GreenCook_RaoulBino

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Speech from Raoul Bino, Director of WUR - GreenCook Launch Event

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  • 08/12/10
  • 08/12/10
  • Beeld wordt stapsgewijs opgebouwd: Vier wereldbollen Vloeien over tot 1 wereldbol In vierstappen verschijnen klaverblaadjes
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  • GreenCook_RaoulBino

    1. 1. Wageningen, November 17th 2010 LAUNCH EVENT
    2. 2. <ul><li>Welcoming address </li></ul><ul><li>by  M. Raoul Bino , Director Wageningen University – Food & Biobased Research </li></ul>
    3. 3. Welcome at the GreenCook launching event November 17, 2010 Raoul Bino General Director Agrotechnology & Food Sciences Group
    4. 4. Our Mission, Science for Impact … To explore the potential of nature, to improve the quality of life…
    5. 5. Wageningen UR , some characters <ul><li>Largest Dutch research organization: 6000 staff </li></ul><ul><li>International university: >1000 students (30% int. MSc; 50% int. PhD) </li></ul><ul><li>International orientation: Europe, Africa, E. Asia, India, Brazil offices in China and Brazil </li></ul>
    6. 6. Wageningen UR: our domain Health, Lifestyle, Livelihood Food and Food production Living Environment Healthy Food & Living Environment
    7. 7. A double task is a challenge for all of us!! Feeding the world within the carrying capacity of planet earth
    8. 8. Our approach towards sustainable food chains <ul><li>Our ambition is to reduce losses in the agro & food system with 40% </li></ul>Full exploitation of biological potentials Zero losses in the agrofoodweb Smart fit to unique conditions Discovery of novel alliances
    9. 9. Challenge: Reduce food wastage <ul><li>In total 89 million tonnes of food is wasted in Europe annually </li></ul><ul><li>In the Netherlands total shrinkage in the food chain values 4.4 billion € </li></ul><ul><ul><li>2.4 billion € is wasted by consumers </li></ul></ul><ul><ul><li>2 billion € is wasted in the food chain, in the retail and out-of-home channel </li></ul></ul>
    10. 10. Restaurant of the Future Opening October 2007 Consumer research on interventions in real life settings
    11. 11. Example: Salad bar in company catering
    12. 12. Salad bar in company catering <ul><ul><ul><li>Goals: increase salads consumption with 5% (healthy), and reduce spoilage with at least 25 % (sustainable) </li></ul></ul></ul><ul><ul><ul><li>Concrete measures to reduce wastage; ordering strategy, re-fill of bowl, shorten supply chain, re-use of ingredients, etc. </li></ul></ul></ul><ul><ul><ul><li>Both goals have been achieved ! </li></ul></ul></ul>
    13. 13. GreenCook Transnational Partnership & Network: great start towards impact in society Together with the growing international GreenCook network within industry, government, regional organisations, consumer communities and knowledge organisations

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