What went on at the Food Waste Fest?
We share the thoughts of Violette Siméon, the coordinator of the Future of Waste Programme at MakeSense.
The European Union goal is to reach 50% food waste reduction by 2030. But how will we collectively succeed to reach this goal?
We are convinced that it will be through collaboration and players coming together, that’s why Future of Waste joined the Food Waste Fest, organised by FoodWin in Brussels this week.
Cutting out all avoidable food waste would reduce greenhouse gases by an estimated 12% across Europe! Recent research shows that reducing food waste is the 3rd most impactful solution to climate change. In this article, you will discover innovative ways to fight food waste
Using new technologies to fight food waste?
An inspiring project was introduced by David Achard business development manager in benelux for Winnow. It’s a solution using artificial intelligence for food waste issue. The technology allows restaurants to better audit and understand what is going to waste.
“Food waste accounts for around 4 to 10 percent of food costs in kitchens around the world. And it has always been difficult to measure. We offer companies like Ikea to use a smart bin, with a balance and connected to a computer, to identify what people are throwing away. They can look for ways to reduce waste and get up to 65% cost savings. This can represent savings of $ 30K a year for some large sites or $ 5k on small sites. “
Digital tools allow entrepreneurs to create platforms better connect offer and needs for food, it can be donation for association or discount for customers with Too good to go , Phenix or Schenkingsbeurs.
How to raise awareness on the topic ?
For better food waste management the tools are one first step but engaging both customers and employees in the journey is crucial.
That’s why Katherine Fox lead for Trifocal London is working to change people behaviors on food both through sustainable eating and reduce food waste. “London households throw away an estimated 900,000 tonnes of food each year, of which 540,000 tonnes could have been eaten”. That’s why they use posters, social media and videos to share good practices and change behaviors for example the campaign small change big difference.
In organizations, it’s also key to involved employees in the journey that’s what Jasmien Wilidemeersch from FoodWin explained as a success factor for any food waste strategy. The idea is to create teams on various topics and involve employees in the action plan to learn more with the manual.
Using creative ideas to fight food waste?
Maxime Willems is the founder of FoodLab and Proef, he uses creativity and research to develop new food products using food scraps or to reduce food waste. For example, Supasawa a cocktail mixer that allows bartenders to add a touch of acidity to their cocktails without using lemon or Fermkrautchi a sauce from shrimp head powder. But also with a cooking class using food waste with the Eatmosphere initiative.