Surplus food becomes shelf-stable products for food banks

Around 18,500 kilograms of surplus tomatoes and bell peppers yielded 44,000 units of pasta and tomato sauce. The sauces are the first products from Stichting Social Food. The new foundation connects food banks with businesses across the food supply chain. With supply chain partners, it coordinates the processing of surplus food into shelf-stable products.

Voedselbanken Nederland and Samen Tegen Voedselverspilling established the foundation. Rabobank provides financial support and contributes its expertise and network. The Ministry of Agriculture, Fisheries, Food Security and Nature and the province of South Holland support the initiative.

It is becoming harder for food banks to secure enough suitable food. Food waste in the Netherlands has fallen by 20% since 2015. According to PwC, the food supply available to food banks will face further pressure as 2030 approaches.

Matching products to demand

Social Food first assesses which products the food banks need. The foundation then looks for food that would otherwise go to waste. This includes surplus mushrooms or tomatoes that do not meet cosmetic standards.

Growers, producers and processors help process the surplus. This produces foods with a longer shelf life, such as soups, pasta sauces and canned goods. The products are purchased and then donated to the 181 food banks in the Netherlands.

First delivery in Utrecht

Voedselbank Utrecht received the first sauces on September 30. The sauces are intended for more than 35,000 households served by food banks.

Production capacity and funding partners sought

To provide a steady supply of products, Social Food is looking for businesses across the food supply chain. They can contribute surplus food, raw materials, production capacity or expertise. The foundation is also seeking funding partners for the processing and purchase of products for food banks.

Voedselbankennederland.nl