Forsa blog

Notes from the marketplace.

How the food we sell gets to be cheaper, what merchants actually asked us for, why a countdown changes dinner, and what 250 kitchens taught us about the end of service.

bakery counter at close, trays still full Food waste 4 min

Nothing was wrong with it. It just didn’t sell.

A bakery bakes for the morning rush. A kitchen preps for a full house. Then the day ends, and some of it is simply still there. 01 crates of produce at a market close Food waste 4 min

Waste is a forecasting problem.

Almost nothing is thrown away because somebody was careless. It is thrown away because demand is hard to predict. 02 weighing scale in a kitchen Food waste 3 min

Twenty thousand meals is a real number.

Impact figures are easy to inflate. Here is exactly what ours counts and what it does not. 03 bins behind a restaurant Food waste 3 min

Disposal is a line item.

Waste costs more than the food. Most kitchens have never seen the total. 04 tray of unsold bread Food waste 4 min

The surplus tail is smaller than you think.

Surplus is the most emotionally compelling part of Forsa and the smallest part of the business. Both facts matter. 05
Written by the Forsa team, Amman. These pieces are updated as the market moves. For day-to-day changes, follow us on Instagram and Facebook. Back to Forsa