I want to talk about food and I actually
first have a question for you how often
do you come home from work thinking what
to make for dinner and then actually
having no clue well it happens to a lot
of people and this lack of inspiration
and I’m kind of curious to find out
about your motivations then what did you
want to pick is it based on convenience
is it based on your food cravings is it
based on your budgets whatever it from
it probably is not circularity and don’t
worry I don’t think that accounts for
any of us yet but I would really like to
share with you why this should be
because what it could really improve
your life so what I’m gonna talk about
in this set is really how we can move
from a linear economy food system more
in tours a circular food system and to
do that I think it is important to go a
little bit to the past because we
actually created a food system after the
Second World War and the purpose of this
system was really to make sure that we
would never have hunger again and we
actually succeeded really well in doing
this and the system that we have built
is very good in many ways we for example
now will have experienced so many
different food cultures from all over
the world here in the Netherlands we can
go into stores and buy food and really
be sure that it’s safe because of all
the safety regulations that we installed
but we also with the efficacy made it
very cheap so also accessible to
everyone in this country so these are a
lot of the benefits of the system that
we have right now but at the same time
we’re with seven and a half billion
people on earth and we know that growing
the way we did is actually not possible
because we are also confronted with a
lot of negative externalities think
about for example the fact that we are
depleting our soil but also yeah the way
we treat animals at the moment but also
other things for example that hunger and
obesity live next to each other at the
same time and the fact that there are
many chronical diet-related disease
those things were really making me think
how can we change them but also another
thing that I would really like to
highlight is that at the moment we are
throwing away one-third of all the food
that we produce that’s a massive and
that is something that really is the
result of the system we have at the
moment if you look at food waste and you
zoom in a little bit on this issue you
see also that there’s one-third of food
waste that we create it’s very much like
scattered all over the food chain so it
starts with farmers throwing away a lot
of food it starts with yeah retailers
producers but actually consumers are
also together we all together we throw
away so much food and it is not only the
food that we waste it’s really about the
things that you throw away so for the
agricultural process we are using a lot
of water land energy but also our co2
footprints so it’s very much related to
the production and a transportation of
food actually by wasting so much you
just throw away all of these really
beautiful resources so thinking about
those things and realizing that we are
on earth now at seven and a half billion
people many people say okay like we need
to take action we need to change and the
circular economy is now really it’s
really seen as a way to tackle a lot of
these issues because it would be great
if we have renewable energies if we can
use our resources without any end it
would be great to live in a society
where there is actually no waste because
if you have a waste room you can use it
for a research in the next production
system but then again we are also
together in a food system with a lot of
actors different actors that have to
cooperate together and then work
together really efficiently in the way
they do now so here on this picture you
can also see all the actors involved so
we’re talking about NGOs supermarkets
the industry scientists the government
farmers and if you want to change a
system where do you start it’s not that
easy
I really feel that the current like
pressure of the market so them you know
the the yeah the pressure for growth the
economic pressure on the system really
locked us down into yeah pointing at
each other and really in some kind of
like passive passive mode so I want to
share you my personal story really to
show how I think we could all start to
unlock the system a little bit and it
actually started when I when I finished
my studies I started working for Albert
hang in a sustainability department and
I heard about the numbers about food
waste but it was really when I started
working in a supermarket store that I
realized that all the food that a lot of
that food is actually still really good
so that was for me really an eye-opener
so together with some other people I
came up with the plan to open a pop-up
restaurant and we opened a really nice
place in Amsterdam where in the morning
we would collect food with our
electrical van and at night we would
cook delicious products and when we
opened people were so amazed for the
things that we were making and we also
thought okay hey this is something we
actually need to continue so the first
step is really to like start small and
local and try to scale up if it’s
possible and when we yeah when we when
we started to open more restaurants who
really also started to see that the
movement could become bigger so we
currently have three restaurants and a
food truck and every day we collect food
and at night we cook four or three
course dinner we make lunch and we make
breakfast and it is really the power of
our creative chefs that can really
create this change and so far we have
been able to rescue like 300 thousand
kilos of food which is an amazing number
we also have an a sorting facility like
a food rescue center where we on a daily
basis sort fruits and vegetables and we
are since a couple of months also
selling that to other restaurants so you
can really see how this like could
snowball this how you can create some
kind of like snowball effects and really
expand the impacts of
