Food waste ecosystem

Food Waste Ecosystem project creates a new and networked way of operating in the Helsinki metropolitan area, which reduces food waste and enables it to be utilized more efficiently.

The project will explore opportunities for companies to create and develop their business from inedible waste and food waste.

Food Waste Ecosystem project will look for practical solutions to reduce food waste particularly in food services and to use it more efficiently. The aim is to develop the capacity of operators within the field to make greater use of edible surplus food and to provide it to end-users in the most convenient and safest way possible.

The project will also measure the quantity and quality of food waste. The results will contribute to the understanding of how food waste can be further processed for commercial use.

The project supports the sustainable development of the municipalities in the metropolitan area, as well as the carbon neutrality and EU sustainable development goals.

The project will develop a method and a set of indicators to support the objectives and to verify the impacts achieved. The wider use and implementation of an effective metric will support and motivate actors towards their targets.

Kouluruokailu
City of Vantaa: Sercan Alkan

1.4.2023 – 31.3.2026

1 187 471 €

EAKR: 712 482 €

City of Vantaa

City of Helsinki

Laurea University of Applied Sciences

Natural Resources Institute Finland

Practical solutions to reduce waste

The project brings together food and circular economy companies, educational and research institutions and food aid operators. Developing together creates opportunities for new business ideas.

The primary target group of the project is food operators in the metropolitan area; in particular catering services such as institutional kitchens, catering services and restaurants, but also other sources of waste food such as food companies.

Other target groups of the project include food waste collectors and distributors in the Helsinki metropolitan area, as well as churches, organizations, municipalities, and companies that utilize edible surplus food. Additionally, target groups include circular economy companies that already produce business from waste and new companies interested in utilizing food waste.

Vesa Lahtinen

Utilizing food waste according to the principles of the waste hierarchy

Kuva Kartanonkosken kouluruokailusta
City of Vantaa: Sercan Alkan

The aim is to use food waste in accordance with the principles of the waste hierarchy, with the prevention and reduction of food waste as a priority.

According to the waste hierarchy, if edible food is at risk of becoming waste, it must be used primarily for human consumption.

If the waste cannot be used for human consumption or if the quality of the food has deteriorated, it can be diverted to feed or energy use.

Studies show that the share of food waste in the food chain caused by catering services in Finland is slightly less than one-fifth, and its utilization is still low. The utilization rate of waste from other sources of food waste, such as industry, wholesale, and retail, is higher.

 The objectives of the project combine the strengthening of the vitality of the metropolitan area in a sustainable way, while reducing emissions.

Keimolanmäen koulun ruokailu
City of Vantaa / Sercan Alkan

Contact information

Mari Itkonen

Project Manager

City of Vantaa

mari.itkonen@vantaa.fi

Heidi Nikula

Project Specialist

City of Vantaa

heidi.nikula@vantaa.fi

Heta Hyvärinen

Project Manager

City of Helsinki

heta.hyvarinen@hel.fi

Veera Peltomaa

Project Manager

Laurea University of Applied Sciences

veera.peltomaa@laurea.fi

Kirsi Silvennoinen

Senior Scientiest 

Natural Resources Institute Finland

kirsi.silvennoinen@luke.fi

 

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Events

FOOD WASTE ECOSYSTEM: TYÖPAJA

8.2.2024 klo 13.00-16.00