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Fridge sharing takes off in Vienna

Vienna’s free-cycle economy just got a bit bigger - with a new scheme of ‘open fridges’ which enables people to share unwanted food - and take what they need.

Published: 13 September 2016 13:15 CEST
Fridge sharing takes off in Vienna
One of the shared fridges. Photo: ORF screengrab

In 19 locations around the city fridges can be found in which people are invited to put food that they would otherwise throw away – and also take whatever they find in the fridge.

Vienna resident Walter Albrecht has started dropping off food at one of the fridges – including spreads and vegetables which are still fresh. The idea is a great way to make sure any food in the fridge isn’t wasted if you’re about to go on holiday, for example. Companies are also invited to donate any food or drink that would otherwise go to waste. 

The fridge project is similar to an already established and successful book sharing scheme in Vienna, where people can drop off unwanted books and take any they fancy reading.

The fridge idea was entered into an Austria-wide competition called ‘Orte des Respekts’ (Places of Respect) and was selected as regional winner in Vienna. The €2,000 prize money has enabled the team to buy new refrigerators which have been placed in offices, cafes and other public buildings. They will be maintained by an organization called foodsharing.

Andrea Beltrame, one of the brains behind the ‘Fair-Teilen’ (fair-sharing) concept, says the refrigerators are already a success: “They are being used by a wide variety of people… including students, pensioners, and single mothers on low incomes. They are probably also being used by homeless people.”

Christian Köck, one of the judges of the competition, says he’s excited about the project and plans to use the fridges himself. “There’s so much food we as a family don’t eat – because we’re going on holiday for example, so it just makes sense to drop it off at one of the fridges.”

The fridges can be found in the following locations:

1st District: BioWerkstatt, Biberstraße 22 (Open Mon-Fri, 9am-6pm).

2nd District: Salon am Park, Krakauer Straße 19 (Open Tues-Fri, 7.30am-7pm and Sat 8am-8pm).

3rd District: VHS Landstraße, Hainburgerstraße 29 (Open Mon-Fri 9am to 9pm).

4th District: Argus Fahrradbüro, Frankenberggasse 11 (Open Mon-Fri 2pm-7pm and Sat 10am-2pm)

Schikaneder, Margaretenstraße 22-24 (Open Mon-Sun 6pm-4am)

Verein M.U.T., Rechte Wienzeile 37 (Open Mon-Fri 10am-4pm).

5th District: Heavy Pedals, Am Hundsturm 1 (Open Tues-Fri 10am-1pm and 2pm-6pm).

7th District: Amtshaus Neubau, Hermanngasse 24-26 (Open Mon-Wed and Fri 6am-5.30pm)

7*Stern Kulturzentrum*Cafe, Siebensterngasse 31 (Open Tues-Sun 10am-2am)

8th District: Der Greissler unverpackt ehrlich, Albertgasse 19 (Open Mon-Fri 10am-6pm and Sat 8am-6pm)

Greisslerei 8, Strozzigasse 27 (Open Tues-Thurs 8am-7pm, Fri 9am-12pm)

10th District: Private residence, Köglergasse 11 (garage) – opening hours to be agreed

11th District: Private residence, Sedlitzkygasse 14 – opening hours to be agreed

14th District: R.U.S.Z, Lützowgasse 12-14 (Open Mon & Wed 9am-5pm, Tues & Thurs 9am-7pm, Fri 8am-1pm)

15th District: Verein Login, Weiglgasse 19 (Open Mon-Fri 10am-4pm)

17th District: Zur Allee, Schwarzenbergallee 40, Open 24/7

Das Jetzt, Parhamerplatz 16 (Open Mon-Sat 6pm-4am, Sun 6pm-2am)

22nd District: VHS Donaustadt, Bernoullistrasse 1 (Open Mon-Thurs 9am-7.30pm, Fri 9am-7pm)

For members

FOOD AND DRINK

Seven ‘weird’ foods in Austria you need to try at least once

Austria is much more than schnitzel and sausages and you can find some very strange dishes here, from fried brains to pancake soups.

Published: 2 April 2024 13:15 CEST
Updated: 20 April 2024 07:16 CEST
Seven 'weird' foods in Austria you need to try at least once

Austrian cuisine holds many interesting typical dishes worth experiencing. Here, we list seven of those that may seem strange to foreigners.

Schmalz

Austria is not the only country to serve rendered animal fat as a snack at events, but the small appetizer is quite popular here.