rescuing all this food well and then of
course you know to make it circular the
food system is so extremely complicated
and complex you don’t go from a linear
model to a circular overnights so it is
really this the small steps that we can
take now that can help us forward and a
very easy model that we always use is a
laconic bladder where on top it still
says prevention so if we see different
food streams we always still try to
first prevent waste from occurring but
if that’s not possible then a second
life for human consumption is always the
best pick if not animal feed if not we
make biogas and that really is the
lowest option in the Netherlands I think
so to make that also a little bit
practical or give a practical example
how this model then works back to theory
is that we started brewing beers I think
you will all taste it after the
presentation we have made a pure oil and
a veidt’s made from surplus potatoes and
surplus bread and these are typical food
streams that are being widely wasted in
the Netherlands because we produce so
many of it and while we were brewing the
beer we also were in a brewery a lot of
the times and we found out that the
spent grain so the byproduct of the
brewing process is actually really
nutritious and healthy so I started
talking about it with my chef and
together we came up with the idea to
start making granola and this granola is
made of spent grain which was normally
actually mostly fed to animals and still
is so here you can really see how this
model works make you try to upcycle
the actual waste streams that you
encounter and as you can see the plates
is also very beautiful and this is
really also part of the of the of the
changing the sick and the stigma around
the issue of food waste it is very
important that it looks nice that the
people that come to our restaurants also
really have the feeling that they are
having a normal night outs because then
they don’t really have to go out there
way too much so we are facing now still
a big world population growth it’s
estimated that by 2050
we will have to feed more than 9 billion
people and if we want to feed them all
in a nutritious delicious and healthy
way we all have to take action and we
are all part of the food chain so we can
all do this so my advice to you tonight
would be if you go home and you’re a
little bit lacking inspiration on what
you should cook really start with your
fridge and your cupboard first just look
at the products you have there and try
to come up with like a good and
delicious meal that you can make from it
and then if you go shopping which is
obviously perfectly fine buy products
and if you use half of it or just a
little bit of it try to use comes to
conserving techniques we also have an
amazing cookbook about conservation
techniques such as smoking pickling
drying and it is really true that that
is also the best way to add flavor
because the best products on earth like
cheese are all fermented products so I
wish you a very good dinner tonight
thank you for attention
[Applause]
first have a question for you how often
do you come home from work thinking what
to make for dinner and then actually
having no clue well it happens to a lot
of people and this lack of inspiration
and I’m kind of curious to find out
about your motivations then what did you
want to pick is it based on convenience
is it based on your food cravings is it
based on your budgets whatever it from
it probably is not circularity and don’t
worry I don’t think that accounts for
any of us yet but I would really like to
share with you why this should be
because what it could really improve
your life so what I’m gonna talk about
in this set is really how we can move
from a linear economy food system more
in tours a circular food system and to
do that I think it is important to go a
little bit to the past because we
actually created a food system after the
Second World War and the purpose of this
system was really to make sure that we
would never have hunger again and we
actually succeeded really well in doing
this and the system that we have built
is very good in many ways we for example
now will have experienced so many
different food cultures from all over
the world here in the Netherlands we can
go into stores and buy food and really
be sure that it’s safe because of all
the safety regulations that we installed
but we also with the efficacy made it
very cheap so also accessible to
everyone in this country so these are a
lot of the benefits of the system that
we have right now but at the same time
we’re with seven and a half billion
people on earth and we know that growing
the way we did is actually not possible
because we are also confronted with a
lot of negative externalities think
about for example the fact that we are
depleting our soil but also yeah the way
we treat animals at the moment but also
other things for example that hunger and
obesity live next to each other at the
same time and the fact that there are
many chronical diet-related disease
those things were really making me think
how can we change them but also another
thing that I would really like to
highlight is that at the moment we are
throwing away one-third of all the food
that we produce that’s a massive and
that is something that really is the
result of the system we have at the
moment if you look at food waste and you
zoom in a little bit on this issue you
see also that there’s one-third of food
waste that we create it’s very much like
scattered all over the food chain so it
starts with farmers throwing away a lot
of food it starts with yeah retailers
producers but actually consumers are
also together we all together we throw
away so much food and it is not only the
food that we waste it’s really about the
things that you throw away so for the
agricultural process we are using a lot
of water land energy but also our co2
footprints so it’s very much related to
the production and a transportation of
food actually by wasting so much you
just throw away all of these really
beautiful resources so thinking about
