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18.07.2019 @B-Part
Workshop Documentation
Kickstarting
Circular Food in Berlin
1. List of participants
2. Project 1 Zero Waste Educational Practices for
Gastronomy
3. Project 2 Connecting local food su...
List of participants
Name Organisation
Sophie Huntke Food Kompanions
Christian Lehnert Bttr live
Marie Populus Supercoop
M...
Zero Waste Educational Practices for
Gastronomy
4
Project 1
Problem
Project 1 / Zero Waste Educational Practices for Gastronomy
For Restaurants
The established mindset in the Gastron...
Solution
Information platform with zero-waste/ circular
guidelines for cooks and restaurants, and restaurant
rating system...
Actions moving forward
Project 1 / Zero Waste Educational Practices for Gastronomy
To-dos
1. Sketch a possible project set...
Connecting local food suppliers and
retailers to address growing food demand
8
Project 2
Problem
Project 2 / Connecting local food suppliers and retailers to address growing food demand
For restaurants & retaile...
Solution
A digital marketplace that connects local farmers with
local procurement communities.
The marketplace connects sm...
Actions moving forward
Project 2 / Connecting local food suppliers and retailers to address growing food demand
To-dos
1. ...
Available funding schemes
12
List of presented funding options
● Förderprogramm "Nachwachsende Rohstoffe" des BMEL
○ https://www.bmel.de/DE/Landwirtsch...
Thank you.
Vielen Dank.
circular.berlin
Dina Padalkina
Circular City - Zirkuläre Stadt e.V.
Circular Berlin
team@circular....
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Kickstarting Circular Food in Berlin

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This is the results of the workshop on circular food hosted on 18.07

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Kickstarting Circular Food in Berlin

