Siis palun oik ja oma mikrofonid välja, sa võib oleb uita vahe peal ka küsitamil, aga siis võib oleb uuesti välja, et siis taustaa müra, ei sega kedagi. Me oleme just pannud ka lindistama sellel tänas ürituse, et see ka võitakse kõik lindistataks üles. Võib ole siis ka selgituseks, et tänane üritus on meile kahe keelne, et Hollanda se träägivad englise keeles ja seda ei tõlgitta, aga esti inimese oma, aga träägivad esti keeles. Tänane seminar on toivog koostõs Hollandis-Aatkondaga, suud tänahollandis-Aatkondale sellest on hea koostõ olnud ja seda toto on meil ka hea meil, et Hollandis- Hursaatik Öesslem kanel on siin nohus tänad ütlem oma avasõrat. Tuhal see seminar on grimelud võib kohade ja grimelu. See seminar on biolängelingul. Või startime in Estonjan, aga see on tõtsi kõistusel in Engelis, ja see on tõtsi kõistusel in Estonjan seda, kui see on tõtsi kõistusel in Estonjan. Tällas saab seminar on õrkajanajad, kooparשine seda tõtsi kõistusel, ja üle kõisikud teha, and good opportunity with all the examples from the Netherlands. And also we have here Dutch Ambassador Oeslem Kahnel giving us opening words. So the floor is yours, your excellency. Thank you Evelyn. I think it's the most words spoken during the pandemic. Can you hear me? I hope you can. So thank you for allowing me to say a few opening words for this important webinar. Maybe some of you know, but this week in the Netherlands we hosted the online climate adaptation summit. This summit underlined the importance my country attaches to the issues of climate change and sustainability, which include the issue of food waste. If one thing is clear, we should be very careful with the resources we have. Use less or reuse where possible and prevent any form of waste. And one of the most important resources we have is food because without food life is unsustainable. According to available data roughly one third of the food produced worldwide will be wasted. And it is estimated that wasted food contributes up to 11% of all greenhouse gas emissions. These numbers should and could be reduced considerably if we stop wasting food. How do we do this by setting bold and ambitious targets and working together to help each other to implement them? By 2030 we in the Netherlands will have reduced the food waste by 50% compared to 2015. And we are doing this by looking into policies and regulations that are creating barriers for food rescue and by helping entrepreneurs in their efforts to limit waste and to optimally valorize their waste stream. I'm sure many of the other speakers will also touch upon these issues as well. At our embassy here in Tallinn preventing food waste is not just a policy objective. We also aim to achieve actual results. Three very short examples. One we offer the lunch made of rescued food during the visit of our King, King William Alexander to Estonia in 2018. Then at our Kings Day reception in April 2019 for about 150 people, almost all the food was made of rescued ingredients, which otherwise would have ended in the garbage bin. And finally with our help, as we speak, food rescue audits are being implemented in three Estonian companies. Hopefully the results of these audits will serve as an inspiration for more Estonian companies. If companies are unable to rescue food, they can donate because unfortunately due to the health and the economic crisis the stock of food banks worldwide are almost empty. We should all look into possibilities to help those in need. And on a personal note in our home we only buy the food we need and we never throw anything away. So even though this is a challenge for the society as a whole, we can already start making a change ourselves. In conclusion, many thanks to our partners, the Stockholm Environment Institute in Tallinn and the Estonian Food Bank for our great cooperation, which we hope to continue in the future. I wish you all an exciting and inspiring webinar with a fantastic line up of speakers. Unfortunately I will not be able to stay for the whole webinar, but my colleague Kadri Pedas will and she will hopefully also answer any questions you might have about what the Netherlands is doing on this. Thank you. Thank you very much, Eslem. This was for your kind words and also thank you again for such embassy for your cooperation. This has definitely been good to give all these good presenters today. Thank you. You're very welcome. We will turn to Estonian now for a short start up before we continue with presentations. Thank you again. Ja nüüd siis jahma tänase päeva juurda. Võib ole kõigebalt välja tege, kut ma juba rääkisin mikrofonide või. Sellest kuule vajaaname.  Aga innovatsioonist teaduse arendustekavus rakendamisest. Eemise lasta on toiminud ümarlaud, et kus me rääksime sellest, et kuidas etendata toidu raiskavise vältimist, etendata annetamist siis väga sakelikeis läpile ovolga mõttab kas ja millis tehnologilisab api vahendi või ite platformi vajadust nähakse, ning sellel teemale ka jatkamed selkitada välja millis tehnologilisab lahenduset võiks toidu raiskamisab vähendamisel ja see võib olla loodetavaste seotutka peatsalt algavakselereita stone ja programmiga kus loodetavasti sellel välja kutsel on mõimalik kaakata lahendusileidma. Pääme olulisaks seoses ring maendus olen ülemne kuka kaardistada ja ka siis sellist oskuseid või töü kohti mida istin on vaja ja näiteks teema haku pesti ja hästi toidu jätmete audititega, millest ka tana tuleb juttu saada parem millised teinuseid ja oskuseid on meil vaja selleks, et edukamat toidu jätmetega niolta võidelda.  Nüma räägin eraltiga natuke selles tannetamise toidu ümpärjautamise etendamise blokista mida tavaliselt käsitleb sociaalministerium kuna sociaalministeriumil on tegelikult tendalga maja sisest, et täiesti selline toidupäästmises et tegavus kõva välja töötatud ja sieltsis osa tegavuse on sellese toidu jätmete teke vältimise kavassa plaaniis üle kanda. Aga eel kõige on fokus muidugi sellale et edan teda annetamist juuda rohkemet abiva ja jätteni ja siis kasatad aga abiva jätte teatikust. Ehk selleks on kindlast oluline sociaalministeriumise suuniste järgimine riigisiseste juhendit ja juhista levitamina. Samuti on sociaalministerium lõtnud see sesmärgik sälgida, kui ta sannetamise kokuse takkavad muutuma millin on annetamise ka hetkaseis ehk kokutak sannetamise kohta rohtemahandmeid, seni on peamistetunud annet toidupankat ja siis sannetamise annete põhjal soovad nad analyüsida kas on vaja mingisugust muut mudelit rakendada et siis abiva ja tälle toidu annetusi veelgi edukamalt suunate ja sellepi toiduraiskamis ka vältida. Kindlast on oluline aga siis juba olemasalavate praktikate veelgi edukam juurutamine ehk näiteks siis toidu ohutu külmutamine selleks et annetust ja perioidipikendada.  I will start sharing my screen, I hope this will work. Yes, we see it. And yes, we, I shortly introduce myself, my name is Twan, I work for Wagner University and Research for over 30 years and 20 years ago I started to get engaged in the topic of food waste reduction. And I will share later some of the learnings and look at more the historical perspective of where we started and where we are at the moment because I think that's also interesting, interesting learning here. And our organization, it's founded a little more than two years ago is considered as the national movement of private sector public organizations and other organizations, NGO and knowledge institutions to make the Netherlands one of the first countries that will meet sustainable development called 12.3 halving food waste in 2030. During our work in the country and in Europe, we got engaged in several programs, also at European scale, and I had the privilege to be coordinator of the first pen European program that was called fusions, and also the second one that was called called refresh looking at what can we on a more pen European way, learn from the topic harmonize, as for example the measurement, but also see how we can get real action from from the ground. In the fusions report and the fusions work that was the first time that on a pen European scale that was looked at how much food waste do we actually have in Europe across the EU 28 at the time EU 27 countries at the moment. And that was the first time we could tell that it's about 88 million tons valuing about 143 billion euros. Also looking at, for example, the environmental impact being 6% of total emissions from greenhouse gases in the EU 20 28. And if you look at the distributions across the supply chain, of course depending on definition because also an edible parts of food waste are in this calculations. We see that relatively most of the food waste occurs with people at home. And we saw that across across the different countries. Of course, we saw that that in countries where the food was relatively more expensive in relation to income that household food waste was a little bit lower but still on the high sides all across across Europe. What is important during that historical process is see the driver for change are building up when 15 years ago companies and organizations were focusing on food waste reduction. The main driver was it's a waste of money is a waste of resources that could be utilized further. But of course evidence is piling up that it is just not just more the food and the value of it and the economic value but it is also driven by environmental aspects social aspects and also that came into place in 2015 that it is part of the global challenges that we see in the sustainable development development calls. The last picture with the fish I added to this is also like we see now of course we are in a crisis we are in a severe lockdown situation in the Netherlands at the moment even with the curf view so it's not looking very good at the moment. But we know that this is just the beginning there will be new crisis that we have to prepare and look at. And the evidence is building up that making better use of our resources, especially also the bio organic resources that we need for food for feed and for other purposes is crucial in challenging these and meeting all these challenges. Climate change about 8% of the greenhouse gas emissions worldwide are linked to producing food that is not utilized. And as of course the first and the best thing that we can stop also the scientific evidence is building up that so much if we want to mitigate climate change so much is linked and related to our food system. Looking at the protein agenda and looking at food waste is the top two priority topics that we should get to work on quickly. But also if we look at other other areas of concern like by diversity loss we see that utilizing the land and the resources better is the best option, including the reduction of food loss and waste the best option to keep our nature and biodiversity ready. In the refresh program that started in 2014 up to 2019 was the first time we got to work on approaches like what if we under hypothesis. What if we bring all the businesses and the public organizations together on a national skill to build what we call nationally negotiated agreements working together in the target measure act model. So working together on collectively building a common agenda but also in that model of creating transparency organization starting to measure better on how they utilize their food resources and building a systemic national program that can actually trigger the transformation towards a better food system. Within that project we focused on approaches and progressing these partnerships in five different countries, including the Netherlands, Spain, Germany, Hungary and China. And we learned so much from that on what is some, what we call a blueprint that could be utilized by all countries in Europe and even wider to