Primo incontro con gli stakeholders

Ferrara, 28 settembre 2017

Regional Council of South Ostrobothnia - Regional Development Fund on behalf of the Region of Western Macedonia - Regional Council of Provence-Alpes-Côte

d’Azur - Wielkopolska Region - Devon County Council - Waste Agency of Catalonia

Processi/prodotti nella filiera agro-alimentare

Gestione degli sprechi alimentari

Risparmio di prodotti alimentati

Redistribuzione di alimenti

Riduzione degli sprechi alla fonte nella fliera

NordZucker Polska – Agrico – Food4Good - Alavuden

MFCA

Design dei prodotti per limitare gli sprechi alimentari

Inteligent package

Impiego d prodotti altrimenti destinati a smaltimento

Carta Crusca – SAGA – Biotrem - Nutritis

The Pig Idea – Grocycle Ugly faces - Omenhahaus

Servizi che possono aiutare a ridurre gli sprechi

Hävikkimestari – WebPea – Winnow – Finish your plate at home – Minves -

- TakeStock - Active EcoLab - RistoriAmo - InSymbio

Last minute sotto casa

Circular economy Protocol (Fico)

Rete spreco zero

Food Rescue

Dinner for (with) Neighbours

Espilgoladors – Pesa i Pensa - ResQ club

Barcelona shares food – PAA - FondAlim

Last minute market - Brutti ma buoni

- Ferrara Buskers Ecofestival - Frigo OK - Eco dal frigo

Bottura’s – Recup - Cibo amico

School refection - Il Gusto di Igles – Rattatuille – DCFA – Eatby – Food Bridge – Food Cycle – Club – Food sharing Poznan – Food instead of bombs –Reus – Botiga solidaria - Espigoladors

Hävikkimestari (FoodWaste Master)• The original problem: 10-25 % of the food offered in

buffet restaurants in Finland is going to waste• The amount of food waste is often poorly measured

and monitored• Without facts no efficient actions can be taken

• Hävikkimestari is an e-service provided for restaurants and foodservices to

• measure and monitor the amount of food waste in real time• examine the results visually (graphs & diagrams)• change the procedures according to the achieved

information

Hävikkimestari – How does it work?

• The staff members are educated to use the tool with a tablet during their everyday work

• The amount and types of food waste is marked on the tool

• Hävikkimestari gives visual information on the amount and sorts of food waste

• Conclusions and changes in the procedures can be taken by the staff

• Monthly payment for the restaurant

Hävikkimestari - What are the results?

• During a pilot in 2016 held in a foodservice unit, the amount of food waste was reduced by 45 % • 73 214 platefuls of food was saved

• An average drop in the food waste is 30-50 %• Investment in the service is estimated to pay off in

3-10 months• The foodservice

employees have foundthe tool easy to use

Hävikkimestari - What’s next?

• Continuous development of new features for the tool• New graphs, diagrams and features to increase

the user friendliness • The tool is currently utilized in a research

addressing food waste originating from private households

• New plans for engaging therestaurant clients in preventingfood waste

Sannan Ruokakassi (Sanna’s Food Bag)• Original problem: Consumers, especially families with

small children often purchase their foodstuff in a hurry after poor planning

• E.g. buying wrong amounts & types of ingredients result as food waste

• Sannan Ruokakassi is a home-delivering service for private consumers developed to ease the planning and cooking of everyday meals

Sannan Ruokakassi -How does it work?• Sannan Ruokakassi company plans the recipes and

food bags that change weekly• A consumer chooses and orders the food bag

(normal, fast, vegetarian or glutenfree) filled with ingredients for example for 3 dinners including the recipes

• Sannan Ruokakassi company home-delivers the bag during Monday evening

• The meals are ready to be prepared according to therecipes

Sannan Ruokakassi -What are the results?• The recipes are planned so that all the delivered

ingredients will be used during the week and no food loss will remain

• The service has delivered food bags for 10 000 families around Finland during its 5 years lifecycle

• Consumers seem quite unanimous that the service helps to reduce food waste → yet hard to prove

Sannan Ruokakassi -Is it scaling up?• Various of similar concepts and services exist• People are looking for solutions that ease

their everyday life with a reasonable price• The new generations are more familiar with

using services compared to their parents

ResQ Club• The original problem: Every day over 10% of prepared

restaurant food is thrown away - even though it's still in top condition

• ResQ club mobile app is a marketplace • for restaurants to sell their surplus portions at a discount • for individual consumers to buy surplus portions near them

