Meat consumption is increasing worldwide. Conventional animal feed products like soya have huge environmental impacts, contributing to climate change and deforestation. Converting surplus food into animal feed offers a sustainable alternative. This webinar with Olympia Yarger (Goterra) and Karen Luyckx (Feedback) delves into the benefits, risks, practical applications and challenges of turning surplus food into animal feed. The post Circular Food appeared first on Beyond Food Waste ..read more

Daniels is an entrepreneur in South Australia, who is pioneering a new service model for collecting food waste from food service businesses. This model is overcoming barriers, by providing a service that is at the human scale, quiet, and emits zero emissions. The post New Model for Urban Food Waste Collection Breaking Down Barriers appeared first on Beyond Food Waste ..read more

Food waste legislation comes in many forms: it has been introduced by different levels of government (from city by-laws, to state/regional or national laws), targeting different food waste generators (residents vs. businesses or both) and with varying levels of enforcement (from soft to hard).  Here are some of my top reflections on the role that legislation can play in tackling food waste, and how to get it right. The post The role of food waste legislation and how to get it right appeared first on Beyond Food Waste ..read more

In this webinar, we discuss the FLW Standard with Brian Lipinski, Head Researcher and Manager of Food Loss and Waste at the World Resources Institute. Quantifying and reporting on food loss and waste can feel overwhelming. What should be measured and how do you measure it? The global Food Loss and Waste Accounting and Reporting Standard (FLW Standard) provides a common language and clear requirements. Whether you are a restaurant or farm, a retailer or manufacturer, a city or a country, using the FLW Standard allows you to develop an inventory based on your specific needs and goals. The post M ..read more

This webinar is for waste professionals, policymakers, and the curious-minded on how compost can help tackle global challenges. Kat Heinrich and Dr Jane Gilbert discuss the role of compost in increasing food security, combating desertification, and helping reduce atmospheric greenhouse gas levels. The post How Compost Helps Feed the Globe and Tackle Climate Change appeared first on Beyond Food Waste ..read more

In this webinar, Gijs Langeveld interviews Benjamin Lephilibert, Managing Director at LightBlue Environmental Consulting. They discuss the implementation of strategies to innovate food waste prevention in the hospitality industry. The post Multi-dimensional Approach to Food Waste Prevention: An Entrepreneur’s Journey appeared first on Beyond Food Waste ..read more

Join us to hear from Beth Fitzpatrick about OzHarvest’s food rescue activities in Australia. Beth shares insights into barriers and success factors for running a food relief charity. She describes the additional challenges brought about by COVID-19 and how OzHarvest has responded to the pandemic and met increased community demand for food relief. Beth also shares insights into the future of food rescue – touching on the role that technology and innovations can play. The post Food Rescue: Responding to a Global Pandemic and Beyond appeared first on Beyond Food Waste ..read more

In this webinar, Francesca Goodman-Smith shares how New Zealand’s largest grocery retail business – Foodstuffs NZ – is accelerating the growth of upcycled products. Francesca shares the findings from consumer research into attitudes toward upcycled products. We discuss some of the challenges and opportunities for upcycling food, as well as, international developments in upcycled food standards. The post Upcycling Food Waste appeared first on Beyond Food Waste ..read more

Cities generate huge volumes of food waste. Many cities provide food recycling collections to their residents. Even with these services, many residents continue to dispose of food into residual waste bins. Pilots were recently completed across six cities in the Netherlands to find the answers. Join us to hear from Gijs Langeveld (project manager) and Daan van den Elzen from the City of Rotterdam (a pilot participant) about the pilot. The post Food Waste and Cities: Helping Residents to Source-Separate using Behavioural Science appeared first on Beyond Food Waste ..read more

The coronavirus COVID-19 poses a serious threat to the hospitality industry. A time of crisis can be a threat or an opportunity to create value. One of those opportunities might be to innovate food services disruptively and reduce food waste. In this webinar, Anna de Visser-Amundson (Hotelschool The Hague) and Carlos Martin-Rios (Ecole hôtelière de Lausanne) discuss innovation strategies to increase sustainable hospitality development: how to reduce food waste in hotels and restaurants. The post Reducing Food Waste in Hotels and Restaurants appeared first on Beyond Food Waste ..read more