see what are the essential models if you want to build national programs. With with focusing on impact. But focusing on impact you have to start somewhere this is a little historical perspective when I started to work on food waste it was in the year 2000 so that's not even on this list because then it was like nobody was really interested. That's of course the time to learn and much and the problem was already there. The first time the government of the Netherlands set the target was in 2009 based on that there was sufficient evidence that if companies would engage in a model of measuring their food waste, there would be immediately quick wins of about 25 to 30% and that is still the case. Based on that hypothesis the government said okay we can get more companies doing and working in a process we might get a 20% reduction in six years from now. But if you look at the figures and I have to explain what you see you see two different lines and the one is the minimum level of food waste. The orange or red one is the maximum level and there's also showing the uncertainty and the data that we that we still have in at country level. But if you look at that on average we didn't see a lot of change despite the hundreds actions that were taken in this years. So it was not lack of action but it was lack of coordination that we saw at that time. But that of course gave let's say the opportunity for those that actually got engaged in the process of working on solution. It was like for them also a kind of comfortable truth like inconvenient truth like we have to build a better plan we have to work more systemically on addressing these challenges. And that's what we started to work around 2014 in the refresh program. And that was the starting point of building the coalition that is now called Food Waste Free United to actually make that we get beyond this status quo and actually see that we can bring this food waste level down rapidly. With the challenge of meeting SDGs sustainable development goal 12.3. Given that we have a baseline measurement for us that meant it was really clear that on average we should reduce food waste per capita with between 50 and 75 kilograms per person if we want to meet that target. In total there is one million tons of food that we have to keep in the supply chain within nine years from now. So this is not a small thing. This is about big impactful solutions that we need to scale. With this coalition of businesses and I definitely want to say the businesses are in the lead here and the others are supporting. We agree on some principles and these principles are not that difficult. It's always utilization and prevention of food waste is always better than utilization and trying to make something out of it. So prevention always comes first then making sure that food if it is becoming a side flow or surplus can be utilized as food for people be it in redistribution or reprocessing. The next step is keep it in the supply chain as animal feed. And that's specifically true for those countries like the Netherlands that have huge livestock sectors where there's a big opportunities to replace also the import of nutritious feed with more surplus. So that's also definitely a very big part of the agenda for us. And of course what could be profitable and a positive thing if you can use biomass to replace the use of fossil fuel as a non regenerative resource. You see everything below. That's what we call waste management. So that's not positive utilization of resources but it is making the best out of it and that's something that we would like to prevent as much as possible. So for those who would call anaerobic digestion making energy out of food waste as a positive contribution, I would like to have a discussion because I don't agree on that at all. It's a waste of resources, it's a waste of money if you invest in making energy out of food waste. There could be opportunities where it is still needed because of legislative barriers but the future is not to make energy out of food waste. Of course we have to keep in the circular economy, we have to take care of our soil. So bringing back some of the unavoidable parts and side flows into our soil as composting could be and will definitely be a positive contribution to the circular economy but not making energy. Systemically means for us working in four different areas in parallel. One is being transparent and showing the impact. So all the companies that are working with this mechanism transparently report to us via our trusted third party that's a marketing university and research. They report on the levels of food waste. You get to learn about that more when Melanie Koch explains a little bit about that model. The second is of course innovation, innovation across the supply chain in your own operations to preserve the food, to prevent food waste reduction and valorize where needed. Essential one is to change what we call the positive norm with consumers. Is that they are more aware but not only aware but also waste less food by setting up consumer campaigning activities. And the fourth one that is maybe probably the most systemic one that is change the rules of the game being it can we modernize the legislative framework that the circular economy can exist. Can we remove barriers, for example perverse subsidies in the systems but also mobilize organizations also private sectors to be more supportive towards the circular economy and the prevention of food waste reduction. So also for example the financial system is a very important part of this fourth part of the systemic agenda. Skipping this quickly but this is where we started. The organization only exists two years. We are at the moment with 75 partners and these are all committed to this stakeholder to this program. A commitment means basically three three levels commitment to the targets by showing it by strategy commitment to reporting and commitment to take to take actions. We call this an ecosystem approach 80% of the logos that you will see here is businesses and it is scale ups startups that can have the potential to become a scale up. It is a lot of SME companies that work on innovation and it is the big companies that can use their skills to create the impact. We have about 80% of Dutch retail business working with us and that's of course a huge opportunity because they have an important role to play in the transition to make our food system more sustainable and more responsible. But also actors in other sectors, catering, food service sectors, the big producers and what is important above the line you see the founding fathers. So we started as a public private collaboration with the support what was crucial of the Dutch ministry of agriculture nature and food. Of course the support of Wagening University building bringing in the knowledge more regional public partners and businesses and network of business including from the financial sector being the rubber mark. So this for us was the basis to start with this front runner group and see how we can accelerate and progress innovation across all the ecosystem. Working with the roadmap I will go through this very quickly but this gives us this kind of scope for where we decide where we take our actions. Our target is one million tons of food waste within nine years from now and we have split that up in different segments and different sectors with clear ambition that we monitor also the progress. Being in consumer level redistribution a very small part of the ambition because luckily in the Netherlands this redistribution program is still substantial but relatively small part of the solution. Reduction of food waste in the out of home channel, the retail channel, more focusing on valorisation of surplus towards food and feed and prevention, producing less and reduction of food losses in the post harvest supply chain. Split it all up in different actions where we will focus on. So what we would love to see is hundreds of solutions connected to this systemic program and these solutions are mostly run by the companies and the business themselves. Building coalitions collaboration and innovation and some of these areas is very close collaboration with government institutions focusing on legislation. For example, all with universities if it is more what we call research and innovation program where still breakthrough solutions have to be developed. Transparency is crucial showing what is the norm in the specific sector. I know Melanie will highlight this also but this has been a major step in the progress that we made in the retail sector by not only collecting the data from the retailers, being able to validate those but at the beginning of last year we had 80% of retail business reporting to us so we engage with them in the discussion. What if we can make this anonymous benchmark public and they agreed on doing this and this accelerate progress rapidly. So we see that since March last years much more solutions are scaled up much more new solutions are being adopted by by these organizations because they also they all know that the whole level playing field in this area is changing. So this progressed a lot of the solutions that are being implemented and skilled by the retail organizations. Just a glimpse of what you can see and it's looking like all different actors might have because of a different strategic position in different different type of focus in innovations. We see a diversity of solutions that are currently taking place, but we will see it in the figures. I expect that food waste levels in the retail sector will be halved in maximum four or five years from now. So we see a lot of progress in this area also because of this transparency but also because there's a lot of solutions out there that can be utilized by these organizations. Examples of front winners also give inspiration to others. I will show two on this slide. One is the involvement also of the private sector, the private sector in primary production because at the end. If we work on reducing food waste, we also have to focus on producing more connected to what is needed in the markets. And that can only be done if you try to minimize minimize production for specific purposes so that you incorporate in the whole supply chain model that you don't have waste. So this company for rising ingredients has worked on fellowization of side flows but has changed now to a business that only produces when they can predict that 100% of what they produce carrots and other products are actually sold in the different markets. In the fresh market, the industry market, but also the ingredients they make out of it for example the fibers and the ingredients they can make for juices and for meat replacements. The second example, that's a very interesting one and I know Peter Goudschwad, I don't know if he's already in this meeting he can talk about this much more. That was the opportunity to test out a model where for example in the Dutch bread market we see that on average every day 300,000 breads every day are baked by the bakers knowing that they are not eaten. So end of the day they are returned to the bakers and that's about 7.7% of all the bread that is baked via the retail chain. This can easily be adopted by offering also fresh frozen bread in this house. We had the opportunity and Peter was taking the lead on that is to test out how that model would work in a specific retail store. So the jumbo here Wageningen gave the opportunity to test this out and based on this experiment proven that 50% of more of the bread at the end of the day didn't have to be throw out and there was always bread available in this store. And consumer like it because typically in the Dutch situation many