ABOUT US
Rub & Stub was founded in 2016 by Irina Bothmann and Maria Abrahamsen with the mission of reducing food waste and promoting sustainability through knowledge, inspiration, and motivation. Rub & Stub offers various services related to sustainability and food waste reduction for all age groups, institutions, organisations, and businesses. We provide a wide range of services designed to help you increase sustainability and reduce food waste. As early as 2013, before the establishment of Rub & Stub, Irina and Maria collaborated to establish, develop, and operate an eatery that used surplus ingredients to create their menus. The Eatery was operated with the help of volunteers, and it is the cornerstone of Rub & Stub as we know it today.
MARIA ABRAHAMSEN
Co-founder and co-owner
Project coordinator & manager
"As I see it, our modern food culture, driven by a high standard of living and impulse-driven daily routines, entails a lacking understanding of the actual value of our food. This ultimately results in unsustainable food choices and food waste. If we genuinely want to live more sustainably and, in that, reduce our food waste, we must be ready to change our food and consumption habits. We must understand and acknowledge the value of sustainable food choices, including their economic, environmental, and health benefits. Recognizing and understanding this value makes it more evident to adhere to it. It is our task at Rub & Stub to help our community and customers recognize and understand these values. By informing about the consequences of environmentally harmful food choices and food waste, and by providing practical tools and solutions, we can change the way people think about food and reduce food waste. It's not just about saving money or helping the environment but also about creating a more responsible and equitable food system for everyone."
Get in touch with Maria:
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+4523435640
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IRINA BOTHMANN
Co-founder and co-owner
Chef & food waste consultant
"People often ask me for the perfect five tips to avoid food waste. While I hesitate to provide a quick fix solution, I do believe the root of the problem lies in declining kitchen skills and a reliance on quick fixes. We forget what's in the fridge, we don't want to eat leftovers, and we don't know how to use up ingredients like leftover broccoli. My advice is to go beyond everyday hacks and embrace classic kitchen virtues by learning to cook, understanding and respecting food and produce. The solution to food waste is not just about using up leftovers, it's about changing the way we think about food and developing a deeper connection with the ingredients we use."
Get in touch with Irina:
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+4529727865
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