The Waste Lab, Dubai – greening the desert by repurposing food waste

Research methodology The case has been developed using various secondary resources like the website of the company, articles in magazines and press releases. Case overview/synopsis The Waste Lab (TWL) was founded in 2021 by Lara Hussein (Hussein, she) from Lebanon and Ceylan Üren (Üren, she) from Turkey, both of whom recognized the pressing need for dealing with the issue of food waste. During the COVID-19 pandemic, while reflecting on the environmental challenges facing humanity, such as greenhouse gas emissions and pollution, they became acutely aware of the need to address waste generation, particularly food scraps, which often ended up in landfills. They realized that, unlike plastics and other materials that had recycling pathways, food waste lacked effective repurposing solutions. Driven by their commitment to sustainability, Hussein and Üren made the bold decision to leave their high-paying corporate jobs to focus on creating an impact-driven startup. They envisioned TWL as a company that could transform food scraps from hotels, restaurants, and communities into valuable compost, thus turning waste into an opportunity for regenerative practices. TWL offered customized solutions and guidelines for both households and businesses, helping them to separate, collect and compost their food scraps, either on-site or off-site. By collaborating with scientists and agricultural experts, TWL developed a data-focused and tech-enabled approach to composting. It secured pre-seed funding from Incubayt Investments, which allowed it to provide tailored food waste management services that catered to the unique needs of its clients. In just three years, TWL attracted a growing customer base of companies eager to mitigate their food waste impact. A significant aspect of TWL’s business model was its use of data to generate customized impact reports for clients. This data-driven approach not only demonstrated the effectiveness of its composting solutions but also helped clients understand their contribution to sustainability. As it recycled tons of food waste, TWL aimed to expand its offerings, striving to ensure that no food would find its way into landfills. However, the founders faced challenges as they sought to scale their venture. One major hurdle was the need to educate the public about food waste, a task that required considerable effort and outreach. In addition, the founders recognized that funding was a critical barrier to growth. Complexity academic level The case content and teaching objectives are suited for courses on entrepreneurship, to explain topics like circular entrepreneurship, circular startups, and impact entrepreneurship. It can also be used in teaching sustainable business models, specifically circular business models, MBA, MS, and executive MBA programs. The students put themselves in the shoes of Hussein and Üren to assess and analyze various options available to expand their business in Emirates and beyond. It is suitable for classes in offline mode.