of Josephine Liang
Team

Thank you for your precious feedback, and your kind words! it is a challenge to convince people to accept new products. I believe that good design and up-to-date branding is going to be cruicial to ensure we gain an audience - this would mean some market research needs to be done to ensure it is a good product. I do believe that is a market though, especially to young professionals in this day and age - many would pay a little more to eat local and sustainable, and has a diverse palette, but lack the time to do so. The very humanistic and story based approach also appeal to people who would like to learn more about the community around them in an impactful way.

Photo of Yang GUO
Team

This idea proposed is very interesting and meaningful! But I still have some questions: how could you make sure the quality of surplus food  is as fresh as the rest which may convince and attract the buyers? Or what measures would you take if the new food products made still couldn't be sold out completly, which may create another food surplus again?

Photo of Josephine Liang
Team

Thank you for your kind words, and most of all, thank you for your feedback - it is vital to our development! Here are some musings on your questions:

The surplus food that is being used from farms are usually being thrown because of cosmetic reasons, which does not impact the actual quality of the food, while a lot of the food that is thrown from wholesale markets is because of the high turnover of stock leaving a lot of perfectly fine food being thrown as surplus.

The second question is a really good point - in the begining, I wanted to make fresh food with surplus instead of preserves, which is a rouce of the leftover problem. I decided to go for the preserves instead because it can usually be done in a larger bulk, and also prolong the life of produce (with added nutritional value). We could proccess all the food we get, which gives us a larger window of time to make sure no food surplus is wasted.

What do you think?

Photo of Paranoia QIU
Team

I think this is a win-win solution,  it makes all the stakeholders better-off. On the supply side, farmers and wholesalers can, at least, earn some reputation relating to social responsibility without extra cost;  On the demand side, it meets the need of those who cannot  afford.  For the society, this will create some jobs.  And after fundraising, this model can generate profit that satisfy its operation.
But we may need to put more attention to realise this idea. I think It's not a easy job to define the so-called surpus food until those were out of market. How do you convince farmers that part of their product are surplus that could never be sold out? Is there any  technology can be used to delay deterioration?
All in all, this is a brilliant idea and It will be well accepted by the sociality. Good Luck!

Photo of ivy zhu
Team

It is a brilliant idea! Still I think food quality should be ensured while this idea should be largely accepted by the community group. Personally, More publicity activity would be useful among local citizens:)

Photo of ImmeWeir
Team

It is a cool idea that showed enviornmental care and humanistic concern! I am sure it will be supported by many people. Here are some personal suggestions, first, I think a market research about pickle makings towards the target paticipators is necessary. I am not sure whether the pickle foodie will be favored and accepeted like normal meals by a large group of people. Second, how to fix the suppliers and a supply chain, especially when expanding the club to lots of communities in many locations, take FoodCycle and Real Junk Project mentioned above. Others concerns are the source of food recipes, the quality of the food, and why do you think the older people would like to pay a lot for the free wonky produce to sustain the community? 

Photo of Josephine Liang
Team

Please give me feedback so that I can improve my idea! Put down your links to your project and I would be delighted to comment and show some love. <3