Presentation of the network - Reduce food waste in the kitchen - Redistribute Food Surplus
Presentation at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".
4. Food Waste Challenge
• Amsterdam 10th
February
• Design and build your
own social business
around food waste
• A whole day around
business models and
food surplus
5. Food Waste Challenge
• Inspiration from FUSIONS feasibility studies
• Speed dating with all the coaches
• Division into teams
• Work on the business model canvas
• Pitching training
• Pitching in front of the Jury
6. Food Waste Challenge
1: Non guilty pleasure: Vegan French toast made from bread
surplus
2: EquoEvento: Connecting events with food surplus toward
Charities
3: Educate Food Surplus: Workshop for children about food
waste education
7. • Reduce food waste in the HORECA
• Our mission is to help to hospitality industry
tackle avoidable food waste by connecting the
kitchen to empower chefs to run a more efficient
operation.
8.
9. `s
•Impact
The Winnow System cuts waste in half by making it
quick and easy to record exactly what is being
wasted through a smart meter
•What do they do?
•Work directly with restaurants in the kitchen
10. Comparteix el menjar
• BCN comparteix el menjar is a project that recover
food surplus from hotels and redistribute to charities
in the city of Barcelona.
• The goal of the this project is the protect the universal
right to food access of the citizens of Barcelona living in
poverty.
• “BCN comparteix el menjar” wants to become a brand
and reference for a city of sustainability and solidarity,
a city that organizes itself in order to share and
optimize it food resources.
11. Comparteix el menjar
• They are in contact with major hotels in the
city and the charities.
• Once a week they transport the food from the
hotel to a charity in Barcelona.
• The hotels freeze their surplus and store it
until the delivery
14. Brussels
• There are some Food Surplus Entrepreneurs in
Brussels
– Brussels Beer project
– Collect Actif
– Disco Soupe
– Eatmosphere
– Recup Kitchen
– Probably many more we don’t know about!
There is a wave of food surplus entrepreneurs: organizations tackling food waste.
They generate new ideas and methods that are practical, easy to replicate and business tested. They are creating blueprints for a Zero Food Waste City.
Importance
Food Companies can adopt their methods to reduce food waste or redistribute food surplus. In the past weeks, for instance Tesco announced to start redistributing their food surplus through charities, making use of Food Cloud, an innovative platform from Ireland that connects sources of food surpus to charity.
Their projects can be replicated throughout Europe and/or scaled up to reduce food waste.
We try to help them
to learn from one anther through exchange
Collaborate to increase their impact – green dots are local community hubs throughout Europe where social innovators meet each other regularly to reduce food waste
And give visibility to their innovations so that they can find partner organizations or other innovators can replicate their model.
Secondly there are organizations that redistribute food surplus towards human consumption.
In my presentation there are examples. Will not go into detail about them, but you should come to our side event on Thursday over lunch: a pitching competition of 7 social innovators
Within this system there are three important streams.
Firstly there is the physical stream:
Sorting
Transportation
Destinations
Distribute to people
Prepare into meals
Conserve
Information connector
Economic connector very important to make business models work. Can we make organizations that generate food waste pay the social innovators who find a solution for this?
We can put you in touch with our members, we can organise workshop with your company to help collaboration