Reducing food waste at the beginning of Paulig’s supply chain

Food waste is a wide-ranging problem that extends over the entire food value chain. Helsinki Institute of Sustainability Science HELSUS and Paulig, an international food industry enterprise, are collaboratively investigating the quantity of food waste and the potential for reducing it in the countries producing raw materials. Paulig’s goal is to achieve a 50% reduction in food waste in its value chain by 2030. The objective of the research partnership is to determine the current situation and identify new measures of reducing food waste in raw material supply chains. This project aims to study, 1) which parts at the beginning of the value chain are particularly relevant to the generation of food waste in various product groups and raw materials, 2) the ways in which such waste is generated. The project’s goal is to provide Paulig with a clear picture of the sections of the value chain where measures should be targeted to curb waste to ensure they are as effective as possible. At the same time, novel ways of utilizing the side streams generated by the supply chain can be innovated. The project will benefit all food producers. The project is headed by Associate Professor of Sustainable Food Systems Hanna Tuomisto from the Faculty of Agriculture and Forestry and HELSUS. Also contributing is University Researcher Marja Roitto, who is conducting the food waste literature study

Food waste is a wide-ranging problem that extends over the entire food value chain. Helsinki Institute of Sustainability Science HELSUS and Paulig, an international food industry enterprise, are collaboratively investigating the quantity of food waste and the potential for reducing it in the countries producing raw materials. Paulig’s goal is to achieve a 50% reduction in food waste in its value chain by 2030. The objective of the research partnership is to determine the current situation and identify new measures of reducing food waste in raw material supply chains. This project aims to study, 1) which parts at the beginning of the value chain are particularly relevant to the generation of food waste in various product groups and raw materials, 2) the ways in which such waste is generated. The project’s goal is to provide Paulig with a clear picture of the sections of the value chain where measures should be targeted to curb waste to ensure they are as effective as possible. At the same time, novel ways of utilizing the side streams generated by the supply chain can be innovated. The project will benefit all food producers. The project is headed by Associate Professor of Sustainable Food Systems Hanna Tuomisto from the Faculty of Agriculture and Forestry and HELSUS. Also contributing is University Researcher Marja Roitto, who is conducting the food waste literature study