In this episode, I discuss with CEO and Founder of Banana Copenhagen, a boutique ice cream shop selling vegan-friendly and sustainable banana ice creams made of rescued bananas! It all started in Hawaii, where Christian Cordius decided to bring a piece of paradise home to Denmark. Inspired by Native Hawaiians on Oahu, the idea of BANANA began to form - a sustainable, vegan ice cream without refined sugar, sweetened naturally by the fruit itself. Through an innovative approach, a unique and delicious product was created with the traditional soft-serve format, but with a nutritional value that facilitates a lifestyle without compromising on price or taste. Through collaboration with Copenhagen Food Space, Growing Foods CPH and Inno-Founders, the concept has grown into a well-established brand in Copenhagen.The topics we discussed:- How did it all start? From an idea to execution. - What is the problem with bananas?- How to create such an unusual deal with sourcing wasted bananas as a raw material for ice creams?- Using a great design to create trust and engage consumers to join the tribe.- Downsides of food upcycling / people's perception. - Quality assurance of upcycled food production.- Dreams for the future. Ambitious Banana plans for the coming years.THANK YOU!*If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? I would also be glad to read some reviews!You are always welcome to contact me on myLinkedin profileor follow WAAW FOOD AGENCY on Instagram