YouSaid · the spoken record

Lucie Basch

lines on the record: 41
first: 2023-03-09
most recent: 2023-03-09
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“Douched a little bit with the way we produce food, and I think it's so important that today we realize that this is so essential, right? We saw it during COVID, but food is the one thing that we can't remove from our lives. And whoever you are, wherever you were born, whatever you do in your days, you're confronted to food every day. So it's so important that we spend time and money on it and that once we have it, we really take care of it and eat up our plates.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, indeed. Indeed. It's been intense. So for me, I'm just so happy when I think about, you know, the hundred thousands of people that every day go and go on the To Good to Go app and then go to their local store and save that food. And yeah, again, saving three meals every second is pretty impressive, but we can do so much more. There is a lot we do as well on public affairs. We've started a school program as well to help teachers talk about food waste to their students because we believe that as young as six years old, you should start hearing about what you can do and start teaching your parents at home as well. So the idea of Too Good to Go again is not only about being an app, it's really about generating a movement where people start changing their mindset around food and start really caring about food because we've lost”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“We are actually on all the work we do on date labeling to make it easier for consumers to understand and also to sometimes make the expiry dates longer. Nisle was one of the first partners to join our work on date labeling. And now we want to do more with them and really help them to improve the way they handle food and make sure that their bins are totally empty eventually.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yes, for sure. We want to build a global movement for fighting food waste. We want any one of us to be able to do our little bit in the fight against food waste. And today we saved three meals every second. Imagine how huge that is. And I still remember myself counting the daily meals one by one with my finger on the screen. Today I'm happy we have a great data team to do that. But yeah, we want to save every meal on the planet from every store.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“To go is for is whatever the charities can take because they can't come and pick up the food or because they don't have the infrastructure or because the people they feed are not interested by this type of product, then the rest is for too good to go. And also, don't take me wrong, I mean many people using To Good to Go need to Good to Go to feed themselves. It's not because you don't go to the food bank that you have plenty of money and that you don't struggle at the end of the month. And for us, that's really also the people we address is the people who, you know, are really happy they can multiply their purchasing power by three and that actually we received so many testimony and letters from people who really tank us because many people feed themselves. We're too good to go. Morning, lunch and dinner. So for us, it's really about making it accessible to everyone to fight food waste.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Of course, of course. I mean, you know, today charities do an amazing job and we have worked really closely with charity from the start. We are in partnership with many of them locally. Every time we launch a city, we have a charity partner. We work with many food banks across all our countries. But the thing is that today charities can't pick up all the food. And they've been live for many years. And we still throw away 40% of the food we produce, many of it coming from our local stores. So for us, it's really about how can we complement the work that charities do. We always say to our stores and especially to grocery stores who work a lot with charity that it's first give everything you can to the charities, give everything they want to take to them. And then we'll come whatever is left after that. And that's really what to do.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, indeed. I think businesses, it's a bit of a different pace. It's a bit of a different ambition in a way. And also we spend time saving meals. We don't spend time trying to find news. Yeah, exactly. So for me, I really wanted to spend times with my consumers and my stores and not spend a lot of time with begging people to finance us. But it's also because I truly believe that we need to rethink companies as great vehicle to change the world. And I think that's what we prove is too good to go is it's not impact or profit. You can do both and you should do both.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“We saved several hundred millions of meals with the app. We have more than 75 million consumers in the world. And it's really thanks to our business model that we could actually maximize our impact.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Well, for me, it's that whole thing that businesses need to be with a purpose and a mission for the world. We truly believe that when you build, it shouldn't be that either you build a charity to help the world or you build a business to make money. The idea is really to show that social businesses, social impact businesses can do both and should do both. Because if you You want to have an impact, you actually need to have a strong business model that can maximize that impact. And, you know, really quickly into Good To Go, we were able to launch many countries. We were able to raise some funds and therefore launch always more countries. And in seven years, we managed to launch the concept in 17 countries.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“It's really about the KPIs we hit and our financial targets, but it's also really about the way we deal with our consumers, the way we deal with our partners, the way we work with our employees and how good we are with diversity, equity, and inclusion. Those are all things that we continuously want to improve on and will never be perfect. But it's things that are top of mind. And it was important for us that any financial partners would also care about the way we do that.