Food Waste

 
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Building Back Better: A Positive Outlook on the Post-Covid Economy

The World Economic Forum kicked off 2021 with its Annual Meeting - the year in which we hope to leave COVID-19 behind us. It is clear that we are not out of the woods yet, but the pandemic crisis has also revealed other underlying issues. It has amplified existing inequalities – there are those who have access to work, healthcare, education and digital technologies and those who have not – and has particularly exposed the many shortcomings of our current systems. The more reason for countries and companies to look into opportunities to emerge stronger and more sustainably. The pandemic has hastened the need for transformations and to #BuildBackBetter.
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Positive Impact Through Meaningful Partnering

In a fast-changing world with increasing internal and external risk, companies need to find smart solutions to achieve their sustainability objectives. Building strong partnerships with external stakeholders can help companies increase their positive impact as well as gaining a competitive advantage. This article sheds light on the partnership between Accor and the food waste reduction start-up Too Good To Go, highlighting both organizations’ objectives and partnership’s benefits.
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Better Food for People and Planet

Notably, the food industry is among the first sectors affected by climate change and a wave of new reports and articles about food and sustainability have been published in 2019: What to make of the new evidence of today's food system challenges - from agri-food related climate change, to biodiversity loss, the ever significant food loss and waste and not to forget the increasing poor diets-related illness?
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The Future of Food Conference: London

In addition to an event in Chicago in May, the Innovation Forum's Future of Food Conference will also take place in London on the 4th-5th of June 2019. This two-day business conference will identify the main areas of opportunity and innovation within the food and beverage industry. Specifically, the aims of this conference are to promote candid discussion between key stakeholder groups, highlight leading practices and the companies successfully implementing policies, showcase the latest technology solutions on the market and facilitate collaboration to further drive innovation and progress for the future of food production and consumption.
Alternative Animal Proteins

Will Animal Protein Still Be on the Menu in 2050?

The world population is projected to rise to 9 billion people in 2050. In order to be able to feed the world by then, food production will need to increase intensely. However, this intensification needs to be carefully balanced since environmental impacts are major. The livestock sector in particular is under scrutiny, since it is the world’s largest user of natural resources with 80% of all agricultural land accounts for grazing or animal feed production, and 8% for global water use. With the introduction of different future scenarios to fulfil future protein need such as alternative diets, insects as a protein source and stem cell grown meat, the livestock value chain has to get serious about its sustainability approach.
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FReSH: 25 Partners in Global Platform for Food Reform

At the 2017 World Economic Forum in Davos, a brand new platform was launched with the aim to achieve healthy, enjoyable diets for all, that are produced responsibly within planetary boundaries. A total of 25 global companies such as Givaudan, Solvay, Unilever and FrieslandCampina joined together to launch FReSH (the Food Reform for Sustainability and Health program) under the leadership of the World Business Council for Sustainable Development (WBCSD) and the EAT Foundation.
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EAT Stockholm Food Forum 2017

On 12 and 13 June 2017, EAT will once again gather 500 of the brightest minds from the fields of science, politics, business and civil society in Stockholm, Sweden. Together, they will discuss progress on implementing solutions in an interconnected way to solve climate, sustainability and health challenges by transforming the food system.
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Designing Cool Ice Cream Business Models for the Circular Economy

Early 2017 TIAS Business School in Tilburg hosted a case challenge event to select its representative for the Nespresso MBA Sustainability Challenge. Jan van der Kaaij, Managing Partner of Finch & Beak, took seat in the jury to select the best team for competition in the challenge. Nespresso has been organizing the Nespresso Sustainability MBA Challenge as a means of stimulating sustainable innovation. Previous challenges included sustainability related topics such as brand image and integrated supply chains.
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OpenIDEO Challenge: Crowdsourcing for Food Waste Solutions

If global food loss and waste were a country, it would be the third largest emitter of greenhouse gases. Production and distribution is responsible for two-thirds of the food that is wasted. The final third of food waste happens at the consumer level. This is the framing of OpenIDEO’s Food Waste Challenge kicked off on 19th July, generating 457 concrete ideas to combat food waste. OpenIDEO is a global community working together with leading organizations to drive collaboration and innovation leading to the design of solutions for the world’s biggest challenges.
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What a Lemon! Majorcan Food Waste Innovation

"There are currently a lot of "lemons" being produced by the business model innovation process – but it doesn’t have to be that way": a statement from the recent MIT Sloan article by Professor Clay Christensen. Nothing wrong with the circular economy business model of Pep Lemón, an innovative and refreshing bittersweet lemonade from the beautiful island of Mallorca. But other things can go sour as well…
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