  1. 1. 18.07.2019 @B-Part Workshop Documentation Kickstarting Circular Food in Berlin
  2. 2. 1. List of participants 2. Project 1 Zero Waste Educational Practices for Gastronomy 3. Project 2 Connecting local food suppliers and retailers to address growing food demand 4. Funding schemes 2 Document overview
  3. 3. List of participants Name Organisation Sophie Huntke Food Kompanions Christian Lehnert Bttr live Marie Populus Supercoop Monica Kisic Roots Radicals Julia Dalmedi Food innovation program Dina Padalkina Circular Berlin Nicolas Sarmiento Circular Berlin Alex Han Circular Berlin Name Organisation Tobias Goecke Real Junk Food Project Joel Tasche Kumpel Hannes Lebert Berlin Partner for Business and Technology Ullrich Stein Berlin Partner for Business and Technology Katarzyna Grajner Berlin Partner for Business and Technology Santeri Lehtonen CIF Christoph Stumpe Wirtschaftsförderung Bezirk T-S Fritz Michallik Online B2B surp.Marketp. Paul Anca Circular Berlin
  4. 4. Zero Waste Educational Practices for Gastronomy 4 Project 1
  5. 5. Problem Project 1 / Zero Waste Educational Practices for Gastronomy For Restaurants The established mindset in the Gastronomy sector is not compatible with sustainability practices. Zero-waste practices are not part of the restaurant business attitude. “Taste” predetermines other cooking criteria, and there is assumptions that leftovers can undermine the quality of the product.. Standards and guidelines Responsible food preparation techniques and eco-guidelines for restaurants are not integrated in the industry. However the fast food chains have standardised processes, which remain completely unsustainable. For Cooks and Kitchen helpers Cooks operate under continuous time pressure, in poorly equipped kitchens, lacking the knowledge behind sustainable production. Currently the education course for cooks also does not cover the topic of circular economy and zero-waste, as the topic remains on the high educational level. For consumers The criteria for ingredients selection is poor. Consumers trust in Restaurants to bring meals to the table . There is uncertainty about the origin source and quality value of the food consumed.
  6. 6. Solution Information platform with zero-waste/ circular guidelines for cooks and restaurants, and restaurant rating system based on a zero waste kitchen management criteria There is a need for an accessible and usable approach to implement guidance principles in restaurant production processes. Guidelines are available, but they are not used. An approach to incentivise restaurants to implement sustainable standards is needed. The platform should share information for the visitors through rating system based on zero-waste criteria. Success criteria ● Showcase role model/ Successful stories: Chefs and/or leading Restaurants involved. Pioneering projects that can show a significant reduction of food waste. ● Measurement criteria, based on amount of saved food, saved costs, impact and footprint ● Popularity and use of the platform. ● Introduction of zero food waste curriculum in a particular Gastronomy school. ● Incorporation of the zero-waste criteria into current restaurant certificates / standards (e.g. Michelin star) Project 1 / Zero Waste Educational Practices for Gastronomy
  7. 7. Actions moving forward Project 1 / Zero Waste Educational Practices for Gastronomy To-dos 1. Sketch a possible project set-up (CB) 2. Organize follow up meeting with possible consortium partners. Discuss and analyse the proposal and strengthen partners relation. 3. Research for existent models and collect guidelines for the proposed project. 4. Develop proof of concept 5. Develop incentives and bonus schemes for participants and partners involved. 6. Match funding opportunities with the proposed project. Potential partners Cooks and role models: ● FREA ● Isla Cafe ● Roots Radicals Digital platforms / Website: ● Retail (METRO) ● Too Good to Go (?) ● PPP - DEHOGA Acquisition of the restaurants Municipality / Senat ● In case there is a partner needed to pay for licences to test to provide information open source Next step interested cooperators for the next meeting ● Food Kompanions ● Supercoop ● Roots Radicals ● Food Innovation Program ● Circular Berlin
  8. 8. Connecting local food suppliers and retailers to address growing food demand 8 Project 2
  9. 9. Problem Project 2 / Connecting local food suppliers and retailers to address growing food demand For restaurants & retailers Restaurants & small retailers usually buy only for themselves and have no negotiation power, especially when it comes to local goods. For farmers Local farmers have a limited set of distribution channels: either they choose Terra (a very large distributor of local goods) or they go in the city and sell their goods by themselves. Furthermore, there is a barrier when it comes to predicting demand, because of power and control of large retailers. For consumers There is a growing food demand for local food but the supply is not following. For the planet Unpredictable demand leads to food waste; Farmers and restaurants/retailers moving in and out of the city to source their products result in a major source of traffic and resulting pollution.
  10. 10. Solution A digital marketplace that connects local farmers with local procurement communities. The marketplace connects small and medium-sized businesses, allows them to group each other and leverage their negotiation power. This creates transparency for both demand and supply, and increases the consumption of locally-sourced food. Success criteria ● Volume of goods being traded on the platform ● C02 footprint reduction, resulting out of the centralisation of produce ● Amount of leftover produce (before and after) Project 2 / Connecting local food suppliers and retailers to address growing food demand
  11. 11. Actions moving forward Project 2 / Connecting local food suppliers and retailers to address growing food demand To-dos 1. Research existing solutions for marketplaces (@Fritz, by 26.07) 2. Research existing logistical infrastructure which is already in place in Berlin-Brandenburg (@Paul Anca, by 26.07) 3. Set up a workshop with potential partners to discuss a) if they recognize the problem b) building a consortium to build the marketplace (@Paul Anca, workshop planned for August) Potential partners Agriculture ● Regional Werk ● Netzwerk Marktgenuss Berlin-Brandenburg ● FÖL (Fördergemeinschaft für öko. Landwirtschaft) ● Ernährungsrat ● Bauerverband Retailers & restaurants ● Die Gemeinschaft ● SuperCoop Logistics & tech ● All you need fresh ● Partners of Amazon: Last Mile delivery ● REWE Home ● Markthalle 9 Logistics ● Farmy.ch; Fliit; Supp.li; Rekki; Choco Funding ● IBB (Investment Bank Berlin) ● REWE/ EDEKA Innovation Lab
  12. 12. Available funding schemes 12
  13. 13. List of presented funding options ● Förderprogramm "Nachwachsende Rohstoffe" des BMEL ○ https://www.bmel.de/DE/Landwirtschaft/Nachwachsende-Rohstoffe/NaRo-Forschung/_texte/Foerderprogramm NaWaRo.html ● Berliner Programm für Nachhaltige Entwicklung (BENE) ○ https://www.berlin.de/senuvk/umwelt/foerderprogramme/bene/foerderschwerpunkte/foerderschwerpunkt-5-for schung-studien/ ● Innovationsprogramm für Geschäftsmodelle und Pionierlösungen (IGP) ○ http://www.foerderdatenbank.de/Foerder-DB/Navigation/Foerderrecherche/suche.html?get=views;document&d oc=14203 ● GRW Kooperationsnetzwerke ○ https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwi09ZGPnr7jAhWRKFAKHZD yD_oQFjAAegQIAhAC&url=https%3A%2F%2Fwww.berlin.de%2Fsen%2Fwirtschaft%2Fgruenden-und-foerdern%2F investitionsfoerderung%2Fwachsen%2Fzuschuesse%2Fkoordinierungsrahmen-grw.pdf&usg=AOvVaw3c_2qG5NY jK6Xb-qCkMDde [ab S. 36 Punkt 4.2]) ● Nachhaltigkeitskonferenz des BMEL 2019 (02.10.2019) ○ https://www.bmel.de/SharedDocs/TermineVeranstaltungen/BMEL-Veranstaltungen/19-10-02-nachhaltigkeitskonf erenz-2019.html ● Start Up Exchange Tour to Vienna (26.09.-10.10.2019) ○ http://www.startalliance.net/program/2019/7/10/start-alliance-vienna-circular-design ● Ready2Net ○ https://www.ready2net.eu/
  14. 14. Thank you. Vielen Dank. circular.berlin Dina Padalkina Circular City - Zirkuläre Stadt e.V. Circular Berlin team@circular.berlin

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