Reducing food waste with Falafval

Erasmus Alumni Chain: Falafval

Before the food we eat arrives on our plate, a lot of it is already wasted. Do you know these square blocks of bell pepper? The corners of these are treated as waste! Unnecessary, if you ask alumni Ayuk and Scifo. They combine residual flows from the food industry to create sustainable falafel: Falafval.

Erasmus Alumni Chain: Falafval

After Ayuk and Scifo discussed the idea and perfected their recipe for falafel, it didn't take long before they spent their weekends selling their tasty sandwiches on music festivals. The popularity of their product grew so fast that Ayuk even had to choose between her business and her medical PhD. She decided that the momentum of Falafval was worth following up on, and decided to join Scifo in working full-time on reducing food waste.

First intern

By now, the company has grown a lot and the young entrepreneurs are exploring other ways to reduce food waste. At this moment they are working on another residual flow, namely 'rejected' beans. With these new developments, Falafval is also on the lookout for new employees. They recently hired their first intern! Ayuk and Scifo very much like to stay connected with their alma mater, and are always inspired by the university and it's students. Moreover, they agree that their passion for entrepreneurship was sparked at EUR.

Not only customers and interns know where to find the Falafaval foodtruck on the Oogstmarkt in Rotterdam Noord, also chef Perry de Man knows where to get his share. View the full video for the whole story and.. bon appetit!

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