Food Waste 2.0
Today, an estimated one-third of all the food produced in the world goes to waste. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood and grains and part of that amount is thrown away in hotels, grocery stores, restaurants and schools. Food waste is responsible for 6% of global greenhouse gas emissions.
To tackle this problem, Sweden’s largest food waste project Resvinn wants to create efficient redistribution systems for food waste in Sweden by developing solutions for logistics, business models, IT systems, communication and behavioral changes. The focus of the project is that restaurants and schools receive food waste from stores and wholesalers. This reduces food waste by them preparing leftover food, which the shops and wholesalers would otherwise have thrown away.
ReSvinn is a collaborative project involving over 50 companies and organizations that are developing methods to save edible food and reduce food waste in Sweden. The project is led by Chalmers Industriteknik and recieves funding from Vinnova, the Swedish Innovation Agency and Electrolux Professional is an active partner in finding the solutions of the future.
Within the framework of the project, the webinar series Food Waste 2.0 is carried out by The Restaurant Labs, the innovation arena where food tech crossbreeds sustainability aiming at reaching Agenda 2030 and beyond. In the first webinar in the series, Viktoria Roos, Open Innovation Leader in Electrolux Professional, highlighted the work that is being carried out in this area through our collaborations with academia, as well as by our corporate chefs, such as the initative Zero Waste All Taste, a concept kitchen designed to show how even the most basic, low-cost, and most frequently-wasted produce can be used to create a gourmet menu, featuring every edible part of a single ingredient, aimed at supermarket chains.