It’s after typical lunch hours–2:30 on a Tuesday afternoon–but the line at Ikea’s restaurant in Emeryville, California, stretches to the entrance of the cafe. On a weekday, the restaurant usually serves around 1,200 customers, requiring steady production of Swedish meatballs and salmon fillets. But it’s a careful balance: It’s also possible to easily make too much food and have to throw it away.
By the end of August 2020, Ikea wants to cut its food waste at its stores–both in its restaurants and in its smaller bistros serving cinnamon buns, hot dogs, and soft serve–in half. read more >>
