International conference ‘Towards halving food waste in Europe’

Program day 2 – June 19th

Food waste-free field trips. Six bus tours with six different themes.


A. Discovering solutions in food donation and food waste reduction

Our food system is out of balance, where on the one hand one-third of the produced food is wasted, and on the other hand many individuals worldwide lack access to nutritional meals. We will explore approaches to address both issues simultaneously.

During the trip we will visit a farm, where sustainable farming practices will unveil the possibilities of food waste-free agriculture. We will hear from retailers and caterers how they take responsibility in engaging with producers and consumers. Eventually, we learn about the Dutch way of food donation and finding a problem-solving destination for food waste.

B. Retail food waste reduction and influencing consumer behavior

In this field trip we will look at the role of the consumer and the retailer in fighting food waste.

The role of big companies is emphasized; retailers and caterers show their responsibility in helping consumers to eat and buy food waste free. From educational programs to practical strategies implemented by retailers and caterers, we'll witness a holistic approach to empower consumers at multiple stages of their food journey.

C. If not food, then at least feed

While some losses may be unavoidable, they hold immense potential when viewed through an innovative lens. We will visit different companies that repurpose surplus materials from primary industries and bakeries into valuable food and feed products. Innovations that make trimmings, leaves, peels or skins a part of the food system close the loop on waste.

D. Preventing food losses and key role of (supply chain) data

In this fieldtrip we will visit the Western part of the Netherlands, with its greenhouses reaching as far as you can see. We will hear how a collaboration between growers and processors of these tomatoes and bell peppers can valorise losses in primary production systems. After that we learn how not a single part of the (mainly) sugar beets, gets unused. We will end this trip at the Fruit Tech Campus Innovation Hub, the central point where education and innovation come together in the field of fruit, data and technology.

E. Technology and Packaging

Packaging plays a crucial role when it comes to lowering food waste. Get inspired by the newest innovations to find the balance between the use of minimal packaging and the maximal prevention of spoilage. At international suppliers of soft fruit plants we will see their practical applications to avoid losses in the food chain.

F. Valorising and upcycling:
from potato to insect

Wherever possible, products should be valorised to the highest degree on the Moerman ladder: utilise all of our residual flows for human consumption. We take a potato and learn how as much end product as possible can be made from the pile of potatoes, plus using everything from skin to grey water. But we will also have a look at an innovative way of agricultural surplus to produce higher quality proteins for food and feed; insects as upcyclers.