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.