consumers take the bread home and freeze it at home so it was also convenient to them. The next stage of course is how to scale this up but this is breaking the rules that in a system that has been working on this for many years and that's also the type of things we would like to accelerate and the progress working with our partners. Of course redistribution making good food out of it that's something where we see a lot of initiatives. I know Milk or Arts from Superlicies is the next speaker. This is of course a good opportunity to secure and to rescue food that would otherwise go to waste and make good products out of it. So we see a whole range of solutions in replacing and making new products out of it and part of that is being used for redistribution schemes. As a consequence of that retailers raising way less food there's less food going to redistribution. So one of the alternatives that we are working on massively now is to make sure that food surplus in primary sector but also in trading for example can be utilized directly or being processed into good quality of food also securing sufficient food for redistribution. So this is a next stage model that we are working on at the moment with our partners and I'm sure that Milk will explain more how that works specifically for Superlicies. I already explained this one so the food waste factory that was started the idea started in 2011. That's one of the iconic examples in the Netherlands that has been out there for four years now that produces 10,000 litres of soups and sauces every day from surplus food supplying to at the moment about 50 different clients. Due to Covid the situation is definitely worse but we hope this will catch up quickly also showing the evidence that it can be done but the next step is of course to even make it more systemic. But going to that level of producing tons of good quality food has proven that it can be done on a good way. In our discussions there's always dilemmas for example the relation between packaging we see it as a trend in Europe especially also in Netherlands that people at home don't consumers don't like plastics they don't like packaging. But you cannot just take it out because if you just remove the packaging and have more food waste the ecological impact will be way worse than having a little plastic around it. So these are the type of dilemmas that we are engaged in also because many of the companies have committed to reducing food waste but also have committed to meeting the European and the national plastic packed targets on removing plastics and reducing the amount of plastics and making more recircular. So this is definitely a topic that's also very important in the discussion and in our actions. But there's also other dilemmas so what's the use of for example technologies to tell the shelf life of a product technology that's available. But we also want to make sure that people can still trust their own food and use their own knowledge and senses to be able to agree on that after for a shelf stable product or product that has a best before date that it is still safe to use their own senses. But we are looking and experimenting how technology can can support people taking more conscious decisions on shelf life of product. Of course restaurant sector being very important. We engage with several partners including Rabobank on creating more awareness and launching what we called food waste challenge in restaurants that has run for the last year. Last year it was stopped because of the covid situation and many restaurants are also closed here but we are ready to go when the sector opens up again hopefully around summer this year. Consumer is important. We see a reduction based on what we believe the level of awareness but I definitely believe that the reduction is also caused by a new generation of campaigning and that campaigning is much more focused on the positive norm. We are not showing food waste because that more or less confirms the people like it's normal to have waste. So in our campaigning on food waste you don't see any food waste. You see the positive element how to utilize your food better and we go to more in the role of using influences social media role models specific to relevant to the specific target target groups with effect because the level of food waste has been reduced in 2016 with 2019 with 70%. And on the base level measurement 2013 with 29%. So we see good progress. Hopefully this can be continued with that modern campaigning activities that we have engaged in. With the crucial element also involving the young generation. We have set up full education programs so that all children from small to professional education get to learn more about the value of food and what to do. And to preserve it. Also looking at that positive way by introducing also the national mascot for food waste free campaign Becky. Changing the rules of the game working together with the governments at different skills of national but also European is also crucial. So working with the key stakeholders we identified the top 10 priorities of rules of the games that should be changed to make it more interesting and relevant for all companies to utilize their food. I won't go into detail there because it's also very specific but these are the type of things that need to be changed if we want to meet our targets. And that's on things that are relevant for consumers so unpack labeling but also for example allowing that food waste unavoidable food waste can more be utilized as feed for animals to replace for example the massive use of soy. But also looking at the financial and the subsidy system. And of course and that's my last slide. Netherlands is a very small country but very big in agriculture. So we also feel and I feel that also with the companies that we work in as an obligation to collaborate with businesses and organizations across Europe and wider. To make sure that this whole process of utilization of food resources is adopted across the world because that is needed at the end to create massive impact. So we are always ready to engage in new collaborations across the group and especially of course with Estonia to see how we can work more closely together. And I'm very hopeful that I explained we have been working into European program just yesterday. We submitted the proposal for a Green Deal call together with our partners in Estonia to work more collaboratively on the European skill to get this to the next stage. So we are comfortable about our proposal but of course it's open to review by the commission that we hope we can start in this collaboration. And if not find other ways to keep connected. Thank you for your attention. Thank you Tuan. This was a very interesting presentation. Do we have any questions from the audience? I don't see any in the chat line but if anyone wants to ask. If not now then I will ask a question myself. I mean this is definitely very interesting and you also said that Netherlands is the frontrunner and we sort of look up to you what you have already achieved. But can you bring out like this one or two things the most important key elements that have enabled to achieve the success both or also something that you maybe recommend to Estonia. To achieve both at state political level and with companies. Yes and of course and that's in the name it's you need to do this collectively no organization can do it by himself. And I think what we found is very important is to build this ecosystem approach because in a mature ecosystem where you see like we have a target to work on you see all type of new innovations being set up by startups but also big businesses are looking. It's about working collectively to meet those targets in a mature ecosystem and the government has a key role to play in facilitating that but also what we found is very important is to make sure that also the legislative framework and the rules of the game also are adopted to this new type of system. And that's maybe the most challenging one but that will help and that will also help companies to invest in scaling up activities if they see that the legislative framework is changing to the positive mode. But at the end it comes down to collaboration and looking at long term how does a real responsible and good food system work at and looking at consumption and production stock. And I guess not to be afraid of the cooperation. Yeah and there's no quick fixes but what we see is the target measure act model as being promoted by also other organizations across the world it really works. So we see with our stakeholders they come in is like OK we don't think it will work for us. And we just had a meeting with a company that reduced their food waste with 66% in just one year just by getting active in that mode. And they also said two years now that doesn't work for us. They saved a load of money and they made progress in one year and so if you ask the question yourself doesn't work for me. Please be open and explore and step in this journey. And once you see the success you won't stop. And this actually comes to know we have two questions now come up. And one is what you also mentioned in the beginning but what motivates industries and shops to reduce food waste. What would motivate them to do this cooperation. And that's of course a very relevant question that you cannot just answer. It's the money or it's the ecological social element. You have to go down to like what is the real reason for a company to exist. Is it long term short term and then the answer might be different. But if you're interested in financial aspect social environmental there's always a link to be made because food waste reduction is one of the best options to work on making profit. More profit by treating your resources better. It's one of the best things to mitigate climate change because the impact is way bigger than many people think. And socially getting the food to people that need it because it is there. It's very rewardable and we see that all the time once we got to facilitate that this food is giving to people that cannot afford it. And I see Milko on the screen so he's going to explain about that a lot more. But that's also showing the value of food and that's so rewardable. But at the end, think big also. It's not the small thing. Yes, thank you. And also there's a question, a balance between reducing food waste and over packaging. There are studies on that or taking steps on that. Yes, there are a lot of studies and we just from marketing published a study on this. So happy to share that with you on some of the key aspects and with some key figures. This is not easy. And that also has to do that the perception of the public and the organizations is different to what the experts say. So it's mostly also a communications problem. And also communications because there's some people that believe that biobased is part of the solution. Some believe in steel, others believe in plastics, et cetera. So it's also sectors that will promote their solution as being the best. That doesn't help necessarily. If there's no organization overarching that can identify and mention the real facts and not talk about emotions and beliefs.  