Creating New Food Practices: A Case Study on Leftover Lunch Service

Food wastage is a growing environmental, financial, and social problem: as much as one-third of all food is thrown away. Simultaneously, malnutrition is a huge problem globally, and many people even in developed countries are unable to provide for their basic needs. A lot of attention is paid to food waste prevention in the industry, retail sector, and households, whereas the role of the food service sector (such as restaurants and canteens providing food in schools, hospitals, and workplaces) has thus far been understudied. This article uses a practice theoretical approach to study a leftover lunch service first tested in Jyvaskyla in 2013. It describe how the experiment was organized, how the service has spread around Finland, and how the leftover lunch has become a routine that outlines the course of the day of the diners. These findings are used to illustrate the insights of the service for both environmental and social sustainability, and to situate the service in the field of food waste prevention and food redistribution in Finland.