18.11.2014 @ Flanders

Roeselare

Mr. Liederik Cordonni Coordinator Flanders

Welcome!

Mr. Wilde Petrone Finance Officer - JTS 2 Seas

INTERREG IVA 2 Mers Seas Zeeën Crossborder Cooperation Programme 2007-2013 Part-financed by the European Regional Development Fund (ERDF)

INTERREG IV A 2 Seas Programme

An efficient framework to boost cross-border cooperation

and the economic development of the territories

TASTE2SEAS Cluster Event, Roeselare, 18 November 2014

The INTERREG IV A 2 Seas Programme and its cluster initiative

2014-2020 Programme Strategy

The 2 Seas Programme event

Content presentation

European Territorial Cooperation

Strand A: cross-border cooperation (€5.6 billion – 53 programmes)

Filling the gaps and solving problems together across borders

Adjacent zones or countries whose sea border is less than or equal to 150km

Objective: do away with the border as an obstacle to socio-economic development

Strand B: trans-national cooperation (€1.8 billion – 13 programmes)

Strand C: interregional cooperation (€0.4 billion – 1 programme)

INTERREG 2 Seas Programme

- One out of 53 crossborder Programmes part-financed by the European Regional Development Fund (ERDF)

- A total budget of 155M€ for a period of 7 years

- 3 main priorities + 1 common priority: - Priority 1: Stimulating economic development, - Priority 2: Creating a sustainable environment - Priority 3: Improving the quality of life - Priority 4: Common priority with FCE Programme

- 198 projects submitted to the Programme, from which 86 approved that gather a total of 554 project partners

- 60 clusters submitted to the Programme, from which 23 approved that gather a total of 403 cluster partners

Submitted to the Programme

Approved Number of Partners

198 projects

86

554

60 clusters

23 403

The 2 Seas cluster initiative

1. Creating strategic cooperation and capitalisation between approved projects and between organisations in and outside the 2 Seas area in order to exchange experiences and take the project results one step further

2. Strengthening and enlarging the impact of the Programme for the benefit of the 2 Seas territories through the valorisation and dissemination of the projects results

1. Capitalisation 2. Valorisation & Dissemination

12 Themes

Applied research, innovation and business Support

Low Carbon Economy

Social inclusion Common heritage

Accessibility of the area Resources management

Risks management in the context of ICZM Services - Health care

(Sustainable) tourism Energy efficiency / Renewable energies

Leisure / Social tourism Nature / Landscape management

The 2 Seas cluster initiative

Creating an economically competitive, attractive and accessible area

Support innovation, research and cooperation between universities, knowledge institutes and businesses

Cluster Event (18/11/2014) Thematic publication

TASTE2SEAS

MECAGRO2

2ST

SWAP NOW

Fish and Chips

2 Seas Programme 2014-2020

“To develop an innovative knowledge and research based, sustainable and inclusive area where natural resources are

protected and the green economy is promoted.”

N.B.: The Programme strategy as presented on the website represents a preliminary non official version and can still evolve.

More information

on the future priorities and main themes of

intervention

2014-2020 Programme: Programme Area

1. Extended area 2. Previous « adjacent » area

become « eligible »

Themes/priorities

Thematic objective Specific objective Intended result

1.b. Strengthening research, technological development and innovation

1.1 Improve the framework conditions for delivering innovation in 2 Seas regions.

Better and reinforced capacity for innovation in the 2 Seas area.

1.2 Enhance the delivery of innovation by relevant actors in 2 Seas key sectors.

Tighter, more effective and operational cooperation among the key actors involved on the early stages of the innovation chain and later stage of innovation involving testing and pilot actions.

1.3 Develop social innovation in response to 2 Seas key societal challenges.

The development of social innovation in order to make more efficient and effective local products and services which address the key societal challenges in the 2 Seas area.

Priority axis 1 – Technological and social innovation

Themes/priorities

Thematic objective Specific objective Intended result

4.f. Supporting the shift towards a low carbon economy for all sectors

2.1 Increase the adoption of low-carbon technologies and applications by public/ private organisations and citizens.

Reduced carbon dependency of public/private institutions and citizens in the 2 Seas area, based on the adoption of innovative low-carbon technologies.

Thematic objective Specific objective Intended Result

5.a. Promoting climate change adaptation, risk prevention and management

3.1 Improve the adaptation capacity of public and private actors to better coordinate their climate change adaptation actions for stronger resilience.

