Did you know that approximately one-third of all food produced globally goes to waste? This staggering statistic not only highlights the inefficiencies in our current food systems but also underscores the urgency to transition towards a circular economy. By adopting circular practices, we can minimize waste, conserve resources, and build a more resilient and equitable food system for all.
On May 27th, we heard from three start-ups that tackle food waste head-on: ProteinDistillery, Wastech AS & LA VIE™!
Keynote by:
Dr. Julia Koehn, Founder
The Start-ups:
Represented by: Fredrik Schmidt Fotland, CEO
Based In: Bergen, Norway
What They Do:
Every year we throw away more than 30% of the food we produce and buy – on a global scale! At the same time, the quality of the soil is steadily declining, partly due to overproduction and artificial growth aids. These challenges are closely linked, and one problem can be used to solve the other! Wastech has developed a complete, large-scale technology solution to convert food waste into nutritious, living soil and fertilizer. What’s more is the process plant is scalable and duplicable, with a clear objective to establish a number of factories, both nationally and internationally, in the next few years.
Represented by: Julia Schimanietz, Senior Business Development Associate
Based In: Stuttgart, Germany
What They Do: ProteinDistillery is a food-tech start-up which creates a new generation of clean and sustainable proteins for food companies using microorganisms. Their innovative process can purify proteins from residual yeast of the beer brewing process. Clean and various. Brewer’s yeast proteins are multiply applicable – from neutral-tasting foam for cappuccino to fibrous structure and spicy umami taste for meat substitutes. And all of that without using artificial additives. Healthy and sustainable. Proteins from microorganisms are resource-saving and need less water, energy and farmland than other protein sources in the manufacture. They have a great nutrient profile, which makes their quality comparable to egg protein. With their expertise, they help food companies to find a suitable protein source for authentic alternatives to animal products.
Represented by: Nicolas Schweitzer, Co-Founder & CEO
Based In: Paris, France
What They Do: La Vie is on a mission to make people switch from animal to vegetable fat with a smile and some delicious finger licking fat. They’ve developed veggie based meat alternatives that are better for your health, the planet and animals without compromising on taste. Vegan Bacon? No problem. As they say at La Vie, “It’s for people who love the taste of meat and prefer the taste of life.”