EIT Food - Tackling Food Waste

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1 EIT Food - Tackling Food Waste t Saskia Nuijten EU Platform on FLW 6th December

2 EIT European Institute of Innovation & Technology EU Body based in Budapest (2008) Operates through thematic Knowledge & Innovation Communities (KICs) (2017) Manufacturing Urban Mobility (2019)

EIT s vision is to become the leading European initiative that empowers innovators and entrepreneurs to develop world-class solutions to societal challenges, and create growth and skilled jobs.

3 EIT s vision is to become the leading European initiative that empowers innovators and entrepreneurs to develop world-class solutions to societal challenges, and create growth and skilled jobs. First EU initiative bringing together the three sides of the knowledge triangle : business (companies and SMEs), education institutions and research centres. Aim to increase the cooperation and integration between higher education, business and research to facilitate the transition from: student to entrepreneur idea to product lab to citizens

4 t EIT Food Consumer centric Transformation of the Food Systems

Challenges of the European Food System THE FOOD SECTOR IN SUMMARY EUR 1,244 billion turnover largest manufacturing sector

6% of turnover; 0.27% R&D investment as a share of output by private sector.

due to lack of a market need for their products; Only 2.

emissions; 32% of all food goes to waste; Sector consumes 70% of global freshwater extractions.

5 Challenges of the European Food System THE FOOD SECTOR IN SUMMARY EUR 1,244 billion turnover largest manufacturing sector in EU; Provides 44 million jobs in the EU; 99.1% of companies are SMEs with 63.3% of sector employment and 49.6% of turnover; 0.27% R&D investment as a share of output by private sector. ENTREPRENEURSHIP AND NEW BUSINESSES Only 50% of European start-ups survive the first 5 years 9 out of 10 start-ups fail due to lack of a market need for their products; Only 2.6% of all EU start-ups are in the food sector; SECTOR S GLOBAL ENVIRONMENTAL IMPACT Responsible for 25% of global CO 2 emissions; 32% of all food goes to waste; Sector consumes 70% of global freshwater extractions. CONSUMPTION HABITS Over 50% of European citizens are overweight; 14% of EU household budgets spent on food and drink 25% of EU citizens order grocery products online and 55% are willing to do so in future; 62% of European consumers are willing to pay more for sustainable brands.

6 t We create the fertile ecosystem to transform the food systems

7 EIT Food Partner Ecosystem Transforming our Food System together Text Text

8 EIT Food - Knowledge & Innovation Community For Food 5 Co-Location Centers (CLCs) Leuven (BE-FR-CH) Reading (UK-IE-IS) Madrid (ES-IT-IT) Munich (DE-NL) Warsaw (PL-FI-DK-HU) Economic Actors Core partners (50) Economic Actors (19 LE; 7 SMEs; 4 associations) Higher education (12) Research & Technology Org. (8) Text Text RisingFoodStars Start-ups (50) Network partners Civil society Regional and public authorities

9 Squaring the Knowledge Triangle 4 Action Areas of EIT Food

10 t No waste of Food no waste of Ideas!

11 EIT Food Food Waste Portfolio 2018 Processing Multi-level Consumption Consumption Consumption Consumption Projects Metamorphosis Circular Food Generator Track EIT Food School Network Don t be a Food Waster FoodWaste Hero EIT Food Ambassadors Action Area Food waste, aquafeed protein Circularity Education Ent ship Valuation of Food, Education Consumer Behaviour Consumer Engagement Consumer Behaviour EIT Food Solution t Alternative Protein Upcycled Food Waste Educational Modules Strategies for Food Waste Prevention Social Media Campaign Influencer Network

12 Don t be a food waster 1. Consolidation of existing food waste statistics for households and industry; 2. Literature review on consumer attitudes, behaviour and knowledge; 3. Potential solutions based on expert interviews and hotspot mapping; 4. Focus groups; Basis for EIT Food in the coming years to fight against food waste and consumer engagement campaigns 88 mln t/y 10% 19% 12% 5% 53%