Increased preparedness for, and resilience to, climate change and associated phenomena (e.g. coastal erosion, flooding, droughts, and extreme weather) in the cross-border area.

Priority Axis 2 – Low carbon technologies

Priority Axis 3 – Adaption to climate change

Thematic objective. Specific objective Intended Result

6.g. Protecting the environment and promoting resource efficiency

4.1 Strengthen the efficient use of natural resources and materials through the adoption of new solutions for a greener economy .

Better and reinforced capacity for the development of a more resource-efficient economy in the 2 Seas area.

Priority Axis 4 – Resource efficient economy

2014-2020 Programme Strategy: Important dates

September 2014: submission of the Cooperation Programme to the European Commission

20-21 November 2014: launch of the INTERREG V A 2 Seas Programme

6th January 2015: INTERREG V First call for proposals

2 Seas Programme Launch

• 1.5 day conference on Thursday 20th and Friday 21st November 2014

• In Les Halls de la Filature, Saint-André-lez-Lille (FRANCE)

Main objectives

• Informing on the main characteristics and requirements of the V A 2 Seas Programme

• Informing on the thematic focus

• Training applicants on how to participate in the Programme

• Stimulating active generation of project ideas and development of potential partnerships

Your participation

You can already register your

project idea or your interest on

the 2 Seas Programme

website

• 2 Seas Cooperation corner is now online: project ideas + interested organisation form

• Registration for the event is closed!

• Contact the Territorial Facilitation Network by sending an email to projectidea@interreg2seas.eu

Thank you for you attention!

www.interreg4a-2mers.eu

Wilde PETRONE

Finance Officer

JTS 2 Seas

w.petrone@interreg4a-2mers.eu

the projects involved:

Ms. Rebecca Verhaeghe

- Fish and Chips

Mr. Jean-Michel Rigaut

- meCagrO2

Mr. Steve Samson

- 2 Seas Trade

Ms. Liesbeth Gesquiere

- Swap Now -

Regional branding

Access 2 market

Food network

Natural preservation

Sustainable food

Waste valorization

Connecting

SMEs

Trade

Waste prevention

Digitize communication

Clean environment

Ms. Rebecca Verhaeghe

- Fish and Chips

Mr. Jean-Michel Rigaut

- meCagrO2

Mr. Steve Samson

- 2 Seas Trade

Ms. Liesbeth Gesquiere

- Swap Now -

Mr. Toine Timmermans Program manager sustainable food chains

Wageningen University

Prevention of food waste from farm to fork: part 1

FOOD WASTAGE: GLOBAL & LOCAL

Grower Processor Carrier DC retailer Retailer +

consumer

GLOBAL FOOD LOSSES AND WASTE

Source: FAO, 2011

GLOBAL FOOD LOSSES AND WASTE

Source: FAO, 2011

EUROPEAN FOOD WASTE STATISTICS

Source: EC, BIOIS, 2010

EUROPEAN FOOD WASTE STATISTICS

Source: EC, BIOIS, 2010

DATA DEPEND ON OBJECTIVE AND PERSPECTIVE

Source: Compassion in world farming, A Sustainable Food Policy for Europe, 2014

NETHERLANDS FOOD WASTE STATISTICS

Source: WageningenUR, 2013

Secundary resources (2009)

ktonnes

Avoidable Potentially

avoidable

Unavoidable

By

products

Total

Human consumption (food bank) 12

Convert for human consumption

Industrial Biobased building blocks

Animal feed 277 135 470 2741 3623

Bio Fermentation + digestate 3-27 110-125 88-112 182 383-407

Composting 47-210 0-612 100-874 0 592-922

Incineration 780-984 0 481-685 0 1465

Landfill/dump 16-102 0 10-96 0 112

Total 1.136 -1.612

245 - 872

1.149 -2.237

2.923 6.187 - 6.541

FUSIONS TECHNICAL FRAMEWORK

UNDERSTANDING CAUSES

primary sector To i n e T i m m e r m a n s , W a g e n i n g e n U n i v e r s i t y

PRIMARY SECTOR

In general: lack of reliable data !