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, you know, for us, it was so important to be fully mission focused and to. Trusting that it would be possible to have a true financial partner that would respect our vision and our DNA. And then we found some that actually shared our values. The first VC we raised from is called Bliss. It's a B-Corp venture capital based between friends and the US. You know, I don't know if you're familiar with the B Corp certification, but it's really about building businesses that are good for society. And the fact that we had a VC that took that certification put us in good trust already. But also when we started to engage with them, we realized that the questions they were asking were different from other VCs and they were not only interested in our financial KPIs, but also really in the way we were doing business. And for us, it's definitely about doing both, right? It's not only about the way we do business.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“No, I think we really built our credibility years after years and people started to hear about us. People started to believe that it works and that as a store owner, you don't have to throw food away at the end of the day anymore. Our US launch was very rapid as well, even so we launched just after COVID. It was a pretty crazy bet to still go to the US in August 2020 and decided that it was time to go to be live there. But we did. And a lot of stores were really happy to see us coming. Some of them had heard about us from Europe. And today, you know, just a couple of years later, we are in 12,000 stores in the US.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, we stayed in Europe until mid-2020 where we launched 15 countries in Europe. So it was, I mean, it was definitely fast, right? We were launching like a country every quarter or every second quarter. And, you know, it was always the same mindset as a country will become profitable between 16 and 24 months and then it will pay for the next one.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Supermarket is great because it's a good way of cross selling because if you're going to pick up your surprise bag, you better do your grocery shopping as well.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Many things that come to expiry date. I mean, fruit, vegetable, but also dairy products, also meat and fish. Breads as well. Anything really that they have in the store. We actually did a huge work on expiry dates because we realized that people didn't necessarily make the difference between a sell buy and a use buy. And the problem with that is even if you can still eat the product after the sell-by date, people don't really think about it. And therefore products that are being removed from the shelves, even so they are still good to be eaten and they are still allowed to be sold. But therefore, we did a whole work to send civilize people, to understand that there are two different dates, but also that the product is still good to be eaten. And therefore, every time that the staff in the supermarkets are removing products from the shelves, instead of putting it in the bin, they actually put it in a too good to go bag and people can come to the supermarket and collect it as well.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“We want to work with everyone, you know, everywhere there is food waste to get to go should be there as well. So of course it takes more time to roll it out with huge change, but they are more than welcome to be with us because their impact can be huge. I mean, in Europe, 50% of the food we save every day comes from grocery partners and supermarkets.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. I mean, there is no reason to say no once you've understood that the way to good to go works and that you recognize you have food waste every night, then even if it's very little, right? I mean, just realize that thanks to that, you will stop throwing away food. And honestly, for the people doing that every night, it's definitely great news that you don't have to feel a big trash bag every night. But also, you know, it's you've just said it, right? You've never been there. But thanks to the app, you might go there, you might discover the food they do. And then the day after you're hungry for lunch and you loved what you got in your surprise bag the day before and you just going back there and paying full price because now you're aware that this store is selling this kind of food.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. So it's only a success fee, right? So as a consumer, anyone can download the app and start saving a meal. And as a consumer, you'll just pay $5, you'll get $15 worth of food. As a store owner, it's the same. You just go on our website and on the same day, you can start saving food and be registered on the app. You won't pay anything for that. And every time you save a meal, we'll take a fixed commission on the meal you've saved.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Exact let's say it's a win win win, right? I mean as the as the store owner you stop throwing food away, you get money for it and you show your products to new new customers as a consumer you get food for a third of the price and you do something for fighting food waste and it's too good to go we can build a great business model on a solution that really makes a difference for fighting food waste.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“And that's where for me was all about showing them that, you know, the new way of doing things right is to do them sustainably. And honestly, understanding that today we throw away 40% of the food we produce on the planet, that this is responsible for about 10% of greenhouse gases emission, and that still nearly a billion people go to bed hungry every night. It's like, how can you say you do quality food if you don't fight against that? And so for me, it was actually make it part of your brand to take care of your product until the very end versus say that you're doing discounting product.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“So, first, the solution is that they don't sell a croissant for a third of the price. They sell a surprise bag, and you never know if you're going to get croissant or bread. But if you know that you need bread for tonight, then you can't use too good to go right. Then you would need to actually go to Kaiser and get that food.