How to make the most of our food resources: Best practices

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Do not miss the potential of agri-food residues

Several tens of millions of tonnes are thrown away every year in the European Union alone; 58.5 million according to the European Commission. About 17 % is lost in the agri-food industry during production and processing.

These agri-food residues can serve as a resource to generate energy, chemicals or components for food, feed and materials.

In this booklet, we:

    • share tips for the reuse of agri-food residues
    • show the potential of potato peels, grape pomace, cheese whey and brewer’s spent grain
    • present 10 different value chains, which together yield 10 different products
    • recommend policy implementations

Take a sneak peek