Fragmented availibility + limited research with unique primairy data

PRIMARY SECTOR

Example: project Eindeloos/Infinity

Top 20 Sourcingsregio: Nederland, België en westen van Duitsland Primaire sector, handel, verwerking (conserven, diepvries, snijderijen)

Tomaat Uien Rode bieten Witte kool Broccoli

Paprika Knolselderij Courgette Komkommer Boerenkool

Winterpeen Spruiten Spinazie Sperziebonen Groene kool

Bos- en waspeen Aubergine Rode kool Doperwten Andijvie

PRIMARY SECTOR

Example: project Eindeloos/Infinity

Productreststroom: 860 kton Productreststroom is 12.8% productievolume 70% = NL primaire productie + NL handel + BE diepvries + DE primaire productie

PRIMARY SECTOR

Example: project Eindeloos/Infinity

best practice E l s M e s u , C h e e s e F a r m S c h e l l a c h

FAMILIEBEDRIJF

KRINGLOPEN

KWALITEIT

SENSEO +

WINKEL

RONDLEIDING PR

Schellach Kazen ‘n Kwestie van Smaak

FAMILIE BEDRIJF

met personeel ca. 7,0 fte

Schellach Kazen ‘n Kwestie van Smaak

ROBBIE NIELS

Bedrijfsgegevens 90 ha. bouwplan 0,5 ha aardappels 4 ha Suikerbieten 15 ha Tarwe 22 ha Maïs 7,5 ha luzerne 40 ha Gras

quotum 625.000 kg 4,3% vet, 3,5% eiwit 80 melkkoeien 80 jongvee 10 vleesstieren

KRINGLOPEN

Schellach Kazen ‘n Kwestie van Smaak

Mest en gedroogde mest Graan voor krachtvoer en brood

Grasbrok en luzerne als krachtvoer Melk voor boerenkaas, boter, karnemelk Vleeskoeien, die worden gevoerd met wei,

voor vleespakketten

KWALITEIT alles in teken van de kaas

Schellach Kazen ‘n Kwestie van Smaak

optimaal diercomfort in nieuwe serrestal voederwinning diergezondheid met knoflook als anti-biotica vervanger cel- en kiemgetal kaaskeuringen

SENSEO +

Brasser’s korenmolen Bakkerij Schrieks

Hoogelandse boerenzuivel Arne’s Kaasboerderij

Kaasboerderij Mariekerke Ijsboerderij De Koehoorn Kippenboerderij Sturm

‘t Groenteschuurtje Zeeuwse streekproducten

Zelf ontwikkeld ZEEUWSE KNOPKAAS

WINKEL

Schellach Kazen ‘n Kwestie van Smaak

Geopend van maandag t/m zaterdag met bediening

en zelfbediening

ook via Vers247 en

Sligro

RONDLEIDING PR

Schellach Kazen ‘n Kwestie van Smaak

Scholenprojecten Boerderijbelevingen in

samenwerking met BBZ (europees gesubsidieerd)

ontvangsten en streekmarkten

website, webshop, twitter, facebook

linkedin

Maar ook een lekker broodje kaas op het terras

DANK VOOR UW AANDACHT!

industry L i e s j e D e S c h a m p h e l a i r e , F E V I A

Raw materials

• Unwashed potatoes • Living animals • Sugar beets •

Food: ingredients and finished products

• Fries, mashed potatoes • Steak, snacks • Sugar •

Sidestreams

• Dirt, potato peels, potatoes with black spots • Skin, bones, lungs • Beet pulp,.. • Water purification sludge •

Transformation and packaging

MATERIAL FLUXES IN FOOD INDUSTRY

Use/valorisation

DEFINITION OF FOOD LOSS

Food loss

what is meant for and available for human consumption, but lost for human consumption

Food loss is not

• Sidestreams: not consumable

• What goes to food banks, reprocessing

• Financial losses e.g. too

HIERARCHIC VALORISATION OF FOOD LOSS/ORGANIC FLUXES

Avoid food loss

Use for human consumption directly (donations) or after re-processing

Use for animal feed

Raw materials for industry (bio-based economy)

Converted to fertiliser by fermentation (+ energy)

