March 10, 2020
UN estimates that 1/3 of all food is wasted. At the same time 800 million people in the world are starving. We need to find solutions for more sustainable food production and efficient use of resources.
Reducing food waste using nature's own resources
The dairy market is characterized by high turnover, fragile supply chains and relatively short shelf lives. Consumption of dairy products in developed markets is a significant contributor to global food waste and losses. It is estimated that almost 20% of yogurt is wasted in the EU alone – mainly due to expiration date. But by using naturally occurring good bacteria it is possible to extend the shelf life of a yogurt.
Perspectives from the dairy industry
This episode explores how good bacteria may play a significant role in the global dairy market by extending the shelf life. Listen to the perspectives of different actors in the dairy industry on how extending the shelf life of yogurt may help fight food waste.
In this podcast, you will hear the perspectives of:
- Ditte Frese, Head of CSR at Coop
- Peter Thoeysen, Director, Dairy Bioprection at Chr. Hansen
- Tom Quested, Lead Analyst at Wrap
- Mette Toft, Quality Manager, Thise Mejeri.