The Norwegian research team at consumption research Norway (SIFO) collaborated with the social entrepreneur Kompass & Co and Sagene Skole to realize a surplus table as a pilot.

Students learned over several weeks both practically and theoretically about food waste, strategies to preserve food, and cooking and baking with surplus ingredients such as overripe bananas. They developed interview guides after receiving input from a researcher and interviewed a representative from a food bank. The students worked creatively on food together with a storyteller and they also drew and created videos to communicate ecological and ethical issues tied to food waste. The students also prepared various dishes such as samosas, waffles, and a stew for a surplus table where they gathered at the school.

As part of this pilot project, a Norwegian booklet was created to share recipes for a surplus table with surplus ingredients. You can freely access the booklet below. We hope it inspires you to get started on planning your surplus table.