Background of the Project

There were no shared operating models in the Helsinki Metropolitan Area for reducing food waste or utilizing surplus food. Stakeholders worked separately, cooperation was limited, and large amounts of edible food were wasted. Food service providers especially needed practical solutions for measuring and reducing food waste and for donating surplus food safely.

Laurea joined the project to help food sector companies and other organizations find concrete ways to utilize side streams, develop new products, and build more sustainable practices together with other stakeholders.

Project Objectives

The objectives of Laurea’s role in the project were to help companies find new ways to utilize food side streams, develop practical models for reducing food waste, strengthen the innovation and experimentation capabilities of food sector companies, and bring stakeholders together to co-create new solutions. The project also aimed to increase expertise through training sessions, workshops, and pilots, as well as create solutions that companies and organizations can continue using after the project ends.

Project Activities

In the project, Laurea mapped the needs related to food waste reduction and side stream utilization together with companies, organized workshops, think tanks, and Design Sprint processes, and piloted new ways to utilize food side streams and surplus food. Laurea also developed generic business models for food sector operators, tested new product ideas together with companies, trained stakeholders in reducing food waste and utilizing surplus food, designed a MOOC learning package focused on food waste, and compiled the project’s findings into practical publications and tools.

Project Results

The project created new networks, operating models, and practical solutions for reducing food waste. Together with partners, Laurea carried out several pilots that developed new products and applications for food side streams.

The project produced generic business models, training materials, and the workbook “Five Theses for the Utilization of Food Side Streams.” In addition, the project designed a MOOC course and developed a food waste chef training concept.

The project strengthened companies’ expertise, increased cooperation between stakeholders, and created a foundation for new circular economy solutions in the food system.

All the project results and outputs have been compiled for open access on the project websites:

https://hevinnovations.fi/food-waste-ecosystem/ and https://hevinnovations.fi/food-waste-ecosystem-pilotit/

as well as on Luke’s Restaurant Forum pages:

https://projects.luke.fi/ravintolafoorumi/food-waste-ecosystem-hanke/materiaalit-fwe/ and https://projects.luke.fi/ravintolafoorumi/tarjoiluhavikin-lahjoittamisen-mallit-ruoka-apuun/