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תמונה של המבורגר וציפס עשויים מאוריגמי

The Innovation and Sustainability Lab-

Turning dreams into a work plan.

​The organization promotes broad change processes while harnessing a variety of stakeholders in the "Sustainability and Innovation Lab" model - which has focused for the past nine years on reducing food waste in Israel and the stability of the food chain.

We’re not alone

Food waste has become a global challenge and garnered much attention around the world in recent years. People are throwing away more food, and according to data published by the World Resources Institute, this phenomenon has become a highly influential factor in greenhouse gas emissions and therefore in climate change.


Due to the scope of the problem, in 2015 it was decided that one of the global goals for sustainable development of the United Nations, goal 12.3, would be 50% reduction in food loss per capita by the year 2030.

An Israeli family of four, throws away 1,152 kg of food a year. Equivalent to the weight of a hippopotamus.

We’re not alone, but we are leading…the food waste challenge in Israel

According to data from Leket Israel and Israel’s National Insurance Institute, while the average Israeli household throws away NIS 8,088 worth of food per year, about 300,000 families in Israel are suffering from food insecurity. That is, we throw away meals that are missing in other homes - this is a painful gap in Israeli society, and it requires a solution.

Among the OECD countries, Israel ranks second in terms of the amount of food thrown into the trash every year. According to a report by Leket Israel, we throw away about 2.4 million tons of food every year, half of which could have been salvageable - that is, suitable for human consumption.

When we throw away food, we pay the price financially and environmentally. Food that is thrown away is actually a waste in resources such as water, energy, land and more. And in addition to that, disposing of food has environmental consequences such as air pollution, groundwater pollution, packaging waste, etc.

What does this have to do with sustainability?

Food is a basic, existential and sometimes also emotional human need. It’s responsible for the day-to-day functioning of our bodies, and it is present in important events in our lives with a connection to a familiar past and an exciting future - food is part of human culture around the world. As food holds a central place in every person's life, so does its production and use - these have social, environmental and health-related consequences, and these various effects apply to millions of people.


If food is so important to us, how is it possible that until now regulation and activism in this area has been so limited and isolated? How is it that there is no central entity in Israel, with a clear and fixed policy, that regulates the issue of food in its entirety? 


The time has come for us to treat what is placed on our plate with attention, appreciation, respect, and change old habits while adopting new ones that will make our lives healthier and better.

Throwing away food directly causes a waste of energy, water, land resources, fuel and money alongside the fact that it increases the consumption of unhealthy food, the use of transportation, air pollution and nutritional insecurity

The implementation of the laboratory model in the field of food was officially launched in March 2016, in partnership with over 40 organizations from all sectors:

the public sector
The Ministries of Environmental Protection, Education, Agriculture, Economy and Health, Tel Aviv Municipality, the Food Branch of the IDF and more.

the business sector
Unilever, Tnuva, Dizengoff Center, Dan and Fatal hotels and more.

Civil society organizations
Collect Israel, Give, the Israeli Forum for Sustainable Nutrition, Adam Teva and Din and more.

Academic institutions 
The Interdisciplinary Center, the Bezalel Academic Center and the Porter School of Environmental Studies of Tel Aviv University and more.

How are we leading efforts to reduce food waste?

TNS Israel views multi sectoral collaboration with utmost importance in creating solutions to current challenges. For this purpose the Innovation and Sustainability Lab was established, the first operating model of its kind in Israel, which strives for collaboration between relevant stakeholders.


The lab's working method is aimed at creating practical, innovative solutions that can be replicated and scaled, and that will cause a substantial and long-term change in the sector they target. Together with the partners, different types of solutions are being tested, including policy measures, development of new products and services, education and information processes and more.

After examining various issues in the field of sustainability that require attention in Israel, we decided to apply the lab model to the issue of food waste. Now, sustainability in the food industry in general, and food waste reduction in particular, are at the center of our work for the coming years.

What is Happening Now?

first time - Report on food waste reduction in Israel

This report was written to serve as a knowledge base for action and decision-making around reducing food waste in Israel. The report summarizes official and unofficial sources and includes data, insights and examples from Israel and abroad which were collected over six years of work around food waste reduction by The Natural Step Israel . The purpose of the document is first and foremost as a wake-up call and practical source of knowledge for decision makers in Israel at the national and local levels - both in the public and private sectors.

אם הם מבזבזים אנחנו לא קונים

These days Israel is facing one of the biggest crises in its history that has affected most areas of life: economic, social, environmental and more. One of the solutions is dynamic pricing for food products whose expiration date is near.

Dynamic pricing is not a new concept. In Europe, retail chains and supermarkets already use this method, according to which products approaching their expiration date are sold at discounted prices of up to 50% in order to sell as much of them as possible, prevent them from being thrown into the trash and thus reduce the negative effects of food waste.

Retail chains and supermarkets can benefit from additional purchases, consumers can benefit from discounted prices and Israel can benefit from a cleaner environment.

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