Rub & Stub Case Study

Rub & Stub is first restaurant in Europe to fight food waste by using surplus goods from the food industry (Rub & Stub, 2015). The restaurant receives food, which has been donated from farmers, food cooperatives, local food stores, bakeries, and FødevareBanken. The goal is to minimize the amount of food waste, therefore they receive food that has the ‘wrong’ size, shape or color, just food which is close to the ‘best before’ date (Rub & Stub, 2015).
The food waste issue remains alarming, however communal kitchens and communal dining, might be the missing link address this problem.

1.3 Communal Kitchens and Communal Dining
If we try to find the origins of soup kitchens or collective kitchens we can go way back. In some ancient cultures,
Further, we can relate the movement against food waste as a part of the open data movement: if we were to treat food as a common good, it could be better produced and distributed as well as accessible for everyone. This change would imply ethical, legal, economic, and nutritional implications for the global food system. “Collective civic actions, or alternative food networks, are key in the transition toward a more sustainable and fairer food system because they are built on the socio-ecological practices of civic engagement, community, and the celebration of local food” (Pol, 2014;
2.1 Motivation
As the primarily goal of our project, we aim on making available spatial data for the communal kitchens in Copenhagen through a user-friendly interfaced web solution.
Likewise, the background motivation for the project’s chosen topic redirects the latent pressing lack of innovative solutions towards the food waste issue. In combination with this previously mentioned reasoning, the combination of a sustainable solution and accessible cheaper quality food make a positive solution for the most diverse user-base.
The intention is to turn this mapped data into an online web application, providing easy access and user friendly information about the locations. Moreover, this mapped information will account convenient attributes for further practical information such as menus, room capacity, time, costs, type of food etc. In addition, awareness with available useful spatial data of the budget food possibility will instigate discussion regarding food waste, with focus on affordable food and their potential platforms for distributing the large amount of food wasted every