Ikea's cookbook teaches you how to make meals from food scraps

'ScrapsBook' campaign from Canada continues the retailer's sustainability pledge

Published On
Mar 18, 2021

Editor's Pick

Ikea has been on a mission against food waste for some time now, as part of its sustainability pledge, and now it's teaching people how to get creative with their leftovers.

Previously, a spot from its Canadian arm, working with Rethink, showed a couple creating a balletic performance out of making a meal from scraps, and now it goes one further, creating an actual recipe book suggesting meals that people can make from food bits that usually go to waste. The Ikea "ScrapsBook" cookbook features recipes like banana peel and bacon wild rice pancakes, watermelon rind jam and strawberry top feta spread and corn husk crispy chicken.

The book was acreated via Rethink and made in collaboration with 10 North American chefs, including Adrian Forte, Craig Wong and Trevor Bird, who provided a diverse range of recipes from different cuisines and cultures.


Banana peel bacon and wild rice pancakes

The e-book with 50 digital recipes can be downloaded for free here, while Ikea loyalty scheme members can also enter a drawing to win a limited edition physical copy with 214 pages. Ikea will also launch #Scrapcooking Sundays, a series of cooking tutorials on Instagram Live in April and May.

"In Canada, research tells us that almost two thirds of food scraps that end up as kitchen waste could have been eaten," said Johanna Andren, head of marketing at Ikea Canada. "Seeing as how much waste is created in one of the most important rooms in the home, we set out to inspired Canadians by giving food scraps another look and offering new, creative ways to reduce food waste at home."

Forgotten vegetable stew


Sauce packet meatloaf


Mar 18, 2021
Client :
Agency :
Aaron Starkman
Executive Creative Director :
Mike Dubrick
Creative Director :
Joel Holtby
Creative Director :
Jake Lim
Art Director :
Dorota Pankowska
Writer :
Justin Santelli
FR Writer :
Karine Doucet
FR Writer :
Isabelle Lamarre
FR Writer :
Élise Guillemette
Proofreader :
Camille Desrochers
Proofreader :
Davina Haisell
Designer :
Erin Struble
Strategist :
Shereen Ladha
Strategist :
Stacy Ross
Head of Strategy :
Sean McDonald
Producer :
Narine Artinian
Producer :
Spencer Houghton
Production Artist :
Brad Kumar
Printer :
Lowe Martin Group
Production House :
Fuze Reps
Production House Producer :
Nicole Gomez
Photographer :
Maya Visnyei
Photography Assistant :
Rachel Cicoria
Photography Assistant :
Jasmine DeBoer
Photo Retouch :
Lisa Hordyk
Photography Producer :
Sara Melvin
Food Stylist :
Claudia Bianchi
Assistant Food Stylist :
Mia Bachmaier
Prop Stylist :
Catherine Doherty
Assistant Props Stylist :
Lindsey Clarke
Post Production House :
R+D Productions
Editor :
Leigh O’Neill
Post Production Producer :
Todd Harrison
Post Production Producer :
Megan O’Connor
Transfer & On-Line :
Emmett Maloney
Audio House :
Vapor Music
Audio Engineer :
Art Mullin
Music Director :
Ted Rosnik
Audio Producer :
Kat Stewart
Group Account Director :
Sarah Riedlinger
Account Director :
Daniel Riggi
Account Director :
Catherine Blouin-Mainville
Account Manager :
Megan Christopher
Account Manager :
Melissa Luk
Account Manager :
Gabrielle Bergeron
Chief Marketing Officer :
Johanna Andren
Director of Brand Marketing :
Lena Dukic
Marketing Communications Specialist :
Jordan Sequeira
Catalogue & Brochures Manager :
Stephanie Smith
Integrated Media Leader :
Caroline Hayes
Communications Specialist :
Maja Boricevic
Country Integrated Media Leader :
Jennifer Bauer
Media :
VP Group Account Director :
Karen Hrstic
Account Director :
Tracey Cronin
Associate Account Director :
Vanessa Coutinho
Media Planner :
Monalyn Quelnat
Media Coordinator :
Crystal Kim
Wunderman Thompson
Chef :
Adrian Forte
Chef :
Trevor Bird
Chef :
David Gunawan
Chef :
Fisun Ercan
Chef :
Lindsay-Jean Hard
Chef :
Jason Sheardown
Chef :
Craig Wong
Chef :
Justin Cournoyer
Chef :
Andrea Carlson
Chef :
Christa Bruneau-Guenther

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