KompassMat
turning food waste into meals
Oslo, Oslo, Norway
CONDENSED CASE STUDY
IMPACT
ENVIRONMENTAL: Environmental awarenessIncreased resource utilisationReduced waste
ECONOMIC: Increased value creationJob creationNew marketsReduced economic pressureReduced spendingStimulating innovation
SOCIAL: Developing Social Capital in partnership with others (ie families, communities, businesses, trade unions, educational, voluntary organisations)Improved wellbeingIncreased access to services/productsIncreased contacts among peopleIncreased employmentIncreased Human Capital - people's health, knowledge, skills and motivationIncreased inclusionIncreased local prideIncreased quality of lifeReduced social pressure
MODEL
STATUS: Active
SCOPE: Local
LOCATION CONTEXT: Urban
FACETFood & Drink
LEVEL: Micro - User, Product & Company
STAKEHOLDERS: Third Sector
BUSINESS MODEL: B2B - Business to Business, B2C - Business to Consumer, B2G - Business to Government
FUTURE POTENTIAL: Scaleable, Replicable, Networkable
SOCIETAL READINESS LEVEL:
CYCLE PHASE
CASE STUDY MAPPING SOURCE:
- NOR-OSL1
Circular Case Studies by Circular Regions licensed under CC BY-NC-ND 4.0
DESCRIPTION
TITLE: KompassMat
CONCEPT: turning food waste into meals
coming soon
LOCAL LANGUAGE: Norsk
coming soon
ORGANISATION / PARTNERS
Kompass Mat
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