Food waste
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UPCycled4Food: upcycled food as the new normal

On June 18, Foodvalley launched the Upcycled4Food initiative during the international conference "Towards Halving Food Waste in Europe". Alongside a group of frontrunners from the agrifood sector, the ambition was expres..

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Archive Archive

100th stakeholder for Together Against Food Waste

03 December 2021

The 100th organisation has joined the Samen Tegen Voedselverspilling (Together Against Food Waste) foundation as a stakeholder: Zwanenberg Food Group. This is an important milestone for the Dutch movement that aims to re...

Clean Label safeguards traditional meat taste

15 November 2021

How do you guarantee that meat products can be kept for long enough and remain tasty? That was the challenge Aarnink Vleeswaren faced. They chose Masterblends 'clean label' and are pleased with the natural, traditional m...

New b2b platform LEROMA

15 November 2021

Food producers can spend weeks searching for raw materials that meet the required quality standards. Raw material suppliers, in their turn, are looking for the right buyers. The new digital B2B platform LEROMA, a Düsseld...

'Sustainable food system should be a priority'

02 November 2021

One third of global greenhouse gas emissions come from food systems. About a third of all food produced does not end up on our plates. Yet a more sustainable food system remains a blind spot in climate policy, nationally...

New sensors improve the quality of fresh produce

14 October 2021

To truly improve the quality of fresh produce and reduce food waste, you need real-time access to supply conditions and product information at every stage of the supply and production chain. But how do you achieve this? ...

Webinar voedselverspilling

05 October 2021

Een te korte houdbaarheid leidt vaak tot voedselverspilling en dat is niet duurzaam. Tijdens het webinar bespreekt Normec Foodcare het spanningsveld tussen duurzaamheid en houdbaarheid.  Wat we bespreken tijdens ...

HAS starts first Brabant Hbo Food Waste Challenge

20 September 2021

On 14 September, HAS University of Applied Sciences launched the first Food Waste Challenge in Brabant in collaboration with the Joint Food Waste Foundation and Rabobank. Its goal? To make as many students and businesses...

Waste-free week 2021 gave perspective

16 September 2021

From 7 to 13 September was the Waste Free Week. During this week the whole of the Netherlands went #wastefree, full of inspiration and fun actions. The Waste Free Week in the Food Valley region gave us the perspective of...

Edible coatings for fruit to reduce wastage

30 August 2021

An enormous amount of food is thrown away every year. About a third of this amount is food that has gone off or was damaged during transport. A new coating technology from Liquidseal keeps fruit and vegetables fresh for ...

Preventing 11.5 million kilos of waste every week

27 August 2021

Reducing food waste is one of the most important measures against climate change worldwide. Many people do not know this yet. Everyone can help and make a positive contribution. Every piece of bread or squeezed dairy pac...

Bakery industry starts monitoring food waste

02 August 2021

Among the members of the Nederlandse Vereniging voor de Bakkerij (NVB) (Netherlands Bakery Association) there is a great willingness to combat food wastage. Bread is one of the most wasted food products in the Netherland...

Avoid food waste using sensors during transport

28 June 2021

TNO has recently launched the IoT4AGRI project. The aim of the project is to investigate whether food wastage during transport can be prevented at an acceptable cost and to monitor quality losses so that any necessary in...

Schouten makes plant-based mince from residual streams

15 June 2021

Tempeh mince is the latest product from the Dutch family business Schouten Europe. The completely plant-based mince is partly made from residual flows from one of the company's production facilities. With this product, S...

Research into basis for new plant-based food concept

15 June 2021

A new concept for sustainable plant-based food has come a lot closer thanks to a grant of 7.5 million euros. Researchers can use it to create the basis for a method to 'upgrade' vegetable material until it is just as tas...

Can vegetables be kept even fresher?

15 June 2021

Hessing Supervers and Brightlands Campus Greenport Venlo are going to collaborate on innovative solutions to make fresh vegetables last longer, to combat food waste and to develop new sustainable packaging materials. On ...