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Cases to inspire

In August 2016, the first International Food Summit – Better Food for More People – was hosted in Copenhagen. With input from more than one hundred international political decision makers, industry leaders, field experts and gastronomy frontrunners recommendations for action were developed to make the system of food production, supply, consumption and disposal better and more sustainable.

The challenges of ensuring good food in an urbanized world are many. 

How do we obtain credible knowledge of food and nutrition in a world blanketed in information from all sides across different platforms? What are the guarantees for safe food in an ever-increasing globalized market, where major commodities move across borders? How do we promote peoples’ individual choice to consider diversity in their daily choice of meal? And last but not least – how can we find new ways to reduce food waste? 

We broke these challenges down into the four themes of the summit – information, food safety, food diversity and prevention of food waste– to provide recommendations for improvements on a global scale.

As we move forward, it’s clear that implementing strong solutions across the world call for action from political leaders, decision makers, industry experts, professionals, scientists, chefs, CEOs, citizens and students – in other words: all of us. The participants in last year’s summit identified barriers and gave recommendations for action in the Charter. 

We have asked last year’s participants to provide great examples of initiatives that are working to ensure better food for the growing urban population. The examples are fortunately many. Below you can see some of the exciting initiatives that take place within the movement of better food for more people.

Nestlé commitment: Reducing food loss and waste.

WHO:  Nestlé.

Nestlé goal is zero waste for disposal by 2020 at Nestlé sites. 

Nestlé has over the last 10 years reduced waste for disposal by 82% per tonne of product. 182 factories and 66 distributions centres achieved zero waste for disposal in 2016. Nestlé continually reduce food waste in distribution by optimizing inventory management and distribution operations. 

EFFECT: Some recent initiatives include

-29 % losses reduction related to transport in cereal production in Colombia.

- 50 % food waste reduction by optimizing the supply chain of a major customer in Turkey.

Eco-farm pilot project in China

WHO: Dingjia Rural Community Development Association

CASE: Under the umbrella of Rainbow of Hope, the non-profit organization of Dingjia Rural Community Development Association (DRCDA) launched the eco-farm pilot project in Central China's mountains in September 2016. DRCDA has organized 25 farmer households to set up the first pilot eco-farm as well as a rural community which follows the Chinese traditional eco-farming practices integrated with some modern technologies. Namely, each farmer’s household sets up their own fine ecological circle by raising poultry and some other animals for organic fertilizer to grow crops and control pests by rotation planting and co-planting. In the meantime, funded by JP Morgan, DRCDA has full-time staff to educate the farmers how to grow mushrooms to get a large quantity of organic fertilizer. Enzyme and composting are also introduced by DRCDA. Farmers are also educated to follow the standards of sustainable farming without using any chemical pesticides and fertilizer, GMO, hormones, herbicides etc. which are widely used in China's farming.”  - Dingjia Rural Community Development Association

EFFECT:  When consolidated, this pilot project will scale to the rest 13 porverty-stricken clusters in China covering a population of around 70 million farmers.

READ MORE: www.rainbowofhope.cn

Organic farm in the countryside of Denmark

WHO: Sticks'n'Sushi

CASE: Sticks'n'Sushi have started establishing a potential farm production of organic pigs on Falster (Southern Denmark) with young farmers, who want to go organic. We as restaurateurs will buy the production, putting the pork on our future menu. 

EFFECT: Increase high quality food production and developing jobs in the country-side with a positive effect in the local community on Falster. Could also be a role model for other restaurateurs to do the same.  

Nutrition camps during the summer holiday

WHO: DAFC, the agricultural association 4H and REMA 1000

CASE: In 2016 DAFC, the agricultural association 4H and REMA 1000 have arranged 124 Holiday Food and Nutrition Camps (Madskoler) during the summer holiday. The camps are a voluntary holiday activity for children aged 8-12. 

EFFECT: The main objective is to teach children how to cook healthy food and teach them about diet and physical activities” - DAFC, 4H and REMA 1000

READ MORE: www.madskoler.dk

Social media campaign about food and where it comes from

WHO: The Danish Ministry of Environement and Food.

CASE: In December 2016 the Danish Ministry of Environment and Food launched a Facebook campaign (a Christmas calendar) with the aim of educating citizens about the food we eat and where it comes from. Each day from the 1st of December to the 24th of December a small video was posted concerning a specific food topic related to myths about food. The campaign included a daily competition about the topic of the day, where citizens had the chance to win prices such as cook books and a gastronomic dinner experience.

EFFECT: Increase awareness about the food we eat and put down the many myths about food.

