wasteasresource

  • 3 September 2021

    Pulp Pantry

    English Food waste is still one of the biggest world problems, indeed according to FAO around 1.3 billion tonnes of food gets lost or wasted every year. As Kaitlin Mogentale, founder of Pulp Pantry told us, generally, food waste creates a huge burden on the world, environmentally and socially, as resources are extracted to produce food that will never be eaten. In fact, it is estimated that if food waste were a country, it would be the 3rd largest emitter of greenhouse gases behind China and the US. Who is Kaitlin Mogentale and what is Pulp Pantry? Kaitlin Mogentale earned a degree in Environmental Studies, with an emphasis on Social Entrepreneurship, and Urban Policy & Planning at the University of Southern California, is a self-proclaimed food waste warrior and the founder of Pulp Pantry, which she started in 2015. Pulp Pantry transforms upcycled ingredients —the overlooked, nutritional byproducts of fruit and vegetable processing —into wholesome, better for people and better for the planet, snack staples. “Waste Less, Thrive More”, is the company motto, because a thriving humanity depends on a thriving, healthy planet. Kaitlin had her business idea while looking at a friend who wanted to waste his carrot pulp. She could not stand it and decided to make cookies from the saved carrot pulp instead. She started her business when she became closely acquainted with the unsettling disparities in the American food system. In a country where obesity and preventative diseases are sweeping the nation, the paradox is that the foods people could benefit from most are the very foods going to waste at the greatest rates: fruits and vegetables.  The mission of Pulp Pantry is indeed to transform upcycled ingredients – the overlooked, nutritional byproducts of fruit and vegetable processing – into products with the ingredients, nutrition, and...
  • English What do a pencil and fashion have in common? Susanna Martucci, Founder Alisea – Perpetua and Alice Fortuna, Sustainability Communications Manager at WRAD Focus Design, explained to us – during our Re-think Circular Economy Forum 2020 in Milan – what it is and how it is possible. Susanna Martucci is an entrepreneur whose job is to extend the life of materials. She has always worked in sales and communication and after 12 years of experience in a large Italian company, in 1994 she founded her own: Alisea. She was in the business of creating promotional “gadgets” made in Italy. However, a little over a year, products made in China arrived on the market and competing became impossible because they had unbeatable prices and looked exactly as the products she was making. She was risking of going out of business and leaving 20 people unemployed.  One day of that same period she found herself in a bar where an acquaintance gave her a small notebook as a gift. When she opened it she read “no trees has been cut down for the production of this notebook”. This suddenly took her back to 1982 when she was on a train and by her side two university professors were having a conversation: “we are all sitting on a huge landfill, it’s a ticking bomb, a huge problem for future generations but also a great business opportunity for those who will be able to seize it”. However, in 1982, in Italy, nobody had a clue what household waste recycling actually meant.   Then, she asked herself: “Why don’t we give a new life to waste?“. Therefore, she started speaking to her clients’ marketing departments and asked to see the waste their companies were producing. Thanks to the production managers she could walk through their production processes and she could learn about the technical data sheets of the materials. This is the moment when at Alisea they realized how, through creativity, all waste could become the protagonist of a fascinating story to tell. In fact, it was 1996 and from that intuition Alisea found a unique collocation on the market, becoming the only operator in Italy that...
  • By Giovanni Colombo, Senior Public Affairs Manager at EIT Food – from ReThink 2020 English Version EIT Food is one of the eight Knowledge and Innovation Communities created by the EU under the umbrella of the European Institute of Innovation and Technology and is building an ecosystem to generate innovative solutions to make the food system more circular and bring these solutions to the market.  The “Circular Food Systems” is one of the six Focus Areas. EIT Food, as Europe’s leading food initiative, is working to make the food system more sustainable, healthy, and trusted.  It works in synergy with Europe’s leading agri-food companies, research institutes, universities, and startups to transform the food system and tackle some of the big societal challenges such as food waste. In the EU, around 88 million tonnes of food waste are generated annually, which represents 20% of food production and it is estimated that this could feed 200 million people. The production and disposal of this food waste generate 170 million tonnes of CO2 which accounts for 6% of greenhouse gas emissions of the European Union. The global cost is 870 billion euros. Today, the reduction of food waste is an opportunity because it could help to close the gap between the food needed to feed the planet in 2050 and the food that was available in 2010 by more than 20%. This has been recognized also by the UN SDGs target n° 12.3 which asks us to halve the food waste by 2030. In the European context, food waste covers food loss and food waste and it occurs at all stages of the value chain. Even though in Europe food waste occurs mostly at the consumption level, synergic efforts should be addressing the problem of food waste at all stages of the value chain. Colombo...
  • 8 January 2021

    Eco-Design or Circular Design?

    By Simone Bambagioni – Tondo Associate English Version Ecological design – or eco-design – is certainly one of the key enablers for a transition towards a circular economy. Yet, is it the best alternative to make fully circular products? Eco–design is an approach to designing products with special consideration for the environmental impacts of the product during its whole lifecycle. As described in the European Waste Framework Directive, it is based on a hierarchical structure of waste management that goes, in order of priority, from the prevention of waste (best option) to reuse, recycling, other recovery and disposal (worst option). However, this process relies on the assumption that the concept of waste still exists and will inevitably persist. However, in an ideal Circular Economy based future, products and materials are reused and cycled indefinitely, eliminating as a consequence the very concept of waste. Therefore, in order to have a truly Circular Product Design, we need to introduce a further concept – what Walter Stahel calls the Principle of Inertia. According to it, a product must maintain its original state (or a state as close as possible to the original one) for as long as possible, in order to minimize and ideally eliminate the environmental costs when performing interventions to preserve or restore the product’s added economic value overtime. In this context, product lifecycle is no longer linked to functionality, but rather to the obsolescence. Products, indeed, can become obsolete for many reasons (technologically outdated, outmoded, outlawed, lost of economic value, etc.) while maintaining their original functionality. This means that the state of obsolescence does not necessarily have to be permanent. It can often be reversed, giving the product a new lease of life. As long as this process stands, a single product can have several use cycles during its lifetime. And...
  • 1 January 2021

    KAFFEEFORM

    English Version Winter is coming and the cold weather with it as well which encourages all of us to look for something to keep us warm. For instance, a blanket, a jumper, a pair of soft and thick socks or a hot drink. Indeed, one of the most popular beverages in the world is coffee which, actually, has no seasonality anymore. Coffee has been consumed for over 1000 years now and around two billion cups are drunk everyday worldwide. This makes coffee the most consumed beverage and the second largest traded commodity after oil. According to the International Coffee Organization, Europe accounted for 34% of global coffee consumption in 2019, followed by Asia and Oceania, Latin America and North America. Therefore, the European Union has the world’s highest per capita consumption with 5kg of coffee per person per year, which is surprisingly high. The increasing production and consumption of this beverage comes with the consequent huge generation of spent coffee grounds left from coffee brewing. According to Solange et al., 6 million tons of spent coffee grounds are generated every year worldwide thus resulting in a great amount of unused organic waste. Spent coffee grounds are usually known and used for their natural and strong properties as fertilizer for gardens, plants and compost. However, over the last years numerous researchers and companies have been focusing on other possible ways to benefit from such waste. For instance, coffee residues can be exploited in pharmaceutical industry, in the food sector or in bio-refineries and for a variety of different products such as the coffee cups created by KAFFEEFORM. THE KAFFEEFORM STORY KAFFEEFORM was born in Berlin from the initial vision of creating something new and lasting out of supposed waste. It all started with Julian Lechner, product designer, who after years of...
Social Share Buttons and Icons powered by Ultimatelysocial