Unlocking the Potential of Sidestreams💡

To address the challenges of the global food system sustainably, reducing food loss and waste is essential. In Denmark alone, over 800,000 tonnes of high-quality ingredients from the food industry go underutilized annually. This presents a significant opportunity for innovative entrepreneurs.

A new catalogue highlighting five major challenges in converting sidestreams into appealing food products has been launched. This initiative emphasizes the vast opportunities for transformation in the food sector.

Two prominent experts in the field will share their insights during the session:

• Kristian Ottesen, Director of Royal Greenland, is focused on maximizing the potential of seafood sidestreams by developing them into high-value products.
• Jessica Aschemann-Witzel, Director of the MAPP Centre at Aarhus University, has a deep understanding of consumer behavior and its role in the sustainable evolution of the food industry.

What to Expect?

• Gain insights from industry experts sharing their success stories
• Connect with food scientists and researchers from various fields
• Find inspiration for innovative solutions

Spaces are limited, so early registration is advised! 🔥

Target Audience: This gathering is geared toward professionals and academics in the food industry including those interested in upcycling, food loss at the industry level, circular economy, and food innovation.

Agenda:

15.15 - Arrival and coffee

15.30 - Success Stories on Sidestreams – “Tackling the Upcycling Challenge”

• Kristian Ottesen, Royal Greenland
• Jessica Aschemann-Witzel, Aarhus University

16.00 - Q&A Session - Open Discussion with Speakers

16.30 - Networking and Refreshments

• Engage with other professionals in the field of upcycling

17.30 - Conclusion

Featured Speakers:

Kristian Ottesen from Royal Greenland – Kristian Ottesen has recently taken on a significant role at Royal Greenland, aiming to unlock the business potential of traditional seafood sidestreams and lead sustainable practices in the sector.

Jessica Aschemann-Witzel from Aarhus University – As a renowned Professor of Marketing and Consumer Behavior, Jessica has over 20 years of experience in interdisciplinary food research, focusing on sustainability, consumer perception, and innovative practices in the food sector.

About the Host:

Kost Studio – A food development company committed to enhancing food quality. Their mission is to support businesses in bringing innovative ingredients and products to market.

Together with Kost Capital, they aim to connect innovative talents with funding opportunities and bridge the gap between research and entrepreneurship in the food industry.

The IFFN Project – This initiative aims to unite key stakeholders across various academic fields and the food value chain, addressing challenges posed by climate change. It promotes an interdisciplinary approach to build a resilient and sustainable food system.