Every year, around four billion tonnes of food are produced, and around two billion is wasted. A quarter of the wasted food is due to the lack of hygiene. Crops are planted with filthy hands, usually not sprayed with disease-eradicating fungicides. Even more food is wasted during the transportation, where the crops are jammed together in a never-cleaned truck. Food retailers reject 42% of the food sold to them because the yield doesn’t fit the required amount. There is actually nothing wrong with the food. Finally, food is wasted by us, the consumers because we throw away food if we get new food. Last week’s tomatoes and lettuce can be used to make today’s soup.