Food Waste

 
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Value Proposition Design: Zero Waste Supermarket

Founders Sara Wolf and Milena Glimbovski of Original Unverpackt (OU) say there is a rising demand for products and services that deal with sustainability and that people demand alternatives to the “abundant” handling of resources. When the two started in 2014, their zero waste supermarket was financed with €100.000,- crowdfunding money that enabled them to open their first store in Berlin. Celebrating their first year in business, they look back at serving 120 customers on a daily basis and managing to save significantly on packaging with the product groups milk, tomatoes and quinoa as frontrunners.
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Food Waste: a Double-Edged Sword or Saviour in Disguise?

One third of all food produced globally for human consumption is lost. Even more baffling: Africa produces enough food to feed the continent, it's just that 50% gets wasted. Food waste is a multifaceted challenge that concerns the entire value chain, from farm to fork. Food spills and waste occur in different phases in the food value chain as a result of various root causes. In a series of articles on food waste Finch & Beak wants to peel the onion on the different challenges of food waste, and provide best practices and solutions of how to overcome the hurdles. In this first part of the series, we explore the issue of food waste and its main causes.
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SDG Consulting: Brewing the SDGs into Your Business Strategy

With an estimated value of €51 billion and an annual production volume of 380 million hectoliters in Europe alone, creating value for business and simultaneously creating a more sustainable path to economic growth, prosperity, and people’s well-being is key in the global beer industry. Today, the industry faces challenges as population growth, changing consumer preferences, climate change, and demographic shifts. Therefore, the integration of the Sustainable Development Goals into companies’ core business is fundamental for future success.
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