How not to waste food

A talk about how we can reuse, upcycle and refine side streams from food production.
20 Nov 13:00 - 14:00
Location: Roskilde Festival HĂžjskole

From the juicing machine, time in the oven and then right on the shelves at the convenience stores.

With roots in the sprouting circular food wave, the Copenhagen-based organic producers from the bakery Jalm&B and Frankly Juice transform over 20,000 kilos of excess carrot pulp into freshly baked sourdough buns that are sold in 7-Eleven stores throughout Denmark.

The first waves against food waste were primarily about producing the right amounts of food. What we call food waste 3.0 is about creating a cycle in which all parts of the valuable raw materials are used optimally. It can be both challenging and fun but most importantly: There is a huge taste potential in reusing, upcycling and refining the side streams from food production again.

Jalm&B and Frankly Juice talks about the collaboration from idea to finished product, and they squeeze the juice and kneads a sourdough with carrot pulp on the stage.

The language used in this event is English.