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“No, no, of course, a lot of scepticism at the beginning. I mean, first, I think their main worry was like, it's going to take too much time. I can't be bothered anyway, it's not going to work. So that's why I had to convince them that it would be as simple as throwing food away. And therefore, you know, that's why we use the idea of the surprise bag is that you don't have to like do an inventory of everything you have left. Just say, I have three bags tonight and then just whatever you have left at the end of the day, you just put it in there. So I think that was a huge argument. And then a second big thing was they were worried to feel like they were discounting their product, especially the very high brand. They would have never done discounting.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“So we had Eric Kaiser, the bakery. And that's really well known. And it's really good quality as well. And for me, it was so important to get those high quality brands because they would lead the way and show to others that it's the new way to do food today. It's not throw it away.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“I got a bike so I could go faster in the streets. No, it was really door-to-door and I had never done that before. What we made more efficient was, yeah, have flyers after a while and you could leave your number on it. Then slowly we started to realize that it was more efficient to call first and then try and book a meeting with the owner because the biggest issue we had was like the owner was never in the store. So we could talk to the guy at the casehare, but they wouldn't have the decision power to say yes or no. So for us, it was really important to have the decision maker. And so we moved slowly to phones and sometimes it was working, sometimes it was not, I think one of the great assets we started to quickly have was that we had great brands joining us, both independent stores that everyone know, but also like bigger brands.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. So we didn't have investments for the first year. So I actually, after a few months, I moved back to France to launch the idea as well. And I was lucky enough that I just went back to my parents. But, you know, I had nothing else than work and sleep. So at least you don't spend a lot of money then.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Everything would crash. The servers, the app. And so I think the first two years, like our average on the App Store was two stores. Everyone said, like, I tried to download it. It doesn't work. I have no stores around me. This is crap. And like, we literally kept on going, but it was tough, right? Because when your product doesn't work perfectly. It's hard to sell it to everyone.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“So I tried very hard, but I wasn't. It was not really productive what I was coding. No, actually, yeah, one of the Danish guys were a developer. So he was the one, you know, really just coding the app and fully focused on that. But originally, we just had a website and we started with WordPress like many companies do, I guess. And then slowly we had an MVP, a minimum viable product, which just enabled us to show the app and the concept to the stores we were pitching. And then slowly but surely, we started to have an app that would work better, that was becoming as well more and more automated. But, you know, for, I guess, the first two years, the app was always breaking down. Our payment module would never work. And literally every time we had big media that we were on TV, that suddenly a lot of people would download the app.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“It was actually a bakery store. So it was a guy that owned four bakeries, actually. And yeah, he had been throwing away for years, really. So the first thing he told me was, you know, it's part of my job to throw away. I have to accept it. I've tried to contact charities for a very long time, but they would never come for that little food. They also can't come in the city center at a peak of traffic. So I just accepted that there is no other solution for me. And it was really about changing his mindsets around the fact that, yes, there is a solution and we can make it work for you and we can make it easy.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. So Sophie was the one in the night bus and I met her. We grabbed the beer. And literally the day after we went pitching together. And the pitch was simple, right? It was like you have food at the end of the day. It makes no sense for you to throw it away first because no one likes to throw food away, especially when you've put a lot of hard work and money behind it. But also because it costs you money to throw food away. So the idea was let us help you. And at the end of the day, it will take you no more time than throwing food away. People that will have already paid online will come at the time you want and pick up a big bag filled with the food you have left. So the promise was it won't be harder than throwing food away, but also you will get new customers through your doors.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. I mean, I didn't really have a bitch. I called and I said, hey, I'm working on the same ID. Where are you? How do you work with it? How is it working in Copenhagen? And then, like, really quickly, they asked me, where are you based? I said I'm in Oslo. And therefore, they were pretty excited because, as I said, just the day after, one of them was coming to Oslo. So they were like, you know what? grab a beer, meat, and then we'll see how we can make it work. And literally, I guess a couple of days later, I was in stores pitching half in Norwegian, half in English to try and convince stores to join our concept that at that time we had nothing. I mean, we didn't have a flyer, we didn't have an app, we didn't have anything that was actually working. But we were passionate, and I guess that helped us convince many people.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. So I think we've all seen those befed of like all you can eat, which at the end of the day, obviously there is still some food left. And so they had thought about the app that would enable you to come and you get a box, a takeaway box that you can fill with whatever is left on the buffet. So that was their idea when, of course, for me as a French person, I immediately saw about the bakery. And therefore, you know, it was a similar concept of you get a bag or a box filled with food that is left over, but it was just different type of stores.