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![How to handle food waste?
• Triangle of food waste use: reduce
• [picture]](https://image.slidesharecdn.com/presentationfoodwaste-140815094210-phpapp02/75/Food-Waste-take-the-challenge-7-2048.jpg)
Uploaded byJoris Depouillon
Food Waste: take the challenge
The document discusses the significant issue of food waste, highlighting its importance from social and environmental perspectives, as well as its various sources. It emphasizes the need for action, including raising awareness, reducing waste, and the emergence of food waste entrepreneurs aiming to prevent waste and use it for human consumption. Various innovative solutions and business models are presented, alongside the challenges faced in addressing food waste effectively.
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Food Waste: take the challenge
- 1. Food Waste Take thechallenge
- 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 foodwaste • Farmers – Over production – Cosmetic standards
- 6. Sources of foodwaste • Food processors and producers – E.g. sandwiches • Wholesale market • Supermarkets and distribution (e.g. open air markets) • Catering • Consumers
- 7. How to handlefood waste? • Triangle of food waste use: reduce • [picture]
- 8. An opportunity • Raisingawareness 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/wonkyvegetables and fruits • Community based – Crowdfunding – crowdsourcing • Product: soup • Awareness raising – Be a food waste hero • picture
- 13. The Real JunkFood 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 • Consultancyto 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 servingmeals 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/supply4 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