Retired Hen

25/11/2019

Here at we are 💯 behind the campaign to reduce consumption and waste.

We are striving for circularity and an economy built on reuse, renting and repair rather than manufacture and discard.

The planet needs our respect, support and passion to keep it alive for generations to come.

This week - don’t and buy anything new... and get innovative.

♻️🌏🌿

@ Stockholm, Sweden

19/11/2019

Action shot of .se talking lost flavours and minimising waste.

Saving food + sharing ideas =
Two of our favourite things to do!

18/06/2019

The secrets out! Our first big project with COOP working to reduce and the supermarket waste into something flavourful and valuable.

Varje dag får en butik varor över som inte går att sälja. Det kan vara ett datum som passerats, en frukt som tappats i golvet eller en förpackning som gått sönder. Oftast går den här maten att äta och Coop har därför gett företaget Retired Hen uppdraget att undersöka om det skapa nya l...

17/04/2019

Some more conversation from Lisbon from some of our fellow participants including the inspirational Corrina Hawkes from City University London. Thank you DN for the coverage.

"Produzir comida nutritiva através de métodos ambientalmente sustentáveis e distribuir a riqueza gerada de forma justa por todos" é a tese de Corinna Hawkes, investigadora que veio a Lisboa falar sobre o desafio alimentar, na quarta edição da iniciativa da Missão Continente.

16/04/2019

A brief article from our recent trip to Lisbon to present three of our Retired Hen projects to public health officials and people from across the food industry, promoting sustainable business that looks after people, planet and profit.

Ruth Osborne passou por Lisboa para falar do ReTaste, o restaurante pop up que no verão passado serviu em Estocolmo deliciosas refeições confeciona...

18/01/2019

The EAT Foundation and have this week launched “Food in the Anthropocene : the Eat Lancet Commission on healthy diets from sustainable food systems”

At today’s Swedish launch Stockholm Resilience Centre, and we’re invited to make lunch. Here is our take on a meal that is consistent with the recommended food groups and calories for one person, for one meal. Lots of veggies, pulses and grains, some dairy and meat, abundant flavour.

There is no doubting that the mission to change food habits practically and culturally is a challenge that moves beyond the science. But whatever your opinion on the specifics, let’s all agree that food systems need a complete overhaul and we must focus on feeding our population in a manner that cares for and prioritises the land, the animals and the environment from here on.

We are nature and nature is us.
🌱🐄🍅🐖🍋🐓🥬🐟🍉

@ Stockholm Resilience Centre

24/12/2018

Merry Christmas.
Happy holidays

04/12/2018

It’s day in Vienna at the workshops and we have found some local traditions that are perfectly inline with our thinking. These pears are aged to sweet, decadent perfection and then chopped into a sweet bready cake. Beyond delicious. It’s basically Austrian fika.

26/11/2018

Food for thought on a Monday night.

Great to welcome to London with some inspiring and honest conversation on how we can all come a little closer together around food.

There is work to be done and we are excited to be at the table. Pull up a chair and join us.

19/11/2018

Getting creative in Oslo.
Team .hen and are in Oslo tonight presenting as part of

Book your place and get -ed
via the link in our bio.

02/11/2018

Well played team What a ride, you smashed it!

This week saw the close of , our pop up project working to combat and highlight food waste.

But it’s not over, just a pause.
The movement continues.
Watch this space. 👀