I see we take a few more minutes for a question. There's also a question regarding the situation now with COVID. That as Netherlands is also a big exporter. How do you fight against food waste if something goes wrong in trade balances or like with COVID related crisis? That's a very good question. And of course, COVID is very negative as a symptom that we see. And hopefully we will overcome it soon. But it also was kind of a test on how resilient the supply chain is. And what we saw is that many supply chains have been very resilient because the Netherlands is a trading country. So in fruit and vegetables we saw less food loss and waste than before COVID. But in some areas like the potato sectors, we saw 1 million tons of potatoes being destined for producing French fries all over the world. That has been maybe not wasted, but it has been used as animal feed. 1 million tons. And there you can of course see like that sector is not resilient at all. They have one option, produce French fries all over the world. And there was no plan B. Plan B is to feed it to cows. And you can consider like is that one of the best options, but that proven that resilience and being flexible having a plan B, C and D is an essential element. And that's when the trading DNA of the Dutch entrepreneurs has helped a lot to make sure that in most of the sectors there has not been additional, but there has been less food waste because the Netherlands sector has been more responsive. Except for those areas that are fully specialized. Okay. Thank you. I think we will. Thank you very much. This has been very interesting, but I think we have to move on. And some of the questions are maybe also related to the next presenter who is Milko Arts from Superlicious. I will share the screen now to move on with to show Milko's presentation. Go ahead, Milko. Sorry. I think I was supposed to. Sorry. I stopped this because I was supposed to share the sound also. It's just a second. Okay. I don't know if I can see if you're here. Sorry. Do you hear? I said bull by all my own. Yes. And so where I can't be. Eifelik mulle meile allemaal kui jõhime dood. Ik mõn vethuader van innovatie. Mõnedere mäng datad innovatie gaat over technologie. Me innovatie gaat over dingen betemakel op en andere manier. And what you see here is, het klopt. Het klopt op allerlei manieren. You make a product that is healthy. You make it from things that would get bigger. You make it from people who would have no job. You make it from people who would have no food. And you make it from people like all of us. Who actually do very good things. But there are so many things we have to do on a day. And if you can just eat a cup of soup and think, but this is delicious and it's good, it's so close that this brought together. We don't really do that. Here it's always his own hock. And this is the society that we all have to want to be. We are all different. We can do the things that are good with each other. And then also in an easy way that fits yourself. This is really the ultimate innovation project. The food I bring to a better society is really great. Are you speaking now? We can hear you. Yes. Can you hear me now? Yes, I can hear you now. It just seems that if I do the fly show, it jumps straight, it starts going fast. So I will keep this like this. Okay, okay. If you can start at the first slide, I don't know if this is possible, if not, then we keep it here. First, well, thank you for inviting me here. My name is Milko Arsch. I'm the founder of Superlicious. First brief introduction of myself. I am relatively new to the food industry. For over 25 years I have been working as a journalist and daily columnist of the Dutch leading newspaper, the Telegraaf. But in the end I got really fed up with all the negativity of the media that the media was spreading. There is a rule in journalism that says good news is no news. And I got tired of it, tired of all the quarrels, the fights, the wars and abuses. So what I did was I left my job with the intention to come up with something that would be good for everyone. It turned out to be superlicious. I will give you a brief outline of our business and some of the hurdles and opportunities we met during our five years journey now. I need to warn you that my story has a slightly different angle. Fighting food waste is not our only priority. We practice a different kind of entrepreneurship, doing business by touching people's hearts, I would call it. But first let me introduce you to Superlicious. I don't know if you can watch the video again, it works, but the video gives a short introduction by an elder man of the city of Eindhoven that sums up the essence of our brand. So maybe we can start it again, trying. Okay, the video, I start the video again. Yeah, please, if you would. Eigust bullen we all good things. I am a lawyer of innovation. And everyone thinks that innovation is about technology. But innovation is about making things better in a different way. And what you see here is, it's right. It's right in all ways. You make a product that is healthy. You make it of things that would get bigger on the way. You make it with people... Well, Evelyn, I think you can stop this footage because it doesn't work quite well. But it doesn't matter if you can go over to the next slide. Yes, this is what I want to talk about. Our USP's business model, our challenges and the upside and conclusions, questions I will gladly take after the presentation. Can we move on to the next slide? Okay, thank you. The USP's. Can you take one slide further, Evelyn? Okay, I only see two then. The USP's are with every bowl of soup dishes. You're also donating a bowl of soup to the food bank. With every bowl of soup dishes, you're fighting food waste. Because our soups are made using waste vegetables. And with every bowl, you're creating paid employment for someone struggling to find work. I will only take you to these first two bullet points today because that's why we are here for. I will also focus on our selling strategy because making food items from food waste is one thing and that is really not that difficult. Selling the products is more of a challenge. Can we go to the next slide, Evelyn? I'm sorry. And the next one. Okay, so one for one. What does it mean? First of all, we are the only company in the Dutch food industry with one for one brand promise. One bowl of soup for you is automatically one bowl of soup for the food bank in your hometown. We insured this brand promise through a contract with the association of the Dutch food banks. The organization was also one of the founding fathers back in 2015 and still is a prominent partner. So we work very closely with the food banks in the Netherlands. Second, in the world of marketing promises are easily made but in most cases never met. Soplicious needs to be trustworthy. As a social enterprise credibility is key for us to our success. This means that every six months the board of association of Dutch food banks checks our numbers. How many soups did we sell? How many soups did we donate? These numbers must always add up. Until now we donated together with our customers about 1.3 million bowls of soup to different food banks in the Netherlands. The third part is that we deal with many stakeholders partners in our business model in order to fulfill our brand promise. Connecting the dots is essential. We connect the catering and hospitality branch. We also connect city councils, local businesses and corporates with superlicies and with the food bank in their own towns. Last but not least, we connect suppliers of residual streams with our producer of course. What is very special is that all of these parties are not just in it for the soup dishes as it is of course. Even more important is that they share and actively support our mission to grow a company that is big enough to supply every client of every food bank in the Netherlands on a weekly base with healthy soups made from vegetables that will be otherwise thrown away. And that made possible by a team of people who have a distance to the labour market. This means that we put a lot of effort into building and maintaining relationships. So we organize many events and excursions for our customers to local food banks. Also we provide all of our customers on a monthly base with internet presentations on how many bowls of soup they have donated and so on. They share this with their customers who really appreciate the growing numbers. Also many restaurant staff members tell us spontaneously that they are proud they serve souplicies. Can we go to the next slide, Evelyn? Yes. We also have some hicups. Let me first tell you about the food waste where we are as well. We have two brands of soup. The first one is souplicies. Souplicies consists of 22 chilled premium soups each season. We sell them in the business to business and business to consumer market. And these soups are easy on sold sugar and fat and so good that they make your tongue pearl. We sell the soup to everyone who wants to buy them. To give you an idea of our customers, souplicies is serving large catering organizations. In the Netherlands to big companies like Philips, KLM, Heineken, Ernst Jong, as well as the schools, hospitals and cities and sheltered workplaces. Last month we entered retail by starting our first pilot in a supermarket. Second, our other brands surprise we produce exclusively for the Dutch food banks. These chilled soups consist of 100% residual creams and broth. They are just as tasty and healthy as the souplicies soups. In February 2020, just before COVID-19 we produced 20,000 litres per month. That's about 80,000 bowls for the food bank. Our forecast was that we would end last year, 2020 at 50,000 litres a month but sometimes life surprises you. By the way, the name surprise is of course refers to the notion that we never know what vegetables we will receive for our food bank soups. So we combine surprise with soup, surprise. The vegetables for the soups are donated to us by big companies that process vegetables for retailers like Albert Heijn and Jumbo, the two major supermarket chains in the country. There are so much good foods waste available that we easily could produce 500,000 litres a month. So you see, producing isn't our challenge. Selling is. We go to the next slide, Evelyn. This is sales and challenges. Yes. It's about old school thinking. Often you can only put new ideas in people's head by first removed from old ones. Some of our customers in the business-to-business sector were afraid that customers will think our soups are too expensive and even if people would buy them, that the margin on our soups wouldn't be profitable enough. However, in the many places we sell, it shows that people are willing to spend more on such a quality product. Thereby all buyers are happy with the margin they get from our soups. In most cases, sales of soups increased by 20%. In some cases it even doubled because people love doing good, especially in challenging times like these. Can we go to the next slide, Evelyn? No, just one slide back, yes. That doesn't matter. Most business cases are built to generate as much profit as possible. So much businesses are prepared for war or one step further, they are already being constantly at war with their competitors. This is old school too. With superlicies we spent half our turnover on soups for the food banks and yet we thrive. We all know that businesses with a just cause perform so much better than the competitors who are just about the money. We believe that superlicies is one of the front runners of a new, more humane economy, an economy that has meaning to our life and at the same time earns you more than decent income as well. Next slide, this is good. Can you go one back? Yes, okay, thank you. Let's end this presentation on a positive note. Let's summarise what was said before. Almost every company and customer of superlicies is also a strong advocate of our brand. It really is heartwarming to see how many people are enthusiastic about our concept and are offering their help on all levels. People tell us they are glad to pay double the price they were used to pay for soups, if in doing so they can help people who are in less fortunate positions. At