Our local brands were started by entrepreneurs with a belief that it is possible to help modern households with answers to the question “what’s for dinner today?” and at the same time save time, provide inspiration and reduce food waste. When Klaus Toft Nörgaard started Retnemt in Denmark or when Lina Gebäck and her brother Niklas Aronsson started Linas Matkasse in Sweden, they created an alternative to the traditional food trade, where a producer usually sells his product to a distributor who sells to a wholesaler who sells to a trader who then sells to consumers. At all levels, it is important to dispose of a stock, but usually there is food left over, which at best is donated, or used as animal feed, and at worst thrown away.
Our business model
At Cheffelo, we plan the recipes with seasonality and availability in mind, but never have a stock of food that we need to dispose of. Our customers choose from around 80 nutritionally calculated recipes and it is only when they have confirmed their weekly menu that we place our orders with the producers.