Converted to fertiliser by composting

Use for energy production only

Landfill

PROJECT FOOD LOSS

Project by FEVIA Vlaanderen

Subsidies from Flemish Government

Objectifs

- Lack of figures => Inventarisation of food loos in the food industry

- Define tools, aid food companies

- Dialogue within the food chain

FOOD LOSS

Results of the project

- 23 audits, 68 questionnaires

- Different subsectors

On average: 2,4% food loss (loss of consumable materials) vs. production

Of which: 0,26% loss of finished products

FOOD LOSS

No link between food loss and # FTE, turnover nor conservation

Link between food loss and type of process

- Batch processes: 3,2% food loss on average

- Continuous processes: 1,1% food loss on average

CAUSES OF FOOD LOSS

1) Human errors

2) Form/look/colour of finished products

3) Badly tuned/designed transport systems

4) Product changes on the same production line

5) Contract with buyers

6) Interruption of the production process

7) Mentality of the employees

8) Machine park, level of maintenance

9) Size/weight of the endproduct

10 ) Damaged packaging / non-closed packaging / labelling errors

MESSAGES

Food loss awareness is the first step

Implicate all employees, also those in the workplace

A good management is a big help

Permanent attention

best practice L u c P i n o y, K U L e u v e n

PROMISING TECHNOLOGIES

Membrane distillation versus evaporation

Pressure driven membrane filtrations versus evaporation

PROMISING TECHNOLOGIES

Membrane distillation versus evaporation

Pressure driven membrane filtrations versus evaporation

REST HEAT

Rest heat = heat at low temperature (80 - 120 °C). Mostly this is not used today.

Do we have a lot of rest heat ?

In Flanders 2160 GWh

If we would use this to produce electricity (10 % yield) then more than 67,000 families can be served*.

If we could use this as a heat source (100 % yield) then For what?

* Source: http://www.engineeringnet.be/belgie/printvriendelijk.asp?Id=8522 (2014)

REST HEAT GREENHOUSES

Source: http://www.warmco.nl/page/warmco (2014)

REST HEAT HOUSES

Source : http://www.frankblogt.be/loopt-vlaanderen-warm-voor-warmtenetten (2014)

REST HEAT EVAPORATION

Why evaporation?

- Production of potable water out of sea water

- Increasing the concentration in all kinds of streams

Normally evaporation is performed at

- high temperature and normal pressure

- low temperature and low pressure

Rest heat can be used to evaporate at low temperature and normal pressure :

MEMBRANE DISTILLATION

MEMBRANE DISTILLATION

Membrane

Feed in Permeate out

Permeate in Feed out

Hot side Cold side

CHICKEN HYDROLYSATE

Made of chicken parts contains a lot of proteins - byproduct

Problem : initially very diluted solution

Solution : membrane distillation

Thot side = 50°C Tcold side = 20°C p = 1 atm

± 10 kg of water evaporated every hour through 1 m2 of membrane

t ill 25 wt%

SUCROSE SOLUTION

In cooperation with ISA - process solution

Problem : initially very diluted solution

Solution : membrane distillation

Thot side = 60°C Tcold side = 45°C p = 1 atm

No sucrose going through membrane

12 → 10 kg/(m2.h) evaporated

CARAMEL COLOURING PROCES

In cooperation with ISA waste stream

Problem : initially very diluted solution

Solution : membrane distillation

20 kg/(m2.h) evaporated

Volatile compounds pass through the membrane

Total organic carbon (TOC) content of the feed and permeate and the dry weight of the feed

PROMISING TECHNOLOGIES

Membrane distillation versus evaporation

Pressure driven membrane filtrations versus evaporation

PRESSURE DRIVEN MEMBRANE FILTRATION

Alternative for evaporation, using pressure instead of heat

- Purification possible

- Increase in concentration limited

MMS Triple System Model FI Source : artbotanica.net/12/microfiltration-membrane-reverse-osmosis (2014)

POLYPHENOLS OUT OF POTATO PEALS

Problem : concentration and purification after extraction (ISA) by-product

Solution : pressure driven membrane filtration

Polyphenols x 2.6 ; organic content x 1.5 ; purity x 1.7

SWEETENERS OUT OF STEVIA

Problem : concentration and purification after extraction process stream

Solution : pressure driven membrane filtration

2. Ultrafiltration

3. Nanofiltration

A

B

D3 D2 D1

G1 G2 G3

C

F

1. Microfiltration (cartridgefilter 0.5 m)

Sweeteners x 3.7 ; dry weight x 2.4 ; purity x 1.5

HYDROLYSATES

Problem : separation after hydrolysis - byproduct

Solution : pressure driven membrane filtration

Minutes

0 5 10 15 20 25 30 35 40 45 50 55 60m

AU

-250

0

250

500

750

1000

1250

1500

1750

2000

2250

mA

U

-250

0

250

500

750

1000

1250

1500

1750

2000

2250UV

feed

UV

permeaat 1

UV

permeaat 2

UV

permeaat 3

UV

retentaat

Feed

Retentate

Permeate

Proteins in a first stream (UF retentate) Peptides in a second stream (NF retentate)

Amino acids and salts in a third stream (NF permeate)

HPLC-SE for UF-filtration

PROMISING TECHNOLOGIES

Membrane distillation versus evaporation

Pressure driven membrane filtrations versus evaporation

Enjoy your lunch! part 2 at 13:45pm

Exhibition space visit Mystery tasting sessions Cooking demonstrations

forget!