this moment there's a lot of turmoil going on in the Netherlands. Angry people are even attacking our hospitals. All around the world we can see chaos, anger and despair. Unless we like to think that there is a mentality shift in the making. Maybe we will slide into a world where soft values like friendship, caring, inclusion and of course sustainability will become the main drivers of our economy. And I think this is happening right now. In the Netherlands so many new businesses arise, striving for a better world. It gives me courage. I imagine that you expected a different kind of presentation. It would make sense because this is a spokesman fighting food waste. And although I did not elaborate on that, this is also what we do. And of course I cherish and appreciate and admire everyone that is trying to fight food waste because it's stupid. It's total madness to throw away good food, so much good food while at the same time people are starving or suffering. It makes sense to fight food waste. Intellectually it's the sound and decent thing to do. But diminishing food waste is in my view mostly a matter of the mind to many people at this stage. It's a technical thing. Of course this problem should be tackled. The industry should take its responsibility and make amendments. But we should do that so much more subjects. Solve problems as climate change, migration, inequality between north and south. For me food waste should be more than one of the many big problems we currently face, at least as powerless and helpless. Smart technological solutions and smart cooperation will undoubtedly decrease the problem. That's for sure. But I think it would surely help if you can bring it home to people. Really bring it home. If you can find the human link. That people not only approve our actions, but really embrace them. To our surprise, Superlicious has been developing itself into a real love brand. People are happy that they can help someone else just by eating delicious soup. By doing so, it's not only a matter of the mind, but above else also a matter of the heart. And I wish that to all food waste fighters that it will also be a matter of the heart. This was my presentation. Thank you very much. Thank you. I guess that's the question, but I have to move now back to... Yeah, it does matter. You can skip it, I think. I'll go back to the screen here. I think I will check now if we have some questions here. Okay, I see a comment now. There was a question about donation. But do you have any... I don't see any your related question to you.  I was just thinking that in your work, do you also have some leftovers of soup or the products that you make soup from that you can't use everything? No, because if we have leftovers, then we always donate them to the food bank. So there is no waste at our firm. There's also a question now. What is the proportion of selling your soups and giving it free? Proposition of selling the soup. What is the proportion of selling your soups? The ones you sell and the ones you give away? Yes, what's the connection between them? Well, we need to earn money to make the soups for the food bank, of course. So in the price of every liter of soup we sell to the business to business and business to consumer. There's an amount of money reserved for the food bank soups. So for every liter of food bank soups we make, we need a euro to finance it. So that's why our soups are relatively more expensive than other chilled fresh soups. And also there's more like rhetoric question where the food waste is something that we can avoid in modern society rather than inevitable. Ja, well, I think there will always be a small amount that is inevitable. But we can do so much more than is being done right now. But I think it's a shared responsibility not only the government or the industry but also the people should play their part. And I think you can only have them do that when you are seducing them, enticing them that it's good or the just thing to do or that it's fun or that it's very tasty. Souplicies is a premiums brand of soup. We make a very good soup. So it's not a punishment to eat it. On the contrary, it's a decent thing to do. If you like good food. Also as healthy as possible. Ja, okay, thank you. It's a very nice example. But the time is going fast so we have to move on now to our next presentation presenter Peter Hausbar who will talk also another example from Netherlands. Please Peter, the floor is yours. Ja Evelyn, juur supposed to share the presentation. Okay I was supposed to just to be sure because my Internet connection can be a bit wobbly around this time of today. Kristina, can you can you share the presentation so that I don't sort of lose? Yes, I can share the presentation. Okay, thank you. Thanks, Kristina. Good day all, including Milco who I know very well and who actually knows part of my story also very well. I'm Peter Goudschard. I'm one of the board members of a foundation called Waste is Wonderful. And today I will explain a bit about where we stand, what we stand for, and hopefully inspire some of you. Can we go to the next sheet? In 2018 we started with eight entrepreneurs fighting food waste joint campaign. They shared a belief which is food should not be wasted. Actually Milko with two polishes was one of the starting members. And at that time we were not organized other than that we had meetings with each other, talked about where can we help each other, where do things come together. But already in the left you see a picture of the Grünenwoche in Germany, where the Dutch minister of agriculture presented a gift to her German counterpart, which was build up of Waste is Wonderful products from the entrepreneurs. We had a campaign there about awareness. Are you underestimating food waste? And we got coverage on this lounge, which was nothing apart from that these eight entrepreneurs started to communicate together in 21 countries and in the tree of the national news magazines in the Netherlands, which was very interesting. Food waste is, or fighting food waste is hot. Next sheet. Basically we started working together and building more from just shouting out together. We were thinking what are we and what are we delivering to the member entrepreneurs. Basically the vision we have is that food entrepreneurs that have a societal focus like Milko are essential for food transition. And that's the type of entrepreneurs that we from Food Waste is Wonderful try to help. Basically where we can help them is that the entrepreneurs we combine or that collaborate, they all try to solve food waste with and in their products. So basically by helping them doing that in combining the shared voice of the entrepreneurs to reach more companies and consumers to start helping, we can add value to them. So the Dutch text in the middle is these products make waste wonderful or very tasty. Next sheet, sorry. Apart from doing so with the own products, we also try to get other companies, retailers etc. to share in this mission. We do tests etc. In the middle you see a shelf in the supermarket which was one of the major retailers where we started together with a shelf just sharing these waste-based products. To show that it's worthwhile to have attention to food waste in the supermarket which so far was quite invisible. We did tests to fight beliefs, present beliefs for example retail that a crooked cucumber cannot sell. We actually sold it at the same price next to the regular cucumber at the same price again and 40% of sales was crooked. The entrepreneur that did this actually is still selling these cucumbers. And some other retailers have followed the example. Next to that we've been discussing with Dutch members of parliament about food waste and we got into the canteen of the parliament which is kind of a political push to get more attention for the topic which some of the individual members also do but together we reached a different and bigger audience. Today we have a very varied assortment which offer the companies that start working with us an easy first step to start. As you can see, Superlicious is not one of them at this stage because Milko had a certain stage with his development plans and the opportunities that we were able to offer him made the choice not to focus his energy on this direction and with success the different direction Milko chose was very successful so congratulations with that. Next up, sheet. What we tried to do is we're a foundation. We started the foundation to be able to have our own money to hire people independent to work for us. Stichtingdoon, which is a foundation in the Netherlands which gets it money from a sweepstake, I think the word is. They support societal initiatives and they've decided to support us last year and doing so again this year which gave us a base budget to really start an organization. Up to that moment we were fully dependent on volunteers which is a business model which does not always work if you want to be professional towards the market. Today we have one central lead chief, we call them chiefs. We have one working on direct to market working on marketing campaigns. The chiefs are supported by focus groups with members from amongst entrepreneurs with certain skills. All is based on hiring independent people part-time. The focus on direct to market is one that was not in the initial plans that we got granted at the foundation Doon. But in the Netherlands with Corona all food service was locked. No opportunities there and actually that was one of the spear points in our strategy so we needed to turn around in the start of the year. Currently the focus of the chiefs is on direct to consumer business and direct to small trade specialty stores where we expect growth. On the second element is we sell packages, special gift packs around Christmas time and full year round with an assortment of products. Next sheet. Some of the things I already explained. Today we have not the eight but 23 participating entrepreneurs. We offer the chiefs offer three different dimensions of benefits for the entrepreneurs. One we strengthen individual entrepreneurs by helping them to increase their professionality, become more robust entrepreneurs. So in the end they also individually have a better perspective on sustainable commercial future. This is partly offered by the chiefs, partly offered by other third parties that like what we are doing and help us and partly the entrepreneurs learn from each other and we facilitate that. We unite the group, the group of entrepreneurs and that all happens around the shared mission fighting food waste. Several elements there. One we try to share definitions. What's the definition of food waste and how do we communicate around it in a way that attracts consumers and other customers. They understand the impact that they have by buying these products. And on the other end start shared campaigns for attention for about the individual brands and the shared brand. What we specifically not do is create an umbrella brand that's leading.  