Loblaws Restaurant Case Study

The Challenge: More than half of all food produced in Canada is lost or wasted (CBC, 2019).

Insight: Canadians are spending less on dining out (CTV, 2024).

The Idea: Loblaws launches a lower cost dine-in restaurant that reduces food waste by using near-expired items for ingredients. The stunt will place restaurant locations within close proximity to Loblaws grocery stores, and uses pre-existing Loblaws chefs.