What if waste becomes a resource and sustainability is the standard instead of the exception? During this session we unravel the journey from conceptual models of minimizing food losses to the tangible actions driving the market for upcycled foods and ingredients. Together, we will explore dissecting the barriers consumers face and the untapped opportunities that lie ahead. How can we illuminate the path from up-cycled food being a niche curiosity to becoming a mainstream norm? Join us in re-imagining waste as the cornerstone of our food systems, transforming the way we think, produce, and consume for a more sustainable future.
14.00 – 14.15
Presentation
Fred Beekmans, Program Director Circular & Climate-neutral Society at Wageningen University & Research, explains WUR’s vision of a circular agrifood system and shares what principles you need to put in place to move from linear to circular in the agrifood system.
14.17 – 14.25
Presentation
Jolijn Zwart-Van Kessel, Innovation Lead Circular Agrifood at FoodValley NL, will take about the Circular Agrifood Publication and the benefits of upcycling and collaboration to innovate and make upcycling the new normal.
14.27 – 14.45
Picthes
Bosco Emparanza García, CEO & Founder at MOA Foods; Aviaja Riemann-Andersen, CEO & co-founder at Agrain by Circular Food Technology; Rieks Smook, CEO at Grassa are frontrunners in the field.
14:52- 15:15
Panel discussion
Bosco Emparanza García, Aviaja Riemann-Andersen, and Rieks Smook will engage in an inspiring panel discussion, including closing remarks by Jolijn Zwart-van Kessel and Fred Beekmans.
This session is moderated by Marie Asano.
Stage 2 Auditorium
Aviaja Riemann-Andersen | Agrain by Circular Food Technology, Bosco Emparanza García | MOA foodtech, Fred Beekmans | Wageningen University & Research, Jolijn Zwart-Van Kessel | FoodValley NL, Marie Asano | ECBF, Rieks Smook | Grassa
