What if shops would see discarded products as an economic resource, instead of disposing them when they are no longer suitable to sell?

During the sorting process in supermarkets many items are discarded because they no longer fit aesthetic standards. Food waste has a huge environmental footprint: Around one third of all the products produced are never consumed.
The ReJAM workbench setup proposes a different way of dealing with discarded climacteric fruits in retail. Climacteric fruits ripen after harvest, which means that there is an increase in sugar and aroma as the fruit gets older. The ripeness level depends on the amount of ethylene the fruit produces, which can be accelerated by bruises. Most of the fruits we buy have not even reached their ideal ripeness!
In the ReJAM shelf the ripeness level of the single discarded fruits is measured constantly to evaluate the best moment to process them into JAM, saving ecologic and economic resources and therefore lengthening the fruits lifespan instead of ending it.


field research in Vienna: joining dumpster divers and investigating the tools and objects they use on their trips

field research in a supermarket in Vienna: single bananas are often negleted

every morning the fruits are checked by the employees and sorted out manually

45kg of food per shop per day is discarded, of which 30% are fruits

food waste is responsible for 10% of global greenhouse gas emissions