Schmalz is a paste made from rendered pig, chicken, or other animal fat and is used in multiple ways in the Austrian kitchen. When cooking, you can easily create schmalz from the fat leftovers from frying, a smart way to avoid wasting resources.

Although schmalz is mainly used as a cooking fat, it is also a common spread for bread and crackers. In fact, it is a popular treat during events, such as wine cellar openings, where it is believed to help visitors absorb alcohol more slowly.

 
 
 
 
 
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A post shared by Andreas Steidlinger (@food_steidi)

Egg with brain

Egg with brain, or in German “Hirn mit Ei,” is a traditional Austrian (Viennese) dish that consists of a breaded or fried calf’s brain served with a poached or fried egg on top.

The brain is usually seasoned with different spices and cooked until tender, and the dish is famous for its creamy texture.

Hirn mit Ei used to be a very common dish among Austrians in the past when it was essential not to waste any food and eat what was possible from tail to nose. Today, the dish is less common in Austria but is still eaten and seen as an important and traditional part of Austrian cuisine.

 
 
 
 
 
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A post shared by @boris_vie

Germknödel

Germknödel is a dessert that will make your head turn the first time you catch sight of it. It looks like a massive ball of dough, and that is more and less exactly what it is.

The dessert is a fluffy dumpling made mainly from yeast, flour, and sugar. Inside the fluffiness, you normally find a bit of plum jam, and the outside of the dumpling is often covered with poppy seeds and melted butter.

Although it is a dessert, many people eat it as the main and only course, which seems rather logical given its size and weight.

Germknödel is a common dish in the mountains. It is associated with social gatherings in winter, celebrations, and après-ski activities, where it is enjoyed as a comforting and very filling treat.

 
 
 
 
 
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A post shared by Familie Güllich (@solnhofener_klosterbrot)

Leberkäse

Leberkäse is something that evokes childhood memories for many Austrians, perhaps because it was and still is a convenient and readily available cheap snack found almost everywhere.

Leberkäse is one of Austria’s most common food dishes. Despite its name containing the word “liver” (Leber), it normally does not contain liver, which is a common misunderstanding, especially among foreigners.

To make Leberkäse, finely ground meat (usually pork or beef) is mixed with bacon, onions, salt, pepper, and other spices. The mixture is then packed into loaf pans and baked until cooked through. Once baked, Leberkäse is served sliced and is a great option if you are hungry at festivals, markets, or simply while on the go in a city.

 
 
 
 
 
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A post shared by ABzBreakfast (@abzbreakfast)

Pancake soup

In Austria, it is almost more common to slice up a pancake and put it in a soup than it is to actually eat a pancake on its own. Pancake soup, or in German, Frittatensuppe, is a very popular dish in Austrian cuisine.

The soup consists of a clear beef broth served with thinly sliced pancake strips, known as “Frittaten,” which float around in it.

Frittatensuppe is often served as a comforting meal and is very popular during the winter months. It is commonly eaten as a starter before a main course, but it is also enjoyed on its own as a lighter snack, often together with a slice of bread.

 
 
 
 
 
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A post shared by Christian Senn (@senn.christian)

READ MORE: Is it OK to ask for a doggy bag in an Austrian restaurant?

Salzburg Nockerl

This is one of Austria’s most popular desserts, which often looks like a piece of art. It is also not something you eat every day, as it takes time to make and always needs to be prepared fresh.

Salzburger Nockerl is named after the three most notorious mountain peaks in the Salzburg skyline, and the dessert is shaped like them.

The mountain-shaped dessert is seen as a good source of protein – at least for a dessert. Its main ingredients are eggs, sugar, flour, and vanilla. It is made by whipping egg whites to stiff peaks and then combining them with sugar, flour, and vanilla. This mixture is then spooned into peaks and baked until puffed and golden.

 
 
 
 
 
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A post shared by 🇮🇹Vic & Ricky | Food Travel Couple✈ (@viaggiaredegustando)

Buttermilch

Many Austrians love to drink Buttermilch, especially during warmer months. Buttermilch is the liquid that remains after butter has been churned from cream. 

The drink has a slightly sour and tangy flavour, and you can sometimes see people walking around with big glasses of it while visiting an Austrian sauna or spa establishment.

 
 
 
 
 
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A post shared by Oma Luci (@oma_lucija)

READ NEXT: Is the Wiener Schnitzel really from Vienna?

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