Don t be a food waster Findings of Focus Groups No

time to plan Keeping to the plan No sense of value of

Abundance culture PLANNING HABITS & MINDSET How to

13 Don t be a food waster Findings of Focus Groups No shopping list No meal plan Inadequate planning Making time to plan Keeping to the plan No sense of value of food Ignorance on implications Difficulty on portions Abundance culture PLANNING HABITS & MINDSET How to store? How to prepare? How to ration? Use of leftovers? Date marking? Buy-bulk incentive Pre-packaged quantities Counter intuitive to planned shopping KNOWLEDGE SHOPPING

Planning meals 3. Planning shopping 1. R&I on storing food for longer 2. Change mind-set about food abundance 3. Technology to identify food expiration 1.

14 Don t be a food waster Consumer Solutions Country Individual / Consumer Societal / System Belgium Germany UK 1. Making a shopping list 2. Keeping to the shopping list 3. Being creative with leftovers 1. Adjust portion sizes 2. Freeze food 3. Targeted purchasing 1. Being creative with leftovers 2. Planning meals 3. Planning shopping 1. R&I on storing food for longer 2. Change mind-set about food abundance 3. Technology to identify food expiration 1. Reduce package sizes 2. Food education in schools 3. Smart fridge with planning function 1. Food information courses in schools 2. Reducing pre-packaged food items at retail 3. Fridge magnet with accessible information

16 Going bananas! Circular Food Generator Track Multi-disciplinary students from different universities Societal Challenge: Valorising food loss and food waste from manufacturing and retail Coaching from industry, retail and universities 10 months so come up with a solution Banabooms The first banana-based cereal (alternative) on the market Gluten- and usually lactose-free balls are containing banana puree (40%; made from ripe bananas), plantain flour (30%) and starch Classical Banabooms (banana taste), Banabooms coated with dark chocolate and yoghurt-raspberry Banabooms Abando Nada A bar made from upcycled bread and bananas 2 Versions: Banana (33%), Whole wheat bread (20%) or Whole wheat bread (35%), Banana (26%) The Potato Globe! Introducing a, nutritious and delicious potato ball in three exotic filling variants (West-African, South-Asian, Mediterranean) inspired from different regions of the world Convenient ready-made meal, requiring only reheating

17 Going bananas! Circular Food Generator Track Multi-disciplinary students from different universities Societal Challenge: Valorising food loss and food waste from manufacturing and retail Coaching from industry, retail and universities 10 months so come up with a solution Banabooms The first banana-based cereal (alternative) on the market Gluten- and usually lactose-free balls are containing banana puree (40%; made from ripe bananas), plantain flour (30%) and starch Classical Banabooms (banana taste), Banabooms coated with dark chocolate and yoghurt-raspberry Banabooms Abando Nada A bar made from upcycled bread and bananas 2 Versions: Banana (33%), Whole wheat bread (20%) or Whole wheat bread (35%), Banana (26%) The Potato Globe! Introducing a, nutritious and delicious potato ball in three exotic filling variants (West-African, South-Asian, Mediterranean) inspired from different regions of the world Convenient ready-made meal, requiring only reheating

18 Going bananas! Circular Food Generator Track Multi-disciplinary students from different universities Societal Challenge: Valorising food loss and food waste from manufacturing and retail Coaching from industry, retail and universities 10 months so come up with a solution Banabooms The first banana-based cereal (alternative) on the market Gluten- and usually lactose-free balls are containing banana puree (40%; made from ripe bananas), plantain flour (30%) and starch Classical Banabooms (banana taste), Banabooms coated with dark chocolate and yoghurt-raspberry Banabooms Abando Nada A bar made from upcycled bread and bananas 2 Versions: Banana (33%), Whole wheat bread (20%) or Whole wheat bread (35%), Banana (26%) The Potato Globe! Introducing a, nutritious and delicious potato ball in three exotic filling variants (West-African, South-Asian, Mediterranean) inspired from different regions of the world Convenient ready-made meal, requiring only reheating

