Programme
Below you will find the programme of the international conference 'From Food Waste to Circular & Sustainable Animal Food Products' on 2-3 november 2026.
The conference takes place at Hotel De Bilderberg in Oosterbeek, The Netherlands. All information about the location, organizers, hotel booking information, etc. can be found on the main page of the conference.
Programme - Day 1 (2 November)
9.00 - Registration and coffee
9.30 - Welcome by moderator Sofie van den Enk
9.45 - Introduction
Food Waste Free United - Toine Timmermans
Wageningen University & Research - Ernst van den Ende
10.10 - Circular Consumer Concepts
Oranjehoen (Johan Leenders) & Vermaat (Debbie Rooms)
Kipster USA - Sandra Vijn
10.55 - Coffee break
11.15 - Reducing the CO₂ Footprint of Animal Food Products
Albert Heijn - Matthieu van der Meer
Van Loon Group - Anne-Corine Vlaardingerbroek
Agrifirm/Bonda - Michiel Stoutjesdijk
ForFarmers - Ilse Niehof
Vion - Harold Theunissen
Wageningen University & Research - Bram Bos
12.30 - Morning wrap-up
12.40 - Lunch
13.45 - Break out sessions
Valorising professional kitchen residual streams as animal feed
Japan Food Ecology Center (Koichi Takahashi) & Teikyo University (Kohei Watanabe)
Wageningen University & Research - Hilke Bos-Brouwers
Nijsen Company - Karel van der Velden
Vermaat - Debbie Rooms
Policy role play: Navigating the Policy Landscape of Residual Streams for Feed
Facilitated by Wageningen University & Research
Chain Knowledge Dialogue about the role of sustainable animal products in a sustainable food system
15.00 - Coffee break
15.20 - Valorising Retail Former Foodstuffs to Feed
Lidl (Esmée van Veen) & FeedValid (Marcel de Geus)
Tesco (Ben Dingley) & RenEco (Tom Osborne)
16.40 - Coffee break
17.00 - Policy Dialogue
Dutch Ministry of Agriculture, Fisheries, Food Security and Nature - Susanne Sütterlin
Norwegian Food Safety Authority (Mattilsynet) - Line Ruden
17.35 - Closing session
17.45 - Networking drinks
18.30 - Dinner in the green house
The 6 course menu practices what the conference preaches, offering a tasty way to bring the day's themes full circle.
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Programme - Day 2 (3 November)
On day two we leave the conference room and see circular feed in practice. You visit two or three sites where residual streams and co-products become valuable ingredients, from the field to the farm and the factory. Both options depart from and return to the conference venue by bus, and lunch is included.
Tour 1: Two site visits, 9.30 to 16.00 hours
Tour 2: Three site visits, 8.00 to 17.00 hours
Site locations:
Duynie Multifeed
Duynie: the Multifeed concept in practice
How can conventional pig farms make use of wet residual streams from the food industry? With Multifeed, Duynie found a way to replace up to 45% of the dry feed in existing pig houses with wet co-products from food production. At the Smeenk family farm in Haarle you see the concept at work and hear about the results, the business case and the practical adjustments on the farm.
Darling Ingredients
Darling Ingredients: animal by-products for food and feed
Darling Ingredients is one of the world’s largest companies turning animal by-products into valuable ingredients for food, pet food, feed and other uses. At its food-grade production site in Vuren, by-products from the meat industry become high-quality proteins and fats. You also visit SPARC, the research and application centre where new uses for these ingredients are developed and tested. It shows how materials that are not eaten directly find their way back into the food and feed chain, safely.
Grassa
Grassa: unlocking protein from grass
Grass is rich in protein, but cows cannot use all of it efficiently. Grassa developed a refining process that separates fresh grass into a protein-rich juice and grass fibres. The juice can be fed to pigs, and once it has novel food approval, grass protein may also be used in food for people. The fibres contain protein that cows digest more easily and can go back to dairy cattle. You learn how grass refining works, what it can mean for soy imports and nitrogen losses, and what it takes to scale up this innovation.