Less waste at supermarkets means less supply for the Food Bank. The search is on for new residual streams.

Food banks in the Netherlands face a decline in surplus food from supermarkets, prompting them to explore new sources. They are now creating sauces from unsold produce, aiming to combat both food waste and poverty. Customers can choose products, enhancing their dignity. However, as supermarkets improve inventory management, the availability of surplus food decreases. The demand for food assistance continues to rise, with a significant increase in food bank clients. Initiatives like Social Food aim to connect producers with food banks to create sustainable solutions. The challenge remains to balance supply and demand while ensuring affordability for food banks.