19 Going bananas! Circular Food Generator Track Multi-disciplinary students from different universities Societal Challenge: Valorising food loss and food waste from manufacturing and retail Coaching from industry, retail and universities 10 months so come up with a solution student to entrepreneur Banabooms The first banana-based cereal (alternative) on the market Gluten- and usually lactose-free balls are containing banana puree (40%; made from ripe bananas), plantain flour (30%) and starch Classical Banabooms (banana taste), Banabooms coated with dark chocolate and yoghurt-raspberry Banabooms Abando Nada A bar made from upcycled bread and bananas 2 Versions: Banana (33%), Whole wheat bread (20%) or Whole wheat bread (35%), Banana (26%) idea to product lab to citizens The Potato Globe! Introducing a, nutritious and delicious potato ball in three exotic filling variants (West-African, South-Asian, Mediterranean) inspired from different regions of the world Convenient ready-made meal, requiring only reheating

20 EIT Food Ambassadors Programme Students and Age Groups waste more food vs. rely on online info. Working with a network of online influencers 3 rd December - second event in Ghent North Sea Chef Filip Claeys during food waste prevention and information session

21 Leading by example EIT Food Waste Challenge Food Tech Innovators & Start-Ups identifying problems and developing solutions

22 Leading by example EIT Food Waste Challenge Lunch is served: 100% Waste Cooking

23 EIT Food Consumer Flagship Initiatives (2018) 1. EIT Food measuring trust pan-european consumer perceptions of the food sector: ,000 consumers from Poland, Spain, France, Germany, and UK (pilot year) ,000 consumers from 13 countries ,000 consumers ,000 consumers 2. FoodUnfolded online platform for co-creating innovation: Collaboration platform to foster two-way dialogue between academia, industry and consumers Interact and learn about a healthy lifestyle and sustainable choices in the context of new technologies Co-create innovation with feedback to start-ups and industry 2018 technical construction and beta tests 2019 launch in English Onwards: rolling out in other European languages 3. Citizen Participation Forums complementing the Trust Discuss trust in deeper detail with citizens and consumers, consumers

24 EIT Food s 360⁰ Approach

EIT Food at work in 2018 Innovation 3 Interactive Systems on improving health and nutrition patterns 5 new products and processes improving nutrient and safety profiles of food 3 innovative food

25 EIT Food at work in 2018 Innovation 3 Interactive Systems on improving health and nutrition patterns 5 new products and processes improving nutrient and safety profiles of food 3 innovative food reformation blue-prints to reduce salt-sugar-fat consumption 5 technologies for reducing waste, contamination, for monitoring and traceability Education Circa participants in education programmes from all EU Countries Flagship Master of Science Programme with 10 Universities and various industry 4 SME Knowledge Transfer Workshops (DE, ES, PL, UK) 5 Professional Development Programmes accessible to all EU Member State professionals 5 Open-Access Courses to increase public knowledge on food, health and environment Business Creation FoodSparks TM investment vehicle for food start-ups across the EU Supported 90 start-ups, integrating 50 into RisingFoodStars in 16 EU Member States 15 Innovation Grants to a total of EUR 400,000 awarded Innovation Scouting and Business Incubation in 10 RIS Countries Consumer Engagement Communications Models and networks for correcting nutritional behaviour in 5 languages (FR/EN/FI/PL/ES) Consumer perception and trust on food measured in 5 EU Member States (FR, DE, PL, ES, UK) Open Platform for sharing latest food and agricultural innovations 25

26 THANK YOU! t Saskia.Nuijten@EitFood.eu

Consumer food waste Evidence and action Andrew Parry

Consumer food waste Evidence and action Andrew Parry WRAP What I ll cover Why focus on consumer food waste? Some insights from WRAPs research Learnings from taking action Opportunities going forward Action