• ResQ club service helps • restaurants to prevent food waste and to get extra revenue • consumers to have quality food at a discount

ResQ Club -How does it work?• Restaurants announce their unsold

portions on the app (requires no setup or additional equipment)

• ResQ Club notifies users nearby, who can purchase the portions directly in the app

• Customers pick up orders in person within the time frame the restaurant has specified

• No monthly payments for the restaurants – ResQ Club takes 25 % commission for every portion sold

ResQ Club – What are the results?• According to ResQ club, the service has so far (since

January 2016) in 7 coutries• saved over 200 000 meals and 80 000 tons of food

• around 1000 venues announcing their portions

• 120 000 registered users

• sold 65 % of the surplus portions announced in the app

• In South Ostrobothnia: 16 restaurants in 3 cities are using the service and an average amount of surplus portions sold per restaurant per day is 2-10

“WEIGH AND THINK” BY CAMPOS ESTELA

http://www.pesaipensa.org/

‘WEIGH AND THINK’ BY CAMPOS ESTELA

➢ An educational project that fights against food wastage in school dining rooms.

➢ The method applied have five steps: 1. Separate waste in fractions2. Weigh fractions3. Record data by means of an App4. Think and analyse data5. Propose targets

➢ The pilot test got underway in 2014. In the 2016/17 academic year, 1,652 children of 7 schools of different municipalities took part in the experience. Next curs 13 new schools will join the project.

➢ Results: From the second month onwards and in a sustained way, food wastage in school dining rooms was reduced by 35% and waste generation dropped by 50%.

THE SOLIDARITY SHOP BY CORNELLA TOWN COUNCIL

http://www.cornella.cat/ca/Cornellaaprofitaelsaliments.asp

“THE SOLIDARITY SHOP” BY CORNELLÀ TOWN COUNCIL

➢ The Solidarity Shop was created by several non-profit associations of the city in collaboration with different departments of Cornellà Town Council.

➢ It is a food support service for citizens in a vulnerable situation, and redistribution channel of edible surplus food from local shops.

➢ Red Cross voluntaries makes two collections per week from different shops of the city and it is redistributed in the Charity Shop the same day.

➢ The project archive two objectives: complements the long-life food offered in the Solidarity Shop with fresh products, and at the same time prevent this food from turning into waste.

“THE SOLIDARITY SHOP” BY CORNELLÀ TOWN COUNCIL

➢ Donators: 1 municipal market, 4 local shops and three supermarkets.

➢ Beneficiaries: The approximately 10,100 people who received food between 2013 and 2016.

➢ Results: Since the beginning of the project in 2012, almost 36 T of surplus food has been collected and redistributed. That means to save an equivalent of €116,400 in food otherwise bayed.

“BARCELONA, SHARES FOOD” BY NUTRITION WITHOUT

BORDERS

http://www.nutricionsinfronteras.org/bcncomparteixelmenjar/?page_id=51&lang=en

“BARCELONA SHARES FOOD” BY NUTRITION WITHOUT BORDERS

➢ Food waste reduction project focused on hotels, restaurants and caterings.

➢ The project aims to reduce food waste by collecting surplus food from hotels and catering companies and taking it to social entities where this food is used by disadvantaged people.

➢ Nutrition Without Borders (NWB) offers a technical advisory service for the proper execution of food recovery and waste reduction projects.

➢ In order to guarantee that the food is safe, laboratory tests are carried out, and the food is frozen before transportation so as to maintain its nutritional properties and to ensure food safety.

“BARCELONA SHARES FOOD” BY NUTRITION WITHOUT BORDERS

➢ Results:

✓ 75,000 beneficiaries of 17 social entities in the city of Barcelona.

✓ 46 companies in the hotel, restaurant and catering sector that collaborate in the project.

✓ Since it began, in September 2012, the project has collected 120 tonnes of food.

“FOOD BRIDGE” BY REZERO AND RESOURCE BANK

FOUNDATION

http://www.pontalimentari.org/

“FOOD BRIDGE” BY REZERO AND RESOURCE BANK FOUNDATION

➢ Objective: To reduce food waste generated by retail distribution, catering and restaurant companies through the incorporation of pre-consumption and post-consumption prevention practices

➢ The Food Bridge project aims to have a positive impact on food waste through an environmental education campaign based on the values of solidarity and the efficient use of natural resources.

➢ The project includes the creation of an interaction network (Bridge) between donor companies and the receiving entities that support vulnerable groups in Barcelona.

