Mayonnaise + Leftovers = Gourmet Restaurant?

Unilever-owned mayonnaise brand Hellmann’s is so familiar that it can get overlooked in the fridge, along with other ingredients that often get thrown away when we don’t think we can use them.

In the brand’s newest campaign, Hellmann’s highlights the food waste caused by unused leftovers. To prove that mayonnaise can be a key ingredient that turns leftovers into a meal, the agency opened a temporary restaurant in São Paulo, Brazil: The Restaurant With No Food.

Diners were sent Hellman’s branded cool-bags to bring their fridge leftovers, and invited to dine for free at the restaurant. A handful of celebrity chefs then created gourmet meals from the ingredients and Hellman’s mayonnaise. Following the meal, Hellmann’s gave them the recipes for what they had been served.

During its two-day activation, the campaign generated more than 200 news reports and 50 million impressions. Sales of Hellmann’s went up by 8% and it’s estimated that over 2,700 ingredients were saved. The Restaurant With No Food also received an official endorsement from the UN World Food Programme, and Hellmann’s plans to repeat the initiative in other key markets in Europe this year.

Why it’s hot:

This campaign is a perfect example of what a good insight can do. The brand likely saw the decline in mayonnaise purchases, but this unique insight around food waste allowed them to unlock a solution to the problem in a new way. Viewing their business challenge through a wider lens than just “nobody’s buying our mayonnaise” allowed Hellmann’s to tap into a larger cultural conversation.

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