TLU #6: How a Berlin startup turns food waste into a delicious business!

"Sustainability isn’t just about doing less harm. It’s about creating a positive footprint." – Paul Polman

"Sustainability isn’t just about doing less harm. It’s about creating a positive footprint." – Paul Polman.

Introduction: More Than Just Food Waste

In 2023, 1.3 billion tons of food was wasted globally (Si apre in una nuova finestra), a staggering amount contributing to rising carbon emissions and unnecessary resource consumption.

But what if the waste could be transformed into a new product? Enter Dörrwerk, a Berlin-based startup that built a business by turning surplus and "ugly" fruits and vegetables into premium, healthy snacks.

More than just a clever food recycling, Dörrwerk represents a shift in how entrepreneurs can tackle some of our most pressing environmental problems.

This week, we explore Dörrwerk's business model, the broader implications of food waste, and what it means to build a business centered around sustainability first and profits second.

From Waste to Value: The Dörrwerk Story

The Problem: Food Waste as an Untapped Resource

Food waste is a massive issue globally, with approximately one-third of all food produced never reaching consumers.

The environmental costs are enormous (Si apre in una nuova finestra)—wasted resources like water, energy, and labor go into producing food that is ultimately discarded. Moreover, this waste contributes significantly to greenhouse gas emissions, exacerbating climate change. Dörrwerk’s founders saw this not just as an environmental crisis but also as an entrepreneurial opportunity.

The Solution: Dehydration as Innovation

Dörrwerk’s core product offering (Si apre in una nuova finestra) is based on a simple yet powerful innovation: dehydration. By dehydrating surplus fruits and vegetables that can’t be sold due to aesthetic imperfections, they extend the shelf life of the food and create an entirely new product—crisp, healthy snacks that appeal to environmentally conscious consumers. This process not only prevents food waste but also allows Dörrwerk to operate a low-cost, high-impact business model.

The Impact-Driven Model: Profit as a Byproduct

Sustainability & Revenue go hand in hand

While many startups in the food space emphasize scalability and profitability, Dörrwerk’s founders believe that you can work sustainably and still be profitable.

This is what makes Dörrwerk a prime example of impact-driven entrepreneurship. They tackle a major societal issue—food waste—without positioning profitability as the primary motivator. Instead, profitability emerges naturally from their commitment to creating positive change.

Key Metrics: Measuring Success in Impact

• Kilograms of Food Saved: Since its inception, Dörrwerk has saved thousands of kilograms of food (Si apre in una nuova finestra) that would otherwise have gone to waste. Their focus on transparent metrics allows them to engage their customers in the environmental story behind their products.

• Emissions Reduced: By saving food from going to waste, Dörrwerk also plays a role in reducing CO2 emissions and saving water and energy.

What Dörrwerk reaches us about sustainable Entrepreneurship

Embrace Imperfection as Innovation

Dörrwerk’s business thrives on embracing food that is “imperfect” by conventional standards. Entrepreneurs can apply this thinking to other sectors: is there a resource that is undervalued because it doesn’t meet traditional standards? Reframing imperfections can open up new opportunities for innovation.

Build a Circular Business Model

The concept of circularity—turning waste into value—is at the core of Dörrwerk. In a circular model, byproducts or surplus materials are reused to create new products. For any entrepreneur looking to build a sustainable business, this approach creates a feedback loop where waste becomes a resource.

Educate the Consumer

Dörrwerk does more than sell a product—they educate their customers. Whether it’s through their packaging, website, or in-store messaging, they ensure that consumers understand the issue of food waste and how they are part of the solution. For entrepreneurs, this shows the power of using your business to spread awareness and drive broader societal change.

Key Takeaways: Why Dörrwerk’s Model Matters for the Future

Dörrwerk proves that building a business around impact is not only possible but also profitable—eventually. By addressing a critical global issue, they’ve found a way to turn waste into value, leveraging sustainability as their competitive edge. For any entrepreneur seeking to create a business with a lasting, positive impact on society, Dörrwerk offers a clear blueprint: prioritize impact, build a circular model, and educate consumers along the way.

Thank you for joining us for this edition of The List of the Useful!

Until the next issue - stay creative and sustainable!

Uwe & Stephanie

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