Mr. Toine Timmermans Program manager sustainable food chains

Wageningen University

Prevention of food waste from farm to fork: part 2

distribution To i n e T i m m e r m a n s , W a g e n i n g e n U n i v e r s i t y

DISTRIBUTION (INCLUDING RETAIL)

Source: EC, BIOIS, 2010

Food Waste in retail ranges between 1-3% of total turnover (at sales price), Depending on: • Service level • Size of store • Assortment in fresh

products • Entrepreneurship • Professionalism, level of

training • ......

CORPORATE SOCIAL RESPONSIBILITY

CORPORATE SOCIAL RESPONSIBILITY

EXAMPLES OF SOLUTIONS RETAIL

• Improve donations (mostly DC level) • Replenishment, logistics, order planning • Extend shelf life of products • Improved forcasts, e.g. Loyalty cards • Smart promotion actions • Supply chain collaborations • Re-use products at best-before date

Packaging

Breeding & genetic line

Quality assessment

processing

Freezing

Processor Carrier DC retailer Retailer Consumer Grower

ICT & transparancy

Pricing policy

BUSINESS CASE SUPPORT SYSTEM

TYPICAL RESULTS SCENARIO SIMULATION

RETAIL AGREEMENT ON FOOD WASTE

NEW SOCIAL BUSINESS MODELS

De oogst…

…Van de dag

Best practice P a t r i c k P a s g a n g , I n n o v a t i e s t e u n p u n t

PICK, DRIVE & DELIVER

• Local Food Distribution Model

• Based on :

– Market Study 2010-2013

– Distreko Model

Short overview

• The concept

• Achievements

• next ?

• Workshop ?

The concept • Circle concept

– Collecting & delivery at same round – No intermediate stocks, only orders – Working area = refrigerated truck (150%)

• 2 local rounds / week – Very short lead-time – Fresh = really Fresh

The Concept • Independant & commercial logistic partner

– Fixed Service Cost

• B2B & FMCG driven • No anonymous products • Pricing by producer • ICT platform driven

– Consolidates orders – Consolidaties invoices – webshop

Achievements

Partnership of 5 producers

& 1 distributor

Region

Objectives : • Economies of scale • Increase B2B sales

– Synergy on existing customers – Finding new customers

• Increase service level – Physical distribution – Invoicing – Contact center

• Add new complimentary producers

Realisations

• Start april 2013

• Taste Fair feb 2014

– 190 visitors (31% respons)

Realisations • 67 clients 185 clients

• Average ticket size : 135

• Average turnover / month : 10.000 20.000

• Target Groups reached : – 35 % Retail

– 31 % HoCaRe

– 21 % Specialty Shops & small supermarkets

– 10 % Farm Stores

Realisations

• Other regions :

– DistriMeetjesland

– DistriWest

Next ?

• Shop, Pick, Drive & Deliver

• B2C concept

• Bpost on Demand

2300 TURNHOUT 2350 VOSSELAAR 2360 OUD-TURNHOUT 2370 ARENDONK 2380 RAVELS 2381 Weelde 2382 Poppel 2340 BEERSE 2340 Vlimmeren 2460 KASTERLEE 2460 Lichtaart 2460 Tielen 2470 RETIE

The customer can also return goods (empties, ironing

etc.)

The customer pays for the goods safely

and securely by banker’s card at the

time of delivery

We offer 4 components in bpost by appointment

All purchases and parcels are

delivered together at that

time

The customer agrees a

delivery time with bpost

PARALLEL WORKSHOP ?

• More into detail :

– Advantages

– Success Factors

– Threats

– Costs Involved

– Startup Steps

Patrick Pasgang

Consultant Business Development

T.: +32 16 286138

M.: + 32 473 860016

E.: Patrick.Pasgang@innovatiesteunpunt.be

Best practice S t e f a n o C u o m o , M a c k n a d e

FOOD, FAMILY AND FRIENDS SINCE 1847

Move the emphasis

• Understand who the end customer is

• What is their objective

• Find the right partners

• Share the same goals

• The price will follow

• Distribution is simply a mechanism to deliver the end product

• Value add vs cost savings

What is the goal?