➢ In parallel, awareness-raisin actions are carried out, aimed both at the customers/personnel of companies and at the general public with the goal of fostering a change of behaviour and attitude towards food waste.

“FOOD BRIDGE” BY REZERO AND RESOURCE BANK FOUNDATION

➢ The entities behind the Food Bridge, the Waste Prevention Foundation (Rezero) and the Resource Bank Foundation advise companies on how to minimise food waste, coordinate relations between the companies and the social entities, oversee the periodical donation of food surpluses.

➢ Agreements between parts are signed. The social entities directly collect the food from the donor company (shop or restaurant). They use reusable containers, as the first option or compostable ones as a second.

➢ Innovations: implantation of the Food Bridge in the hospital sector, and promotion and opening of the first Supportive Fridge in Catalonia.

“THE FOOD BRIDGE” BY REZERO AND RESOURCE BANK FOUNDATION

➢ Results:

✓ Direct beneficiaries: 1,500 (approx.) between elderly users, vulnerable families and groups with economic difficulties in general.

✓ 40 partner establishments

✓ 27 receiving entities

✓ 65,500 kg of saved food and 3,900 saved portions of cooked food.

✓ 132 tonnes de CO2 avoided

“FINISH YOUR PLATE AT HOME” BY CONSORCI DE

RESIDUS DEL VALLÈS OCCIDENTAL

http://www.cresidusvoc.cat/recooperem/

➢ The “Finish your plate at home" project consists of a campaign to reduce food waste in restaurants within the region. More specifically, the food that the restaurant customers cannot finish is being taken home in a 'doggy bag’.

➢ Results of first initiative 2014: ✓ 1,600 kg of food recovered (2 months) ✓ 122 participating restaurants (in 2015 the total rose to 137) ✓ 14,000 doggy bags distributed ✓ Media coverage (Antena3, La Vanguardia, local TV stations,

etc.) ✓ Very good response from participating restaurants ✓ Collaboration by the region’s catering associations and the

Cuina Vallès group

“FINISH YOUR PLATE AT HOME” BY CONSORCI DE RESIDUS DEL VALLÈS

OCCIDENTAL

“FINISH YOUR PLATE AT HOME” BY CONSORCI DE RESIDUS DEL VALLÈS

OCCIDENTAL ➢ 137 participating restaurants (2015)➢ 5,100 customers/month (we count one container per customer and

10 containers per restaurant and week) (2014)➢ 15,300 citizens (2014), indirect beficiearies, if we count the impact t

each container on 3 people

The agro-food endowment fund of Provence-Alps-Côte d’Azur

The CHALLENGES of solidarity food

• The current model of solidarity food is showing its limitations and a new structuring and professional path is needed.

• A collaborative and responsible approach must respond to an increasing demand for food aid, whether in terms of :

- quantity, - quality, - diversity.

What is FONDALIM® PACA? • A collective initiative aimed at

developing food aid and combating waste in the Provence-Alpes-Côte d’Azur region.

• An endowment fund administered by representatives of founder members and active members, with perfect fairness between the "donor" category and the "beneficiaries” category

Its FOUNDER members

• FONDALIM® Provence Alpes Côte d’Azur was created by:- 5 departmental Food Banks, - COOP de France Alpes Méditerranée, - FRIAA, - etc. on the basis of an existing model in

Burgundy.

Its ACTIVE members • Donors: Companies, agro-food

manufacturers or agricultural cooperatives, which undertake to make donations of food, in goods or services rendered (transport, packaging, skills, etc.)

• Beneficiaries: Charitable associations empowered by the government to receive and distribute food aid.

Towards PROFESSIONALISATION of donations• Cooperation structure between donors and

beneficiaries (Not just a commitment charter)

• Approach to improving the donation interface

• Support tool for better donation management

An innovative WEB interface

About the fund

An innovative WEB interface

Promoting donations

Electronic declaration of donations (no more paper)

An innovative WEB interface

Electronic management of CERFA forms, etc. with automated valuation

An innovative WEB interface

BENEFITS for donors • Better prospects for development:

Use of the “FONDALIM® PACA” label in their internal and external communications

- ENGAGING in a solidarity project - STRUCTURING their patronage policy

- PROMOTING their company image - BENEFITTING from an attractive tax system

• Declaration of donations made easier

ADVANTAGES for beneficiaries• Appropriate management of the donation

interface

• Paperless administration of donations

… thanks to the regional COORDINATION of the key players

Leverage in terms of volume

Greater efficiency in the management and use of donations