Collaboration

1. Facilitating cooperation and knowledge sharing between entrepreneurs in different links of the chain to achieve circular solutions
2. Optimising the system rather than company/process/product by bringing everyone together, setting objectives, letting everyone contribute
3. Clustering complementary activities both within the agri-food sector and across sectors
4. Optimising inventory management throughout the chain through big data and forecasting

Logistics

5. Optimise logistics systems to avoid waste
6. Investigate how to logistically handle wet streams such as algae and duckweed

Communication

7. Installing a zero waste mindset among all actors
8. Framing circular added value of 'new' crops to consumers
9. Connecting circular pioneers from the primary sector and processing industry with investment companies
10. Facilitate that companies in primary sector can monitor their own progress

Innovation and entrepreneurship

11. Drawing up standards for processes in primary production, food processing and valorisation of residual flows based on 'Best Available Technology'.
12. Developing a 'circular decision support tool' that allows informed choices
13. Providing structural funding for long-term circular research projects
14. Valorise the potential of the data economy to make circular food chains a reality
15. Strengthening cooperation with the supply sector to increase circularity in primary production
16. Preventing food loss throughout the chain (Action plan food loss and biomass waste streams circular)
17. Develop new cultures to increase circularity and make them feasible for primary sector
18. Develop crops with less need for raw materials and make them feasible for the primary sector
19. Further develop and promote precision systems in primary production
20. Focus on circular fishery & aquaculture

Policy

21. Aligning policies across sectors and policy domains with a view to facilitating circular food systems

Food design

22. Valorise potential of regenerative production methods
23. Increase space-efficient agriculture
24. Deploy plant breeding and New Breeding Technologies to optimise the circular valorisation of bio-resources
25. Making protein production and chains more sustainable and diversified (Flemish Protein Strategy: themes Sustainable Animal Feed,
26. Sustainable Animal Production, More Vegetable Proteins, More New Proteins)
27. Designing innovative food products with circular ingredient choices with attention to health and taste
28. Installing a mindset that valorises whole bio feedstock
29. Applying technology in food processing and preservation so that bio-based raw materials can be used more efficiently with attention to quality throughout the chain

Collaboration

1. Commit to a retail model where retail and suppliers work together to market circularly produced products and promote low-resource impact diets
2. Strengthen concrete collaborations between knowledge institutions and companies to exchange their monitoring data on nutrition as a function of a diet with lower raw material impact
3. Getting started with low-resource impact nutrition in food services

Communication

4. Raising awareness of the resource impact of food
5. Making seasonal food more widely known
6. Consumer food loss prevention (Action plan food loss and biomass waste streams circular)
7. Adjusting consumer behaviour towards circular choices

Innovation and entrepreneurship

8. Carrying out, publishing and translating LCA and PEF analyses into practice at Flemish level
9. Innovate on preparation methods: increase shelf life of all foods

Policy

10. Making a low-resource impact diet accessible to vulnerable groups
11. Steering towards low-resource-impact food via food policy

Food design

12. Making protein supply and consumption more sustainable and diversified (Flemish Protein Strategy: themes More product diversity and Sustainable protein consumption)
13. Developing solutions to combat overconsumption
14. Expanding supply and personal opportunities around low-resource impact nutrition
15. Commit to reducing raw material impact of pet food

Collaboration

1. Objectifying decisions on processing residual flows
2. Establish more local partnerships between local farmer(s) and neighbouring processors
3. Centralising residual flows via building a sector that focuses entirely on collection and processing of residual flows
4. Building platform for chain cooperation and interaction between residual stream initiatives
5. Collaborating with social economy

Logistics

6. Seeking synergies within logistics (supply and return) chain
7. Share infrastructure for processing residual flows or use through a service model

Communication

8. Encourage home cycles in households (Food loss and biomass waste streams circular action plan)
9. Reversing the current perception around waste streams to a positive image where reuse in food/feed is seen as valuable
10. Increasing uniformity in residual streams
11. Ensure knowledge transfer from research to actors in the field
12. Using innovative applications in feed as a stepping stone to later application in food

Innovation and entrepreneurship

13. Inventory and characterise the residual flows released in the universal system in order to target the highest quality and most efficient reuse for each flow
14. Developing a conclusive business case/earnings model for processing residual flows
15. Improve selective collection of kitchen and food waste from companies (Food Loss and Biomass Waste Circular Action Plan)
16. Increase circularity and sustainability of the recycling market (Food Loss and Biomass Waste Streams Circular Action Plan)
17. Stimulate value-added marketing of end products from organic processing (Food Loss and Biomass Waste Streams Circular Action Plan)
18. Transition in nutrient use, production and recovery (Flemish Fertiliser Action Plan 2023-2026)
19. Encouraging research and development into reuse of residual flows

Policy

20. Regulation-free zone for easier and faster circular innovation
21. Avoiding "circularity"-distorting subsidies
22. Adjust existing standards of residual streams to counter barriers to reuse

Food design

23. Improve storage techniques for residual streams
24. Continuing process and product development, with focus on wet streams, small streams, vegetable streams
25. Leveraging low tech reuse opportunities through collaboration with citizens
26. Designing and testing new applications based on residual flows