That's essential of the strength of the collaboration. And the third one is we accelerate that's something we decided on already when Milko was there. We try to reach new markets and new customers for the individual entrepreneurs by growing the shared reach of customers which can both be retail, food service and today we have a strong focus on direct to business because food service is locked and retail is focusing on keeping the business going under all the stress we face with corona. But as of next year we are going to work on access to retail for individual entrepreneurs. There won't be a shared proposition standing in the stores but we will be helping the individual entrepreneurs to get access to the natural change on the shelf. Next sheet. In short what we did achieve last year we built the web shop we started the direct to business we sold 4,000 Christmas packages of gift packs we professionalised also the communication we have a monthly newsletter for fans we have been piloting the direct to business market which are the small stores we had several sessions with entrepreneurs to learn with and from each other we were successful in getting funded for 2021 with the intention to be more or less self dependent with a margin on sales in 2022 so we are not dependent on grants anymore which is of course a risk We got several companies initiatives that have been helping us we have been selling products together with ASN amongst their fans and we have been distributed we have been communicated in the post code sweepstake calendar which reached 2.4 million households that's the interesting thing of entrepreneurs like Milko people really like what they are doing they like the good story behind it and they are willing to help which is an important element in getting the business spreading the word in a way next again the interesting thing is that when you work together really work together and are not afraid to share it gets big today we have 2.000 direct followers that follow waste is wonderful and it's direct media 900 people received the fan mail the monthly letter in the fan mail what the shared voice of the customers the shared fan base is 90.000 that we reached with campaigns so that's the amplification of working together what you see underneath the picture with the Christmas tree that's about the gift trees we give the consumers that get the box also tips about how do you save food waste in your own home household the thing with the the prices that's the tree entrepreneurs that sold the most gift boxes in their fan base and there's only one product of themselves and many other products of the other entrepreneurs in those boxes so they help each other by selling those boxes that's again the amplification of working together last year we saved 85.000 kilogram of food waste in direct shared activities which is only a part of the food waste all the shared entrepreneurs saved in their total operation which is more or less 60.000 kilogram per week in the base of entrepreneurs that we have today I think this is the last sheet I'm not entirely sure yes, very willing to answer questions thank you can I get him there was another question straight to you it was the question that came before but I think it's also related to your and also Milko's presentation and it concerns the best before food from the supermarkets and retailers that how is the issue of question of responsibility of the safety of the products sold and in Estonia this seems to be one of the main concerns of the supermarkets which makes them rather throw the food away rather than give it away for free I'm not sure if Twan is still there because he's very into the best before date the entrepreneurs I work with they use this type of products as an ingredient which makes it a different story but how the Dutch food banks handle it I'm not entirely sure Milko, do you know? Yes, well there's good and there's bad news Peter because the good news is that the amount of food waste by supermarkets is diminishing rapidly and that's because they have a dynamic pricing system that means that the food gets cheaper and cheaper when it's near the dates when you can buy it most of them have on the last day of best I think I don't know what's it in English but the one that's the best before the best before I think yes and it's about 50% discount but the other side of the medal is of course that the food banks suffer from this victory of reducing food waste because before they were working together with the supermarkets very good so whenever the supermarkets had some food waste they could send it to the food banks and it was distributed on a very efficient level and now there's a lot of shortage with the food banks because they get more clients because of corona and at the same time they get less food from the supermarkets because this action is very successful so there's a ... Pieter? It's catch-22 It's a little catch-22 situation Okay, there's also one direct question to you Pieter about the funding like where do you get how do you fund your work? It's a mixture It's partly idiots like me that spend a lot of in kind of their own time but increasingly we're professionalising so then you want focus and availability full time so today we have one element that's contribution of the participating entrepreneurs so they spend a bit of money that we can ... on hiring people we have this Dune Foundation which gives us quite some ... that's like 140,000 euros in 2020 and the third element is that we are specifically with the direct sales we're doing the margin we make on the gift packs and stuff like that that's margin that we can use to hire people again so that's the self funding part of the concept in the course of this year we want to move almost towards self funding with the marginal sales and there's a bit of a European fund we most likely will get a base funding of 25,000 euros a year but I'm still working on Thank you Yes, but we have to move on now with presentation from Melanie Koch from Wagening University and talking about food waste audits Melanie, the floor is yours Yes, thank you I will share my screen first I think you see my screen now and you see the presentation I will first shortly introduce myself My name is Melanie I work as a researcher for Wagening University and Research I work especially on the topic of food loss and waste and the valorisation of it We did several audits for companies and also for supply chains both in the Netherlands as outside Europe like Nigeria and Kenya but for this presentation we will focus on the Netherlands only and I will focus on the importance and the benefits of what companies can reach when performing a food audit We can't see your slide mode Let me check Which one do you see now? Now it's slide mode, thank you And now still? Yes I don't know what it did We already saw this slide because 20 months had more or less the same slide so I will more quickly go through it and won't explain everything Since the publication of the Sustainability Sustainable Development Goals by the United Nations in 2016 measuring food loss and waste has received a lot of extra attention and especially the Sustainable Development Goals 12.3 to half the back capital global food waste at the retail and consumer levels and to reduce the food losses along the rest of the supply chain And there were three drivers for this It was the people, the social component the planet and the profit part Well, someone already explained it so I won't go through it again So the ground rules of the Dutch approach also explain it one because we are colleagues together so we have the same background but at the end our presentation was split So I also won't go through this at all but the main thing I want to see is that we want to use research the best way as possible in our food network so from farm to fork and our target is to keep the food resources within the food supply chain or as food or as feed so that are the green parts as explained earlier and we do this by the target measure and act approach and I'll explain more about it because how to do this to valorize and to prevent and reduce and valorize food losses is to first to create insights it's very important to create insight since this is the starting point we use the measure target and act approach since what get measured get managed where you know where losses occur in your company you can do something about it because what we see is that food loss and waste occur within the whole company so it's not all food losses can be found for example at the processing lines some food loss occur because of sourcing due to handling but also logistics or even waste management and what we also found is that 20-30% of the food loss and waste can be reduced it are the so called low hanging fruit or also called as the quick wins so if only by creating insight you can already decrease the food losses by 20-30% and we also can increase resource efficiency that's the goal that will also increase the profit we will give several other benefits so it says money of course where you decrease the amount of food losses it was invested that every one dollar you invest in your company getting more insight in food loss and waste you can yield $14 in return so your investments make sense in this topic but besides there is also a social component for example you fight hunger you curb climate change and conserve resources but it also can improve your reputation as a company because you improve your relationship with your customers to show look we are doing something to reduce food losses you are complying with loss and last it will uphold ethics because you always remind employees consumers and other companies to recognize food loss and waste reduction as the right thing to do so these are all the benefits that are created by pay attention to the topic of food loss and waste so I have three examples of food audits that were done one first example I show you is on a company level it's from the company Lemp-Western Maya they are a potato processor and they make french fries and the goal was to reduce food losses to 0 kg so what they did was that they went through all the processors and all the activities and they gathered the data so what is happening in every activity and process we have and for all losses they found they searched for an alternative way how to reuse it so for example they peeled the potato so what can we do with the peeling can we get the starch out of it and for example they also cut potato what can we do with the cut losses so the small parts which cannot be processed into french fries maybe they source for other ways and they can now reuse it in other products they also make instead of keeping everything confidential what we see a lot with companies they don't want to show how much loss they have they are very proud on their results they put it in their sustainability strategy and they spread it to the whole world what they achieved so a second example you also see this before it's from the ditch monitor that Tuan told you about it's a sector, the retail sector and we had 5 Dutch retailers who cooperated in this and we found that they had 1.7% of the food that in kilograms did not reach the consumer and the main groups of products that did not reach the consumer where the potatoes, vegetables and fruits and the bread, partly baked bread and pastry that were the main parts where the highest losses were and this is very important to have these results shown as other companies and also themselves will benefit from these results because they now have a benchmark where they can compare their own results with Dutch average so do we perform better than the Dutch average am I and the other retailers or maybe it should work be done to improve my own company the third example I give is on consumer level because even the consumer and the food waste monitor which shows that the waste of 34 kg of food per person per year 2019 give leads to company to do something about it so also on the broader level so examples of what they did is that they they adjusted for example portion sizes so that by doing some research and pilot to see what is the right portion so that consumers don't have to throw away a part of the food and the other thing was that they found out that information on date labelling was not clear for consumers so they started a consumer campaign together with the united against food waste and so they focused on