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Unlocking the potential of upcycled food for sustainability and health
We’ll explore how pre-competitive collaboration can provide guidance on solutions where many residual streams can be used in food as a suitable alternative for current raw materials or ingredients that are under pressure due to geopolitics or climate change (such as cacao). We’ll also look at how upcycled ingredients can contribute to reducing greenhouse gas emissions and to the development of healthier food products. For these challenges, upcycled ingredients/food are a possible handle.
Topics to expect:
- Insights from the Upcycled4Food Initiative on pre-competitive collaboration
- Lessons from entrepreneurs who have thrived in fast-moving markets by collaboration.
- Combo on how we can use upcycling to become more ingredient independent and climate neutral and the tension in this challenge.
- Showcases of pioneering companies from the Foodvalley Upcycling Community, and what this network offers for those ready to take action on this theme.
In partnership with
