ADDED NOTE … and the winner is… 3D printing foodwaste
During a gathering last Friday in the series “The Hungry City” on the special subject Future Foods, the outcome of the popular vote was announced and this year’s ECOcoin was given by the director of NextNatureNetwork to the team that developed the concept to use food waste and 3D print very attractive dishes based on that material. This innovative idea to upcycle foodwaste has the potential to be implemented on a large scale.
… end NOTE
Every year, NextNatureNetwork (NNN) celebrates ecological heroes by awarding them with the ECO coin price. The theme for this year had a focus on food waste which is estimated to be 30-40% of our total foodproduction. In October this year they sent out a call for proposals in their vast international network to come up with ideas that would:
- reduce food waste
- are innovative
- and scalable
Hundreds of proposals were sifted through by an expert panel and now the 3 finalists are up for the final race of community voting. Log in to NextNatureNetwork and cast your vote to any of these 3 projects. You can use the links for interviews with these startups and tap on the heart at the end of your favourite project.
Turning surplus bread into craft beer
Initiated by Tristram Stuart, a campaigner on the environmental and social impacts of our food system, using discarded bread as input for a premium beer; Toast Ale. With bread being one of the most discarded foods and the current hype of craft brewing, you can imagine that when the Toast Ale becomes a hit, serious quantities of stale bread are put to good use. Just replace about one third of the barley with bread and you are off. This actually goes back to the oldest recipes of beer making (4000 yrs) which was created by fermenting bread.
3D-printing food waste into tasty products (WINNER)
This is a combination of food waste processing, 3D printing and food design. Source food waste from restaurants and supermarkets, mix them to a slurry that can be processed by a printer and bake the result. This is the short version, of course dozens of experiments were needed to come up with something that was edible, have an appealing taste & texture and in the end would look pretty enough on your plate. Their current product is based on 75% recycled food materials.
How an app is helping restaurants cut food waste
The app “Too Good to Go” already has considerable traction. The idea is simple; stores and restaurants upload their surplus food data at the end of the day, set a price and consumers can just click and pay to get it delivered a.s.a.p. Everybody wins; stores sell their surplus, food is not wasted, consumers get cheap food and the app owners get a small fee. Of course you need local concentrations of supply and demand to make this work.
Check it out and VOTE