{"id":2457,"date":"2026-02-23T19:10:32","date_gmt":"2026-02-23T19:10:32","guid":{"rendered":"https:\/\/olioapp.com\/business\/?post_type=case-study&p=2457"},"modified":"2026-02-24T08:47:22","modified_gmt":"2026-02-24T08:47:22","slug":"flexible-scalable-food-surplus-redistribution-with-coco-di-mama","status":"publish","type":"case-study","link":"https:\/\/olioapp.com\/business\/case-study\/flexible-scalable-food-surplus-redistribution-with-coco-di-mama\/","title":{"rendered":"Flexible, scalable food surplus redistribution with Coco di Mama"},"content":{"rendered":"\n

Introduction to Coco di Mama<\/strong><\/h2>\n\n\n\n

Coco di Mama <\/a>operates stores across London creating delicious Italian to-go meals, from hearty pastas to fresh salads and sandwiches, delicious coffees and more. Sustainability is central to the brand, and they\u2019ve committed to reaching net-zero carbon emissions by 2040.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The challenge<\/h2>\n\n\n\n

Coco di Mama struggled to consistently redistribute edible
surplus across its estate. Waste levels fluctuated daily, some products (like fresh ingredients) were hard to move through existing discounting and re-sale partners. Coverage was also limited to centrally-located stores.

They needed a flexible, scalable solution that could redistribute a wider range of surplus from more of their locations.<\/p>\n\n\n\n

The solution<\/h2>\n\n\n\n

Olio has provided a flexible, tech-enabled surplus redistribution model for store and kitchen surplus, with 95% estate coverage. <\/p>\n\n\n\n

Staff received thorough training to help with adoption levels and
compliance. This helped Coco di Mama reduce daily waste variability and move toward their 80% food redistribution goal, while keeping operations simple and cost-effective.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n
\n
\n
\n

The results<\/h2>\n \n

Since our partnership began in August 2023, the results have been impressive:<\/p>\n <\/div>\n\n

\n
\n
\n
\n 85,000<\/span>\n <\/span>\n <\/div>\n\n
\n meals rescued from Coco di Mama restaurants <\/div>\n <\/div>\n <\/div>\n
\n
\n
\n 5,600<\/span>\n <\/span>\n <\/div>\n\n
\n unique local households fed <\/div>\n <\/div>\n <\/div>\n
\n
\n
\n 275,000<\/span>\n <\/span>\n <\/div>\n\n
\n litres of water stopped from going to waste <\/div>\n <\/div>\n <\/div>\n
\n
\n
\n 152,000<\/span>\n <\/span>\n <\/div>\n\n
\n kgs of Co2 emissions stopped from going to waste <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Hear it from the Coco di Mama team…<\/h2>\n\n\n\n

<\/p>\n\n\n\n

“Our partnership with Olio <\/strong>
has been incredibly rewarding<\/strong>“<\/h3>\n\n\n\n

“We put a lot of love into our food at Coco di
Mama, so it means a lot to know that any
surplus can still be enjoyed. Working with Olio
helps us share good food with our local
community, and their volunteers make it all
possible.<\/p>\n\n\n\n

Their passionate volunteers ensure no good
food goes to waste, while helping us support
local communities.”<\/p>\n\n\n\n

Annie Tonkin
Marketing Manager, Coco di Mama<\/strong><\/p>\n\n\n\n

…and from our volunteers rescuing food on the ground<\/h2>\n\n\n\n

“Seeing how much good food
could be saved in an evening
really stayed with me”<\/h3>\n\n\n\n

“One of my most memorable collections was
from Coco di Mama, a charming Italian spot.
The staff, busy but cheerful, greeted me
warmly as they packed boxes of fresh pasta,
salads, and pastries that would otherwise go
to waste. Seeing how much good food could
be saved in just one evening really stayed with
me.”<\/p>\n\n\n\n

Mira
Olio Food Waste Hero volunteer, London<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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