• Retail as experience vs need

• Qualita Prezzo

• Stakeholders and the holy trinity

The opportunity the rise of the independents

• Genuine alternative

• Private sector role planning & the battle for Britain

• The sociopolitical importance of the independents

• Community expectation

• Education

• Sincere sales & hubbing

Distribution: Sustainable distribution channels

SHOUT ABOUT IT

WWW.MACKNADE.COM

Out-of-home To i n e T i m m e r m a n s , W a g e n i n g e n U n i v e r s i t y

OUT-OF-HOME

Source: EC, BIOIS, 2010

Diverse sector: • Catering • Restaurants • Hospitals/nursing homes • Hotels • Etc.

CATERING: SHARE BEST PRACTICES

Food waste analysis and reduction in the Dutch catering sector

Goals: Identif ication of the largest avoidable food wastage in the catering sector to find solutions to avoid them, including the evaluation of those solutions through pilot projects.

Methodology:

(1) Inventory, analysis, co-creating and experimenting innovative approaches in the catering process of all Dutch Food Services companies.

(2) Dissemination of best practices & experiences.

(3) For each caterer at 25 locations analyses are done, in total 225 catering locations in the Netherlands.

RESULTS CATERING SECTOR VENECA 2011

Food waste Veneca catering companies total all products in kg (Wageningen UR, 2011)

Total amount of food waste in company catering in the Netherlands is about 5% (mass balance approach)

THE HOSPITALITY SECTOR

Goal measurement tool: objective assessment of the relation between the serving concept and the effects on sustainability & quality of life

Outcomes Máx Maxima Medisch Centrum, WageningenUR, 2010) :

Food waste reduced to 2,5% (reference 26-60%)

Appreciation quality of food increased (from 6 to 8)

Best practice C a r l D a v i e s , K e n t C o m m u n i t y C a f é

Survey: Lots of foodbank schemes in Kent: Was there an alternative?

• Established a CIC, Feb, 2012 and formed a partnership with Fareshare, (Food waste and Food Poverty).

• Met Kent County Council about start up funding, late 2012.

• Offered contract to run café at The Grand Healthy Living Centre, Gravesend, Jan 2013.

In a former Courthouse

‘The Bench Café and our ‘Not-Guilty’ menu

…but more than that

Andrew and Claude’s example: If

you’re good enough to

volunteer…

Partners now include:

• Dept Work and Pensions

•Dept Environment, Food and Rural Affairs

• Learning Shop, Bluewater

Households K r i s t o f Va n S t i c h e l e n , V L A C O v z w

AFVALPREVENTIE THUIS D.M.V. BEWUSTMAKING EN AANREIKEN VAN TOOLS

WAT IS VOEDSELVERLIES?

- Plantaardig of dierlijk materiaal, puur of verwerkt, bedoeld voor menselijke consumptie.

- Materiaal dat zou kùnnen worden gegeten, maar uiteindelijk een andere bestemming krijgt (bv. afvalstroom ingaat).

- Daardoor waarde verliest voor producent, consument én tussenschakels.

- Verlies dat vermijdbaar is.

pitch

VOEDSELVERLIES IN VLAANDEREN

2 miljoen ton nevenstromen + verlies (op 20 milj. ton productie) 200 000 ton verlies

pitch

CASCADE VAN WAARDEBEHOUD

Preventie (voorkom voedselverliezen)

Toepassing in humane voeding (voedselbank)

Converteerbaar voor humane voeding

Toepassing in diervoer

Grondstoffen voor de industrie (biobased economy)

Verwerken tot meststof door vergisting (product + energie)

Verwerken tot meststof door composteren

Toepassing voor duurzame energie (energieopwekking)

Verbranden als afval

Storten (wordt niet meer toegepast/verboden)

pitch

Opgericht in 1992, non-profit

Ledenorganisatie

Meer dan 80 leden, met activiteiten in relatie tot biologische kringloop

• Preventie

• Selectieve inzameling

• Verwerking en afzet

Vlaamse overheid, openbare en private stakeholders:

• OVAM (Public Waste Agency of Flanders)

• Verwerkers (compostering, vergisting)

