The document summarizes a workshop on circular food in Berlin that included two projects - 1) developing zero waste educational practices for gastronomy through an information platform and restaurant rating system, and 2) connecting local food suppliers and retailers through a digital marketplace to address growing demand. The workshop included a list of participants and organizations, an overview of the two projects including problems, solutions, actions, and potential partners. Funding schemes for the projects from various government programs were also presented.

1. 18.07.2019 @B-Part
Workshop Documentation
Kickstarting
Circular Food in Berlin

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. 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. Zero Waste Educational Practices for
Gastronomy
4
Project 1

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. 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. 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. Connecting local food suppliers and
retailers to address growing food demand
8
Project 2

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. 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. 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. Available funding schemes
12

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. Thank you.
Vielen Dank.
circular.berlin
Dina Padalkina
Circular City - Zirkuläre Stadt e.V.
Circular Berlin
team@circular.berlin