those things and realizing that we are
on earth now at seven and a half billion
people many people say okay like we need
to take action we need to change and the
circular economy is now really it’s
really seen as a way to tackle a lot of
these issues because it would be great
if we have renewable energies if we can
use our resources without any end it
would be great to live in a society
where there is actually no waste because
if you have a waste room you can use it
for a research in the next production
system but then again we are also
together in a food system with a lot of
actors different actors that have to
cooperate together and then work
together really efficiently in the way
they do now so here on this picture you
can also see all the actors involved so
we’re talking about NGOs supermarkets
the industry scientists the government
farmers and if you want to change a
system where do you start it’s not that
easy
I really feel that the current like
pressure of the market so them you know
the the yeah the pressure for growth the
economic pressure on the system really
locked us down into yeah pointing at
each other and really in some kind of
like passive passive mode so I want to
share you my personal story really to
show how I think we could all start to
unlock the system a little bit and it
actually started when I when I finished
my studies I started working for Albert
hang in a sustainability department and
I heard about the numbers about food
waste but it was really when I started
working in a supermarket store that I
realized that all the food that a lot of
that food is actually still really good
so that was for me really an eye-opener
so together with some other people I
came up with the plan to open a pop-up
restaurant and we opened a really nice
place in Amsterdam where in the morning
we would collect food with our
electrical van and at night we would
cook delicious products and when we
opened people were so amazed for the
things that we were making and we also
thought okay hey this is something we
actually need to continue so the first
step is really to like start small and
local and try to scale up if it’s
possible and when we yeah when we when
we started to open more restaurants who
really also started to see that the
movement could become bigger so we
currently have three restaurants and a
food truck and every day we collect food
and at night we cook four or three
course dinner we make lunch and we make
breakfast and it is really the power of
our creative chefs that can really
create this change and so far we have
been able to rescue like 300 thousand
kilos of food which is an amazing number
we also have an a sorting facility like
a food rescue center where we on a daily
basis sort fruits and vegetables and we
are since a couple of months also
selling that to other restaurants so you
can really see how this like could
snowball this how you can create some
kind of like snowball effects and really
expand the impacts of
rescuing all this food well and then of
course you know to make it circular the
food system is so extremely complicated
and complex you don’t go from a linear
model to a circular overnights so it is
really this the small steps that we can
take now that can help us forward and a
very easy model that we always use is a
laconic bladder where on top it still
says prevention so if we see different
food streams we always still try to
first prevent waste from occurring but
if that’s not possible then a second
life for human consumption is always the
best pick if not animal feed if not we
make biogas and that really is the
lowest option in the Netherlands I think
so to make that also a little bit
practical or give a practical example
how this model then works back to theory
is that we started brewing beers I think
you will all taste it after the
presentation we have made a pure oil and
a veidt’s made from surplus potatoes and
surplus bread and these are typical food
streams that are being widely wasted in
the Netherlands because we produce so
many of it and while we were brewing the
beer we also were in a brewery a lot of
the times and we found out that the
spent grain so the byproduct of the
brewing process is actually really
nutritious and healthy so I started
talking about it with my chef and
together we came up with the idea to
start making granola and this granola is
made of spent grain which was normally
actually mostly fed to animals and still
is so here you can really see how this
model works make you try to upcycle
the actual waste streams that you
encounter and as you can see the plates
is also very beautiful and this is
really also part of the of the of the
changing the sick and the stigma around
the issue of food waste it is very
important that it looks nice that the
people that come to our restaurants also
really have the feeling that they are
having a normal night outs because then
they don’t really have to go out there
way too much so we are facing now still
a big world population growth it’s
estimated that by 2050
we will have to feed more than 9 billion
people and if we want to feed them all
in a nutritious delicious and healthy
way we all have to take action and we
are all part of the food chain so we can
all do this so my advice to you tonight
would be if you go home and you’re a
little bit lacking inspiration on what
you should cook really start with your
fridge and your cupboard first just look
at the products you have there and try
to come up with like a good and
delicious meal that you can make from it
and then if you go shopping which is
obviously perfectly fine buy products
and if you use half of it or just a
little bit of it try to use comes to
conserving techniques we also have an
amazing cookbook about conservation
techniques such as smoking pickling
drying and it is really true that that
is also the best way to add flavor
because the best products on earth like
cheese are all fermented products so I
wish you a very good dinner tonight
thank you for attention
[Applause]
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