the positive social norms and practical tips for households so these were leads also based on the consumer monitor that companies could use to help to degrees the food losses and food waste in the Netherlands so we also now we started end of 2020 we started with the joint collaboration between the Netherlands and Estonia and we performed or we will perform actually this year a food rescue audit with two or three Estonian companies so we will do it together with the university in Estonia we will help these companies to go through all their processes and activities and the goal is to gain insight and fight opportunities for prevention and utilization of the current food streams so we go to all the processes activities and gather the data some data maybe already there some data maybe still missing and we will combine everything together so that we have one picture and we also did a lot of these type of audits already in the Netherlands and what we the research that we conducted in the Netherlands will also work in Estonia for example we did several studies on bread makers retailers and we find that you can easily reuse bed for example for baking new bread for baking cookies for baking ginger bread even we made beer out of bread and also donating them to the food bank so there was also a question about the food bank maybe I can come to that later because we went to a food bank also for the monitor to see how much food is lost there as well how much food is going from the other companies to the food bank and the food bank I visited was a local food bank they mentioned that they have enough of bread so the people who need it can come there and you can take as much as bread as they need because they had a deal with their local retailer that at the end of the day all the fresh bread is going to the food bank so they can distribute it or the same day or the next day but how to collect those missing data because when you have a company there are so many food streams but how to collect what you not already collect there are also some missing parts and there are several tools available so you don't have to make them or think about it yourself you can just pick one I showed some links of some examples of approaches and they also explained several tools which you can use, which are way more than these three it's just an example selecting tools to collect data or records so what did you already register in your data we can do direct measurements by weighing you can use counting for example a number of packaging units you can use a mass balance that's the one the potato company used which you can also use estimates from interviews or surveys so there are some examples you can use several of them are explained in these tools our approaches but there are way more approaches you can also use for it but how to start now yourself with these food audits because what gets measured gets managed so when you know where it is you can do something about it so the most important thing and where to start with is make someone responsible within your company because you have to make it to a success when no one is responsible and no one's feeling that he or she is responsible nobody will start and nobody will finish it so you have nothing at the end so make someone responsible the second thing is to create insight in all your current activities so what processes occur at your company and which activities take place from the moment of purchasing an input till the moment of selling your final product you can write everything down or you can draw a flow chart based on all the processes or food flows that occur in your company see what select one of the available tools so we always said first look at what data do you already gather in your own databases or computer systems and fill the missing data with other tools that I explained in the previous slide and then the fourth point is start and when you need help you can ask help there are many consultants, university research institutes but also this website for example WRI a protocol that give a step by step explanation how to start and where to start so that is my main message just follow these four steps and start with your food audit because when you know where it is you can do something about it does anyone have any questions? thank you Melanie talk sharing we don't have right now a question straight to you but I was just wondering that you have been helping company with this food audit how do you see you explained also what needs to be done what is the process and there are guidelines about it too but still how big important is this external help for the companies to carry out this overall we see that companies don't know where to start therefore they find it very helpful there are some extra help and guidance available for them so that's often what we see but it doesn't mean that it's really needed overall the steps are quite straight forward well you have to picture what or draw what processes are there and what data is early there and of course with the missing data it gets more difficult because how to collect missing data then you have to find the methodology or strategy how you can collect those data but especially the first steps every company can do it already make someone responsible and make a list of all activities and processes that occur try to make a food stream when my input is arrived what's happening sorted and created after that the good food is maybe going to that direction and the food that's not good enough for this process is now going to for example or another process or maybe animal feed so when you know where all food streams going you see it and visualize it so you know what's happening at this moment and then you can think later on okay this is going to a step I don't want what else can we do with the product so I think that's very important okay thank you I hope you it was a good tip for those who would like to start this process in their companies but we are now finished with all the touch examples thank you all presenters this was really very interesting useful information to all Estonian listeners here but we will continue now in Estonian with one example from Estonia so thank you all aga ergi mingel siis väl ära et meil on siiski siidri koja esinta ja siin teagassa olet veel kuultel ma loodan et nole ja olet kuultel ja meie kuuleme siin ka väga hea meil on väikselt ja viper se teile slaidide jagamisel vaatakassa saad sellega tänne akama või me jagame Kristina siis või vajatasind iseomalpult jagada kuidas see isa tahaksid ma praegu patsetan natame nisne et näha on heetkele ei ole midagi näha natalmärsti niitu kordavib lovajutama sinna kuskine share tavaset on nii et sa vajutad selle kastikise peale siis tuleb lisaga okei, lisüks kuhu mida sa jagalt siis kas midagi näha jaa, nüüd on näha sinu arvuti piltet kus sa nüüd lähed oma powerpointi just ja väga hea, nii, tulid tundub, et toimib teere kõige oleks selline mõte oletud jatka peingliskele sa kakunasani genasti juotsid siis, et saab kõistikele siis kõisti jatka kõistikele et minu nimi on teanemman jaa, tutustan siis siitri koja mis on külnud tootmis, et te võtte, et sellesmate selles mõte on natuke erineve siin mitmest toituu, et me pakkujast te võtte, ja võrkustikustimis just teile tutkusteti et siitri kota on siis asutatud juba mõnta aga tavasi tegemist on pere ette võttega jaa et me mina ja apikasa meie enda taust on opis mõjal kui toituu ainete tõistu, siis võhka tootmis oleme tulnud teatöse aga siis üheletkele läades välismal siis tulis oov juuret maha kasvatata jaa, siitkasis alkus siitri kojaale 2016. siis kasvat meil 4000 unapuut mida tänaseks on juba 9000 simpildi peal on siis ja kevaatised itsevad unaa jaa 2015. taastast on meil siis ka aksisilaa luba jaa, oleme oma todetega turul nüüd viimasa aasta suuret arenduset on olnud seose siis meie tootmis mahtude kasvatamiseks vajalikku tootmis hoone, ehittamisega jaa jaa, nüüd selle aasta suureks väljakutseks on ka siis mis jääkidest toitutoodete tootmis ja kalustamine et tutustuseks kui kii ei kia mis jukuset on siitri koja tootet siis oma kasvatatud untest siis õuna siitreid juba mita aastatka pahu peine raparverist ja muutest marjapest muslust rasti ja siis lommulikult väga edukkat nähevad melka siis lasteile maeltud teisnaturaalset pidu jookit ja parastusjookit siin on meie uus tootmis hoone, mis on valminu üle aasta takasi ja kusmilkikne tonevad arenduset aset leijavat ja lommulikult ootame ja võtame vastuga külalisi et oma tootmist ja oma omideid jakata aga algusest peale juba on siis siitri koota panustanud erinematele uurinkutele et kui taas võimalikult tehusalt oma toorainet ärakasutada üpaka 2009. lastel alustasime siis ünte uurinkut aga et mis jukustest üntest kõige paremaid tooteid saab sellele järgnesid siis täendevad uurinkut kuna õuna ahla pressimisel oma puul jääb seda pressimis jääkki ja samas seal on just eriti palju vitamine ja kasulike fibreid et kui taas seda hetkel ära visatavad materüli väärin tata et inimised saab sit sellestra omutunta eeksi erinemad püree uurinkut ja prääk on väl käime siis täentavad erinemad kiudainete uurinkut siin on ka lihtsustatult tehnologinis keem näha et äuna pressimisel enamasti saab kuskil mahla saakis on 665% midagi see sõltupäga palju äuna küpsu sastmest nii et või puhtutaga nii et saab mahla alla poole kätte ja siis pressimis jääk mida on siis sõttume 50% et 35% siis saab teetakiga koostius läbi viite tuurinkut näitavad et selles saab siis väga edukkalt edasi töödelda ja kasutada püree materialeks ja siin juunisel on toodutga et et kõrvalprodukti eksis seda presidid äuna jääkki saab kasutada ka mulla parantajana kõllumajanduses eksis takasidi ja mul ta oida mulla kus siis näte unaput kasvavad takasidi ja toimub ringlus siin on maled bildid siis meie pressimis jääkivurinkutest kui saakikat on siis erinevate unte pressimis jääkit mis jõuset annende konsistensid ja selle aluselt siis otsustada kas unasordid samutti teema konsistensile loomulikul ka väl suhtrususe ja happesuse mis siin receptidi puhul mengiivad aga väga oluline otsustamaks ette võttele kas kõrvalprodukti pärindamine on oluline selleksaisis energeeksi kaasapil on te 19. aasta läbi viidõt resursiaudid siin on siis kaks tabelid esimeses on näha et suudame kudi 15% tõster resursi tootrikust kui ota me kasutusele ka pressimis jääkit ja siin järgmiseildi peal on näha kui ota resursi kasutus parane pooluliselt kuvatame neid pressimis jääkit kasutusele lausa 37% sootsamalt siis saame valmis tooteid kui oma, et me toote valikud lajendame sellega et võtame ka pressimis jääkit kasutusele oleme tatlenud ja saanud kakikist resursitõvususe investeeringuks ja resursi auditti tulemusena saame kogu võtta ette võtte võimekus tootmisest teki võtte kõrvalsaaduste kasutamiseks on teuse saame kõrgimalisand värtysega tooteid ja samutti vähenevad ette võtte resursi kuluud kuna ühe toota on kui hikku saamiseks kulu parasamast vähem toorainet ja simpilti taustaks võibhla tahaks välj tuuakkes veribane tehele et oleme lisaks toormateriili marjade, önte resursitõvususe üle lisaks pöelanud tehele panuga energiale ja nüüd ju vaasta jakuu ole siis meine tootmine saab energiat peikse paneelitest mis nütsin suure rumega on olnud lume katdal aga nii kui päike välja tuleb siis liibisepka lumisalt allani et sellesmates nii energiakuiga toormateriili osas oleme pööranud tehele panu, et oleksime võimalikult ringmaäntusele orienteeritud et siit selle kolaks ka kõik kui on küsimusi siis ja meilega vasta et tähtia selle inspireri ette kandeest et on hea näha et ka eestis tegelikult tegelevad sellel teemaga meil sinna vestusakvasa nüüd natuke näe jutaamine võib ole ilmistel teemadele et sulle otsas, et küsimust ei ole aga ma omalt kult küsiks lõhe küsimuse aga ei näe, siin