A circular approach to excess food and residual flows in the food chain
In this project, food-saver companies make tasty products with surpluses from supermarket chains and the residual flows from agriculture or food-processing companies.
Reusing food waste is socially and economically relevant. It is one of the best options for value retention, and one of the most cost-effective methods of reducing CO2 emissions.
Participants in the project are offered a demonstration of the model concept by De Restjesfabriek. This innovative collaboration between socio-economic companies and regular businesses creates added value by providing social employment. Experts from the Koepel van Milieuondernemers in de Sociale Economie (KOMOSIE), from COnsommation DUrable/DUurzame Consumptie (CODUCO) and from VIVES Hogeschool, are all helping to develop the new business model in a co-creation process and to test it in practice in a pilot project.