“Between 33-50% of all food produced globally is never eaten, and the value of this wasted food is worth over $1 trillion. To put that in perspective, in the USA food waste represents 1.3% of the total GDP. Food waste is a massive market inefficiency, the kind of which does not persist in other industries.” – Olio
Along with our keynote at The Next Web around the wider topic of circularity, we also joined a panel of food-waste warriors to drill down into solutions for cutting waste across the food and drink industry.
Together with Philip Velery from Winnow, a tech company to help chefs run their kitchens more efficiently and prevent food waste, and Lucas Jeffries, Head Chef at InStock, a zero-waste restaurant concept in Amsterdam, we spoke about using tech and incentives to overhaul the current systems in place.
She opened the group’s discussion by highlighting the system’s impact on the planet as it occupies 50% of the earth’s surface.
“25-30% of greenhouse gas emissions are coming from the food system, so every time that we waste food, we’re actually throwing away that land, that water, that energy, and we need to figure out how to solve this problem.” – Eva Gladek, Metabolic
Solutions put forward from the group included the importance of transparency from the beginning to understand where waste is happening, as well as the necessity around measurement to manage it.
“Measuring, setting a target for reducing and then acting and driving change toward that target” will be key to facilitating a transition into a less wasteful world, shared Philip from Minnow.
Watch the full panel discussion here to learn more about how new technology to on a mission to tackle food waste.
Winnow makes cutting edge technology to help chefs cut food waste in half. They connect commercial kitchens all over the world to the cloud allowing them to record and analyse exactly what is put in the bin. This gives chefs the information necessary to drive improvements in their production processes to cut food waste in half, saving money and reducing their environmental footprint at the same time.
Started as a pop-up in 2014, In Stock runs three restaurant locations in Amsterdam, The Hague and Utrech, as well as a food rescue distribution center and online platform. As a part of their food rescue initiative, they pick up unsold products from local supermarkets and producers and sort based on quality to then list them on their online store or use for partner restaurants or products their manufacturing from food waste items.
Metabolic advises governments, businesses, and NGOs on how to adapt to a fast-changing global context, while creating disruptive solutions that can dramatically shift how the economy functions. They crunch data, provide strategies and tools, build pilots, and create new ventures that develop scalable solutions to critical problems.
See ways we’re working with leading brands to address their impact through transparency in our latest case studies.