Initiation of Earthweek-Promotion

WHO: ARAMARK and www.earthday.de

CASE: Initiation of Earthweek-Promotion to create awareness for climate protection, regional and seasonal sourcing

EFFECT:  Climate protection

Information about food waste

WHO: Betty's Kitchen

CASE: We posted a discussion on our media channel to discuss how to cut our food waste at home and get our readers to discuss freely. We posted 
figures and charts related to food waste in China every year to increase people’s attention.

EFFECT: Though out this discussion we hope people to 
realize what we do every day could save more foods
for more people.

READ MORE: bettyskitchen.us

Cambell Soup Company- High standards for transparency

WHO: Cambell Soup Company 

CASE: With the exponentially growing landslide of information available through digital and social media, people who have continuously less discretionary time are forced to absorb increasingly more information about the foods they choose, and to figure out whom to trust. We at Campbell have set an ambitious goal to define the future of Real Food and to set the standards for transparency in how we make our food. 

EFFECT: More awareness about what we eat is a key part of achieving “better food for more people”. 

Report “Business Case for reducing Food Loss and Waste”.

WHO: World Resources Institute.

CASE: The Business Case for Reducing Food Loss and Waste’s findings reflect real-world financial costs and benefits – including who pays and who benefits – a focus that speaks to hard-nosed business CFOs and government budget directors. 

EFFECT: Establish business case for reducing waste by highlighting increased efficiency and beneficial cost-benefit ratios from actual action. 

The Food Loss & Waste Protocol

WHO: World Resources Institute, Stop Wasting Food Movement etc.

CASE: The Food Loss & Waste Protocol (FLW Protocol) is a multi-stakeholder effort to develop the global accounting and reporting standard (known as the FLW Standard) for quantifying food and associated inedible parts removed from the food supply chain (referred to for simplicity sake as ‘food loss and waste’). The Food Loss and Waste Protocol seeks to address current challenges in gathering data and consistently measuring food loss and waste. 

EFFECT: The purpose of The Food Loss & Waste Protocol is to create a global measuring standard on food losses and waste. 

Further With Food: An online knowledge-sharing platform.

Who: World Resources Institute and other circular economy practitioners. 

CASE: Further With Food provides comprehensive information about food loss and waste in the United States and about solutions dedicated to reducing it. This virtual resource center offers a broad spectrum of users – such as businesses, government entities, investors, NGOs, academics, and individuals —a platform to find and share information about proven solutions and innovative new approaches to reduce the volume of surplus food generated, feed hungry people, and divert food and scraps to the highest beneficial use. 

Further With Food was initiated and is supported by a public-private partnership. 

EFFECT: Find and share information about proven solutions and innovative new approaches to reducing food loss and waste. 


Transformation of the milk district in Qingdao, China.

WHO: Nestlé. 

CASE: Nestlé launched a transformation of the milk district in Qingdao, China. In practice, this implied the transition from Milk Collection Centres and small farms to Direct Supplier (DS) farms. 

The main objective of this change was to reduce milk loss and collection costs, increase quality and improve farm sustainability and product traceability. Nestlé achieved this through three key projects: 

- Cow Insemination Project – to help improve milk quality and production through nurturing a better quality of cow; 

- Equipment Support Project – we helped farmers purchase specific dairy farming equipment; and 

- Direct Supplier Farm Training – in which we assisted and trained the Qingdao farmers. 

Through these projects, the Qingdao milk district has changed dramatically. There are now 315 DS farmers, providing better quality milk with fewer losses. 

EFFECT: Reducing milk losses in Qingdao, China. 

Blogger yoyolove - Healthy diet plan

WHO: Yoyolove

CASE: In the Chinese Lunar New Year, I asked my blog readers to design a healthy diet plan, and make the best recipes out, then post in social media platform to share with more people.

EFFECT: A health awareness campaign to promote a healthy lifestyle

The SAVE & HELP national initiative

WHO: Danish People's Aid, Stop Wasting Food and KIWI Denmark. 

THE CASE: Participants of the SAVE & HELP campaign place stickers on good food items, which are nearing their expiry date. Every time a customer buys a product with SAVE & HELP sticker, KIWI Denmark donates 1 DKK to the Danish People's Aid (Dansk Folkehjælp). SAVE & HELP gives consumers an encouraging and easy incentive to buy good food nearing its expiry date, while at the same time helping stores to reduce food waste and help those vulnerable and food insecure families in Denmark. It is a simple, tangible and measurable way to make a difference in everyday life on several levels. 

SAVE & HELP has been launched in all KIWI stores all across Denmark. The idea for SAVE & HELP initiative was developed by Selina Juul, Founder of the Stop Wasting Food movement Denmark (Stop Spild Af Mad). 

EFFECT: Combat food waste and help food insecure families in Denmark. 

National Platforms to reduce food

WHO: “Resource Efficient Food and dRink for the Entire Supply chain” - REFRESH Programme is an EU research project taking action against food waste. The project has 26 partners from 12 European countries and China.

