Yume Food on Changing the World: Balancing Environmental, Financial and Social Sustainability at Scale with Katy Barfield Unconventional Business

7.6 million tonnes of food is wasted in Australia annually. Organisations like Food Bank, Second Bite and Oz Harvest are helping re-direct millions of kilos every year but that still accounts for only about 1.1% according to Katy Barfield.
So, what brings a bar owner in Melbourne on a journey to completely re-imagine the future of food waste and disrupt the consumer packaged goods (CPG) industry in the process?
In this episode of Unconventional Business, we sit down with Katy Barfield, Founder and CEO of Yume Foods. We explore how Yume is reshaping the future of food waste by bringing scale to purpose, what it takes to build, automate and create efficiencies for complex processes and why Katy believes in a social enterprise model instead of not-for-profit.
Key Episode Moments:

The early days - what first sparked Katy’s interest into food waste and rescue and her journey from being a bar owner to growing Second Bite into a national organisation to founding Yume

Delving into why there’s a need to scale to more effectively solve the problem of food waste

What it takes to build a minimum viable product (MVP) and take it to market

The importance of building credibility, defining your audience and crafting the right message

What drove the choice of a social enterprise model versus not-for-profit

Want more?
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Unconventional Business was written and produced by HubSpot Australia and VidPod.