• Lokale overheden, intercommunales en gemeenten

Vlaco vzw policy

1990 Start selectieve inzameling en verwerking van gft- en groenafval

1992 Oprichting van Vlaco vzw

1998 Promotie thuiscomposteren

Start opleiding compostmeesters

2003 Kringlooptuinieren

2012 Switch naar kringloopkrachten

Voedselverlies

afva

l m

ate

riale

n

policy

BIOLOGISCHE KRINGLOOP - ANNO 2014

SMALL CYCLE (AT HOME)

policy

BIOLOGISCHE KRINGLOOP THUIS

policy

VOEDSELVERLIES THUIS

kg / huishouden Waarom gooien we voedsel weg? • Onze kwaliteitsnormen afgestemd op uitzicht • Prijs nauwelijks een rol •

pitch

EN WAT U ER ZELF AAN KUNT DOEN?

Anders plannen/aankopen

Anders koken

Anders bewaren

Anders telen

pitch

best practice K o e n D e l i e , I M O G

MIX VAN INSTRUMENTEN

Beleidsinstrumenten

Stort- en verbrandingsverbod selectief ingezameld afval

Subsidies (composteringsinstallaties, inzamelrecipiënten, compostvaten en bakken)

Uitvoeringsplannen afvalbeleid

Samenwerkingsovereenkomsten

(thuiscomposteren/kringlooptuinieren, compostgebruik)

policy

MIX VAN INSTRUMENTEN

Financiële instrumenten

DIFTAR (gedifferentieerde tarifering)

Heffingen

Communiceren, informeren en sensibiliseren

websites: www.vlaco.be, www.ovam.be

Gemeentelijke en intercommunale afvalkranten

policy

Imog Harelbeke

Vanwaar kent u ons?

De ophaalkalender

Afvalkrant

Artikels Karaat

Evenementen

Doelgroepenwerking:

11 gemeenten

Scholen

Verenigingen

Bedrijven

Compostmeesters

Imog Moen

Containerparken - ophaling

LOKALE UITBOUW

Preventiemodel gebaseerd op samenwerking

practise

Burgers sensibiliseren

practise

HET BELANG VAN VRIJWILLIGERS

practise

BIJSCHOLING

TUINEXPO

COMPOSTMEESTER CONGRES

OPEN BEDRIJVEN DAG

ONDERSTEUNING

GEMEENTELIJKE ACTN

BEDRIJFSBEZOEKEN

Opleidingen

Overkoepelende activiteiten

Tuinbeurzen (Tuinexpo, Exterieur), Open Bedrijven Dag, Studiereizen

Juni Compostmaand: organisatie, materiaal, bekendmaking

Compostmeesterscongres

Steun aan de gemeentelijke werkingen

Tentoonstellingsmateriaal, Infotheek

Compostkoffer

Compostmobiel

Verzekering

ONDERSTEUNING VAN VRIJWILLIGERS

Compostmobiel Rad van compost (+ gadgets) Folderrek (Ovam-brochures) 6 Vlaco-posters Gratis reis naar de zon Lagen in een compostvat Compostkoffer Compostvat, beluchtingsstok, tegels Wormenbak Mulchmaaier, hakselaar Tafel, stoelen, sandwichpaneel

ONDERSTEUNING VAN VRIJWILLIGERS

Compostkoffer

Koffer vol praktijkmateriaal

Educatief dossier met Kinderen

ONDERSTEUNING VAN VRIJWILLIGERS

Compostspelletjes

Magda in het compostvat

Rarara, wat zit er in het compostvat?

Domino

Memory

ONDERSTEUNING VAN VRIJWILLIGERS

2012: 52 % van tuineigenaars doet thuiscomposteren (58% is maximum)

RESULTATEN PREVENTIE

conclusion

% of citizens practising closed loop

5

17 19

3441

52

0

10

20

30

40

50

60

1991 1997 2002 2005 2007 2012

% 20 80

kg/inh/y

106.000 tons/y organic waste (in 2007)

=

Vragen?

Kristof.van.stichelen@vlaco.be

015/45.13.70

www.vlaco.be

Koen.delie@imog.be

056/71.61.17

www.imog.be

Wrap up

parallel workshops

PARALLEL WORKSHOPS

1. The rise of local produce: demand and distribution BLUE | Plenary room

2. The science measuring aroma, texture and colour GREEN | Flandria room

3. Raising food awareness through alternative education models RED | Miummm

4. Food Techniques PURPLE | Taste Academy