Worldwide, one thrid of food gets wasted. What to do with this food waste? What are the business opportunities linked to it? A few examples of social entrepreneurs who aim to reduce it.

1. Food Waste
Take the challenge

2. Content – interest?
• About food waste
• Importance
• Sources
• What to do with food waste?
• The opportunity
• Food waste entrepreneurs
• Challenges

3. About food waste
• Definition: Edible food that goes to waste
• 33% of all food goes to waste

4. Importance
• Social perspective
– Global food prices
– Food poverty: global and local (opportunity)
• Environmental perspective
– Water, labour, land, energy
– Example hamburger (from Belgian cows)
• Feed: soy (cut forest, pesticides, transport)
• Human labour
• Antibiotics
• transportation

5. Sources of food waste
• Farmers
– Over production
– Cosmetic standards

6. Sources of food waste
• Food processors and producers
– E.g. sandwiches
• Wholesale market
• Supermarkets and distribution (e.g. open air
markets)
• Catering
• Consumers

7. How to handle food waste?
• Triangle of food waste use: reduce
• [picture]

8. An opportunity
• Raising awareness and buzz
• EU priority: Europe wants to halve food waste
by 2020
• Customer awareness forces companies
– Business case: Intermarché
– Good publicity: Prêt à manger
– Bad publicity: when?

9. Food Waste Entrepreneurs
• Social business
• Prevent food from begin wasted
• Goal: use it for human consumption
• Raise awareness
• USP: food waste
• Business: use revenues as engine to sustain
their business

11. Food Waste Entrepreneurs
Sectors
• Preventing
• Processing/conserving
• Restaurants
• Connectors

12. Kromkommer
• Focus: ugly/wonky vegetables and fruits
• Community based
– Crowdfunding
– crowdsourcing
• Product: soup
• Awareness raising
– Be a food waste hero
• picture

13. The Real Junk Food Project
• Restaurant and food bank
• Running 100% on volunteers
• 100% food waste
• Running on free contributions
• Very idealistic
• picture

14. Phenix
• Connect supermarkets (and other parties offering
surplus) with associations who are in need of surplus
• Work actively with big companies
• Innovating business model
– 60% tax rebates
– Cost of disposal
• No logistics
• Big scale.
• B2B
• picture

15. Partage ton frigo
• App to share food surplus
• communal fridges where people can leave
food
• offers a concrete way to consumers to
decrease their food waste and consume
differently
• Business model: cleaning and selling fridges
• picture

16. Winnow Solutions
• Consultancy to reduce food waste in catering
• Provide a smart meter
– Information on how food is watsed
• 30-70% reductions
• Measures
– operations
– Smaller portions, free upgrade
– Doggy bag
– Obligatory donation when people leave food
• picture

17. Instock
• Restaurant serving meals of food waste
• Cooperation with biggest supermarket chain
in the Netherlands
– Free food
– money
• Changing supply chain

18. Challenges
Regulation?
Challenge Times
cited
Transport/logistics 4
Sourcing/supply 4
Scaling and development 4
HR (volunteers/staff) 3
Funding/finance 3
Finding a space 3
Team 2
Production 2
Marketing/sales 2
Communication 2
Distribution (to retail) 1
Business model 1
Benchmarking 1