Food waste & surplus: what's the exact issue here?
Today we waste around 1/3 of the food we produce at a global level.
This makes food waste the third largest carbon emitter, after China & the USA.
How ? Because we do not optimize our conservation techniques, because we are expecting finding all kinds of ingredients in any season of the year, because B2B food industry and restaurants don't always look for stocks optimization, because we expect to get only "beautiful" & calibrated products on the shelves.
But Food Waste products are not only these unsold ones close to expiry date, these are also products from food surplus taking too much space in big HoReCa actors distribution centers and warehouses which call for a depletion to the trash to limit inventory costs; These are also products subject to a change of barcode or price which need to be pulled out of the shelves so not dilute manufacturers margins.
This type of surplus is very often finding its way to the trash, as it requires a stream of transformation and conservation techniques before being able to last in time. But these transformations require professional culinary expertise, storage space, and a lot of manpower. And today, most non profits and social organizations as well as most people don't have the infrastructures, the equipment, the knowledge and skills to upcycle this unsold food.
This is where Hearth Project acts through a portfolio of actions,
from Food Waste issue sensitization to transformation of food surplus into social meals.
How we decided to act & what we offer as solutions
CULINARY EVENTS & WORKSHOPS ZERO WASTE
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
We organize gastronomic dinners out of food surplus where we invite & guide starred Chefs of Brussels. We put them to the challenge of creating a 5 courses dinner with ingredients they rarely work with & don't know upfront for a large public of up to 100 guests.
We develop workshops around food waste management & food surplus transformati
We organize gastronomic dinners out of food surplus where we invite & guide starred Chefs of Brussels. We put them to the challenge of creating a 5 courses dinner with ingredients they rarely work with & don't know upfront for a large public of up to 100 guests.
We develop workshops around food waste management & food surplus transformation, for both the corporate & private world. Teambuilding, group activities or training modules to sensitize your teams on how to improve their footprint when it comes to food!
We are also at the service of schools when it comes about talking about food circular ecosystems and sensitize them to food surplus problematic.
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
We transform large amounts of food surplus collected at our B2B food partners into delicious, nutritious & conscious meals that we distribute to non profits in Brussels which provide assistance to people in need. So far we work already with 5 impactful NPOs.
We provide consultancy for non profit and organizations with a social aim on how
We transform large amounts of food surplus collected at our B2B food partners into delicious, nutritious & conscious meals that we distribute to non profits in Brussels which provide assistance to people in need. So far we work already with 5 impactful NPOs.
We provide consultancy for non profit and organizations with a social aim on how to optimize their catering services and infrastructures. Benefit from our expertise, network and scale in the Horeca world so we help you achieve your objectives!
We act as a distributor of food surplus for non profits which prepare social meals by themselves as we own storage & conservation solutions simplifying their logistics.
CONSCIOUS FOOD EMERGENCY SERVICES
CIRCULAR FOOD BANK FOR NON PROFIT ORGANIZATIONS
CONSCIOUS FOOD EMERGENCY SERVICES
We provide food services in times of crisis for organizations in need. During COVID 19, we provided free deliveries of meals made out of food surplus towards healthcare staff & federated a whole network of chefs, volunteers & suppliers through Heromeals project.
We can provide you with last minute requests of prepared meals in situations o
We provide food services in times of crisis for organizations in need. During COVID 19, we provided free deliveries of meals made out of food surplus towards healthcare staff & federated a whole network of chefs, volunteers & suppliers through Heromeals project.
We can provide you with last minute requests of prepared meals in situations of emergency thanks to our constant food surplus pipefill and storage / packaging solutions. Saving food surplus & helping you with the logistics at a fair price remains amongst our main objectives.
We also are able to recuperate your stock of unsold food products and free your organization from waste management costs and logistics whenever needed.
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