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. You know, I actually went to a conference in Oslo that was called Collaboration is the new competition. And saying that if you really care about something, if you really want to do a project that you care about, then instead of doing it against each other, you better do it together. And I guess that was enough to convince me that I could actually just do it with those people. And therefore, I just found their numbers online and gave them a call. And literally it was pretty funny because at that time, so they had just started to build a website in Copenhagen to work on that in Denmark. But they had gotten some PR in Norway. And therefore, one of their friend who was Norwegian was taking the Night Bus from Copenhagen to Norway to come and start to see if it could work in Norway.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“At the end of the day, an idea is worth nothing. What matters is the way you make it real. And so while talking to many people about that idea I had of an app that could connect people and local stores to fight foodways together, I realized that there were some other people working on a similar ID. And those were four Danish guys in Copenhagen that were actually starting the exact same project as I wanted to start. So when I first got a little bit anxious and worried that I had already met some competitors when I was not even started myself, I soon realized that maybe those are my co-founders and maybe it's something we could actually do together.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“You got it. No, I was actually in Norway at the time. And so when I stopped working at Nestle in the UK, I moved to Scandinavia. And that's when I started to also look for people to do that food waste project with me. So, you know, we often hear that when you have a great idea, you should really protect it and not share it too much because some people could steal it. I was really at the extreme opposite of that. For me, when you have an ID, you better share it and you better talk about it to as many people as possible because that will help you to make that ID more relevant. You will see how people react to your ID. So it will help you actually grow your ID, but also make it closer to reality.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“And so you pay a small price on the app between $4 and $6, basically. And then at the closing time, you come, you show your receipt on your phone, and then you get a bag filled with food for three times the price you paid for it.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Exactly that. So it's how do you make sure that the baker at the end of the day, which is about to throw away some croissants and sandwiches and breads, is connected with someone like you and me living in the area that can come and pick up this food. So that's really the way the app works. The baker doesn't really know what exactly what they're going to throw away, but they know that every night.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“So I've always been fascinated by what I call the horizontal power, where actually when everyone, we do our little bit for a common cause, then we can have a huge impact together. And so it was this idea of like, if I make everyone able to save one meal every day, then we can really fight food waste at a huge scale and really make a difference. So the OD was to use an app to enable everyone of us to at the end of the day pick up a meal and make sure that we can eat this food instead of throwing it away.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Ways to fight against it. And so the whole idea for me was how can you make everyone a waste warrior and how can you make everyone capable of fighting food waste? And that's when the idea of Toogood to Go started to emerge in my head slowly.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“I think at that time, you know, I had always been sensitive to food waste, but really in the factory, I realized how huge the issue was. You know, we all see food waste in our daily lives, both in like when you go to a restaurant and you see people leaving stuff in their plates or you go to the supermarkets and you see bins filled with food. But that time, I realized that at the industrial level, it was even bigger. And then I started to look into numbers and start to get interested into food waste. And then I realized that today we throw away 40% of the food we produce on the planet. And I don't know, but that number really hit me. And I was like, this is impossible to accept for me. And everyone should know about that number and everyone should have.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“Run faster, and therefore they would be more defects, so more products that would end up being thrown away. But the marginal cost of every product is still lower, and therefore everyone is happy. And we celebrate that as a huge success for the factory. And that's where really I started to realize that my values and what I was doing every day, it started to be a disconnect really.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT
“At Nestle, it's all about how can we produce faster and cheaper. And, you know, there is nothing around how can we improve the health of our consumers, how can we make it better for the environment, how can we make the food more nutritious? And I remember working on Kit Kat and working on different type of pet foods or water bottles. For all of them, it's the same principle is that the line needs to run faster. We need to make sure that there is as much as possible many products that we can sell. And therefore, even when we talk about waste, it's not really a problem in itself in terms of it doesn't make sense to waste food. It's more a problem in itself because it costs more money. So really quickly, I end up being in a place where I do projects that make us save tons of money, but often produce more waste because you would make the line.”
2023-03-09 · How I Built This with Guy Raz · HIBT Lab! Too Good To Go: Lucie Basch · IDENTIFIED FROM THE TRANSCRIPT