CASE: In the platforms, Frameworks for Action on food waste will be developed and tested together with partners from business, civil society, and governments.

The national platforms are connected to the EU REFRESH program. The REFRESH programme goal is to contribute towards Sustainable Development Goal 12.3, which entails halving per capita food waste at the retail and consumer level. In addition, this initiative aims to reduce food losses along production and supply chains, decrease waste management costs, and maximize the value from un-avoidable food waste and packaging materials.

EFFECT: Frameworks for Action on food waste will be developed and tested together with partners from business, civil society, and governments. Developing a blueprint to be inspirational for other nations ready to take next steps in contributing to SDG 12: a responsible and sustainable food system.

READ MORE: http://eu-refresh.org/national-platforms

Implementation of Vegetarian Program "V-like”


CASE: Implementation of Vegetarian Program "V-like" with balanced Supplier-Base

EFFECT: Awareness for balance of protein for 500 clients serving 240000 meals a day

READ MORE: http://www.aramark.de/ideen-und-konzepte/v-like/

Workshop in the EU Parliament with MEPs and Kellogg´s.

WHO: The Danish Food Bank (FødevareBanken)

CASE: Workshop in the EU Parliament with MEPs and Kellogg´s. 

EFFECT: Increased awareness at the European level. 


Breakfast clubs for school children

WHO: The Danish Food Bank (FødevareBanken).

CASE: Providing surplus food and information to students about food waste.

EFFECT: Increased awareness among teachers and children.


Food Univers on Facebook

WHO: The Danish Food Bank (FødevareBanken).

CASE: Kitchen staff at organizations receiving surplus food from The Danish Food Bank share recipes and tips for using the donated surplus food.

EFFECT: Better, more creative use of donated surplus food: less waste.



WHO: The FOOD SURPLUS initiative: Stop Wasting Food, Danish People’s Aid and Spotmarket.

The CHRISTMAS SURPLUS initiative: Stop Wasting Food, Danish People’s Aid and REMA 1000.

CASE: The FOOD SURPLUS initiative is a weekly event - redistribution of free surplus food to Danish food insecure families.

The CHRISTMAS SURPLUS initiative is an annual event charity event – redistribution of free surplus food to Danish food insecure families.

EFFECT: In December 2016 30 tons of surplus food was saved on 1 day and redistributed to 10,000 food insecure Danes. 


Annual "State of SDG 12.3" report

WHO: World Resources Institute.

CASE: The publication addresses this question by evaluating progress relative to a three-step pathway for reducing food loss and waste: (1) target, (2) measure, and (3) act.

EFFECT: Highlight action on SDG 12.3 in three categories: Measure, Target, Act.


Nestlé´s stakeholder engagement and partnerships

WHO: Nestlé.

CASE: Nestlé´s stakeholder engagement and partnerships include:

Food 2030: At the EU Commission’s FOOD 2030 summit, Paul Bulcke, CEO, presented ways to future-proof the world’s food systems, including reducing food loss and waste. He highlighted the collaborative work of Champions 12.3 in his remarks.

Consumer Goods Forum’s (CGF) Sustainable Retail Summit: the opening megatrend plenary at the Summit, held in October 2016, focused on tackling food loss and waste and implementing the CGF ‘Food Waste Resolution’. Together with WRI, Nestlé led a session on how Nestlé applied the FLW Standard.  

FoodDrinkEurope: In Nestlé´s role as chair of the Environmental Sustainability Committee, Nestlé contributed to:

-The Every Meal Matters guidelines, which encourage and make it easier for food manufacturers to donate their food surpluses to food banks; and

-The Ingredients for a Circular Economy microsite, designed to clarify the relationship between food farming, manufacturing and consumption.

EFFECT: Reduction in food loss and waste.


Dutch National Taskforce Circular Economy in Food

WHO: The Taskforce is an initiative by Wageningen University & Research, in collaboration with the Ministry of Economic Affairs and the Sustainable Food Alliance.

CASE: The Dutch Taskforce connects initiatives against food waste at the highest level. In the second half of 2017, the Taskforce will publish a national strategy and roadmap to collectively achieve a circular economy in food: an economy in which waste does not exist, agrifood residual streams are re-used in the best possible way, and raw materials retain their value. In the roadmap, there are concrete goals and actions for both the short and long term. In addition, the Taskforce will function as a think-tank and a source of inspiration and will challenge businesses to innovate more rapidly. Participants can use insights gained from the European research program REFRESH, which is coordinated by Wageningen University & Research; the Taskforce is strongly linked to this program.

EFFECT: The Taskforce aims to prevent and reduce food waste and become an international frontrunner in the valorisation of agrifood residual streams.