on mitmel inimesele tööd pakute tuli siit väga küsimus rääku peie rääku on meil tööt ei tist sen jaman viis aga kuus vabandust tänase seisu kõipa kuus siin lähia ajal on veel tulemas nii et et olete suuranimas hea kuulta aga sul on välja tuu aga mis on võib ole kõige kiirulisema on või millis tei kõige suurema takistuset on sellel teekonnale lahendust otsimisel võib olla lahendust otsimisel, see ei ole keerukad toldetid resursiauditi tehes ja teadusasutusega kuus uurida küll aga ühe nüüd ansi ei tuuks välja et meid tänase sette kandis on väga palju sette kandis toidu jäädmeteest waste siis oleme ka tähele pandemidi inimesele rääkkides jäädmeteest jääkkidest biojäädmes kongon poistist, et see on jukene aru saadav keel aga kui olet ette võt ja ja siin on tegevus võib olla luostatud siis tegelikult oleb olla väga ette vaatlik et vassa tohit kasutada sõna jääde, biojääde vassa tohit tegelikult se kasutada sõna kongon poistisest et iga selle te maatik aga seal on ju riidiga takani et tegelikult kongon poistiasemel tuleks rääkkida mulla paranta ja testi sa naga et ja ja kõrval saadus on see sõna, mida tuleb kasutada et vähemal kui ette võtte tahapoma tohtmiste tegevusega oks vajalikult ju riidi se loa saada siis me jätmeste tegelikult toitu iga kongon poisti tuota isaks üks asi on ja rääkkida ilmselt inimesele aga teine ju riidiga keelsin takamile osast, kui olega väga ette vaatlik ja valile aga siit jah siis see terminoloog ja võib olla kõik sõndikult asemel kui ta see on siis regulerid et ja ja nii te oda defineeritud kõiknet kõiknet teemode meilkinnasti laual aga ei täs sulle tea veel kord, et meie läpisaama rohkem pole küsimusesin tulnud ja meie koostöö tegelikult siidri kojaga jätkub, nagu sinne oli juba mainitud, et siis teile toimud etaspidiga siis hollandi meelaaniga koostus auditsis, et näha kui ta siis oleks veel võimalik teile ära teha ja ka teiste seda, et sinu oli tegelikult ka küsimus, et nahad millal ne tulemusi näha saab et kinnestime jätkame üldse selle toitu jätkade teema aga kajastamist sest sellega siniga pevas, et tegele me mitte uurinkult on käimas ja näha anned kevadeks saad sinne tauditid läbi kui ka see toitu jätmete uurinkud, et me näemed maikus kinnasti toivob järgmine ürituska, kus me saaksime siis võib olenud näite, et ka eestist rohkem tuu, mis tauditida tulemused olid ja aga siis toitu jätmete uurinku kajastada lajiemult mis see olupord siin eestis siis uurinkult uute tulemusta järgi on ja me tean, et ka eereeris on maikus, on keskona kuu ja ne tahavad selle lastel fokus ja see toista just toitu jätmete teemani, et seld siis kaakinnasti kajastust saavad me tegevusud aga edas pidi jahet infotsab siis meie kodulehelt seeid aline kodulehelt, kinnasti ekia kodulehelt ja hoiame ühendus siis kõiki, kes kes on üles näidanud huvi, et tahaks selle teemaga kursis olla ja veelkord suur tänu hollandisaatkonnale ja ja ka toidubangaale, kes on selle tänase korraltabisel abiks olnud ja kinnasti meie koostöö jätkub, nii hollandisaatkonnaga kui toidubanga aga mis ne tegevusud kõiks toimoiteks, sellest kõikest kajast pidi aitäh kõikile siis ka kuulamast loodane, et saite ja midagi ka huvitavad sit tänateada ja kaasavõtta mingis jukuse liiteid ja mõteid tulevi, kus ka kui täs endal võib olla tuidu jätmet tega tegeeleda ja ja ootam, et et ikka tagasi oma üritustele kuulema ja etu kõikile aitäh ja nägemist vist läks hästi ma ootasine, kas ma saame selle vilko videoga, sõli kuskil veebis ka saad olkas saame, etki saada saata teistele, kui ma saadaan rekordingu ma ei teavata, see on asi, mida pärks vist miltkogest küsima et ma arvan küll, et see on saadavala aga küsimus olid see, et kas saame võib olla jakata sa samalinkki kui kõik noh hetekan võib olla ei olnud nii sisukas, et rääkis rohkem kui aga me saame kinnest ja saada jakata, ma arvan okei, on kärast ja tegeelikult ma aga unustasine mainid et see teisi, et ka saame jakata jah läheb ka see lindistus videosi sules saa ma nad see tip hetkerali üsti mingi 9. kuuleid olega olega isa aga ma nüüd tahk on selle staknest jah, okei jah, peala


You won't believe what you can make with a sublimation printer. We're going to show you what we made right now. Hey, what's up? Do you like do-it-yourself projects? Do you like making things yourself? So do we. So join us each week for a new project. Go ahead and hit the subscribe button. Tick that bell to be notified of our new ones that come out every week. This week, we're messing around with sublimation printing. We got a new toy off of eBay, so we decided to try it out. What's sublimation printing? We had no idea what it was either.  All right. So sublimation printing is using heat transfer dye, sublimation dye. It reacts with polyesters and PVCs to kind of embed the image inside of the polyester. It's like a heat transfer chemical reaction thing. Yep. This isn't a science class. This is a make it class. So it just embeds itself into these different polyester coatings. Now, there's two ways that you can get your materials to print on. There's one. You can buy it. They're called blanks. They have a bunch of different stuff. This one's a blank. It's aluminum coated in polyester. This one, we used some spray to coat it in a clear polyester that we found online. And we also coated this one in a clear polyester. This is just a regular tumbler. We're going to see if the spray or the blank works better. And we also sprayed a t-shirt that's cotton with the polyester. And then we bought a polyester t-shirt and we're going to see which one works better. Polyester cotton blend. Polyester cotton blend. 60% polyester. So we're going to see how that works. The higher the ratio of polyester, the better it will take. So we found this printer on eBay. I picked it up for about 180 bucks. It took some tinkering. We had to clean it up, clean it out, and add a continuous ink system so that you can print large things and large quantities of things using the sublimation dye. We had to add this to our printer. And there's fake printer heads in there.  We printed out a couple of logos. We're going to print out the logos on things. And then we printed out a couple of pictures. We're going to try to put these on things. And we're going to see how they look, how they come out. All right, what are we trying first? What do you want to start with? You just want to go in for the aluminum and the picture? Right, yes. This was pre-purchased with sublimation coating on it. So yeah, I agree. Yes, we ordered a dozen. Basically a dollar a blank. And they're pre-treated and everything. So let's peel the backing off. You got some high heat tape to hold it in place. What is going on here? I get some scissors. All right, I laid it face down. And when we did all of our prints, we printed everything mirrored. So our heat press is set at 375. And this thing said to press it at medium pressure. There you go. I'm going to place this face down. All right, we ready to try it? Let's try it. All right. By the power of grayscale. How do you count in 20 seconds? Oh. I don't know how to get the timer to go. Start. Set. Five Mississippi, six Mississippi, seven Mississippi, 15 Mississippi, 16 Mississippi. I'm going to get my first. 17 Mississippi, 92 Mississippi. All right, that's about 20, right? Yeah. Are you sure you peel it off now? Don't you want to let it cool? No, we said peel it off. All right. That's what the paper looks like when we're done. It's really faded now. It's really faded now. But man, you got to check this out. This looks good. We're going to be doing all kinds of stuff on this aluminum. I wonder if the wood's going to look as good. Check it out. Looks pretty good, huh? So I'm surprised how awesome that looks. That really does. It really does. Looks good. That thing was hot. Take the wood. Now we sprayed the wood with that stuff we got online. This die press, we sprayed it. You got to mix it and then you spray it. Let it dry completely. Taking this picture, we're going to put it on a piece of the wood. It's just a piece of scrap wood from the garage. I think this one we're going to do face up. All right. Let's see. 20 seconds again. Yep. I'll tie it this time. All right. Like an actual timer. Well, the power of gray skull. That's like high pressure. All right. It's high pressure. We're just going in high pressure. High pressure. Yes, I should have loosened it up a little bit more. 20. Stop. Okay. Open that thing. Whoa. Stop. All right. Right here. Oh, that didn't work. Maybe it needs to be longer. Didn't work. I don't think it was even. Didn't work. We're going to put it back on. What? I'm going to put it in the center. And we're in. All right. Would you have 45 seconds? I don't know. I know. We didn't even do any research on the wood. No, on the wood. He came up with that last minute. He threw that over here on this table and I was like, what are we doing? Boop. It's smoking. Ah. All right. We're up. We've got a smoker. Popcorn. Why are you using your hands? It's not aluminum. And I don't want it to fall off the table. All right. Let's see how it went. Not okay. Didn't work. We'll have to work on that one. That one sucked. I don't know if we should put a piece of Teflon in the shirt. I don't know if it'll come out on the back. Oh, I did hear. Yes. I did read that it might go all the way through to the back if you don't put a Teflon sheet inside the shirt. All right. All right, let's try that. We're going to put a piece of Teflon in first. Okay. And then another sheet of Teflon? Yes. All right. How long? 20 seconds? Sure. All right. How long have we got? A minute. 58 seconds. Go. Just, yep. Oh, here.  That came out really good. Don't know if you can see. All right. I say we do a minute again. Ready? Yep. Okay. Go. All right. Minutes up. Ooh. Started burning it. That still looks good though. The printing looks good, but I don't know if you can see at the top of the logo. I don't know if that's burnt or what. We swapped out the attachment for the cup attachment. We got this whole press thing for like $200 on Amazon. We can do plates, t-shirts, cups, hats, like four or five different sizes of cups or something. Mugs and cups, yes. Tumblers. This is a tumbler. I think you can pick them up for like three bucks. All right. The thing's hot. All right. I'll just put it out for a minute. Ooh, smoky. Oh my goodness. Oh my goodness. Here's a hand. All right. Maybe it didn't need to be 90 seconds. Yeah. That looks burnt. That's too long. Careful. Is it hot? Okay. That wasn't good. Yeah. That was, that was 45 seconds. Smells like fireworks. Oh, not bad. Not bad. Okay. All right. The untreated cup that we left in for 90 seconds. And that's what the one that we sprayed looks like. We're going to get some blanks and we're going to try those, see what they look like. All right. That was it. I'd say we were about 50-50. Some of the stuff worked great. Like the t-shirts worked out great. Yep. T-shirts worked out great. The aluminum came out amazing. I mean the picture on it. It just looks awesome. It looks great. It looks awesome. We also did a logo on it. The logo came out great. So these were the purchased blanks. And then we tried to add polyester spray to the board. It didn't work, but we think that's because we didn't leave it in long enough. Yes. And then we tried one cup with the coating. Came out okay. Looks pretty good. And one cup we just tried off the shelf from Walmart.  Needs the coating. We tried to spray in a cotton shirt with the coating. That looks great. Came out great. Yeah, looks great. And we tried a polyester blend. And that came out great.  Give us a like, a share, subscribe.  We're down to try to do anything, build anything, make anything. Let us know down in the comments. Otherwise, we'll see you guys next week. See you next week.