An increasing number of food industry players are seeking innovative solutions to reduce waste. Many companies, such as those in the confectionery sector, have already begun using surplus raw materials to develop new products. These innovations are promising steps forward, but there is still much to be done to reduce waste and meet sustainability goals.
Reducing waste is important for companies for several reasons. It can significantly lower costs, as less waste means fewer resources are wasted. Environmental friendliness is also a key factor. Reducing waste attracts environmentally conscious customers and improves the company’s image.
The current state of food waste in Finland
According to the Natural Resources Institute Finland, nearly 700 million kilograms of food waste are generated annually, with about half coming from households. The second-largest share of waste is generated by industry. Finland is committed to the UN’s Sustainable Development Goals, and the food industry aims to reduce waste by 10% by 2030.
A product may go to waste for the following reasons:
- It is a seasonal product or one being phased out.
- The packaging is damaged or has a printing error.
- The best-before date is approaching.
- There is overproduction of the product.
- The product has quality defects or imperfections.
Innovative solutions from Finnish companies
Finnish food companies are working hard to reduce waste. They have found new ways to utilize by-products from production, and many are also collaborating with other companies to achieve even better results.
New products
One excellent way to reduce waste is to develop new products from raw materials that are at risk of becoming waste. For example, many confectionery manufacturers sell surplus bags, which include candies that have small irregularities in shape or size and cannot be placed in regular packaging. Sometimes new products result from partnerships between companies, such as the collaboration between the surplus food online store Fiksuruoka and candy manufacturer Halva to create the FiksuMix surplus candy bag.
Collaboration with food aid organizations
Many companies work with food aid organizations to ensure that excess food does not go to waste. For instance, leftover school meals can be given to those in need.
Food waste reduction apps and websites
ResQ Club is a smartphone app through which restaurants, cafés, or stores can sell surplus food to consumers at a discounted price, reducing food waste and generating additional revenue. Fiksuruoka is an online store that sells surplus products to consumers whose best-before dates are approaching.
Raw materials for the feed industry or biodiesel production
Animal by-products can be processed into raw materials for other industries. Honkajoki Oy, Finland’s leading processor of animal by-products, produces new products from by-products of meat production, which can be used in animal feed, biofuels, and fertilizers.
The significance of collaboration
Collaboration between companies plays a major role in reducing waste. Businesses can share resources, knowledge, and best practices to find effective solutions for reducing waste throughout the supply chain. Collaboration in this area not only benefits the environment but also improves the financial sustainability of companies.
Food waste is a global challenge. Approximately one-third of the food produced worldwide goes to waste, leading to significant financial losses and environmental impacts. In Finland, households produce about 50% of all food waste, making changes in consumer behavior especially important.
Company actions also matter, as the food industry in Finland generates the second-largest amount of food waste, followed by the food service industry. Cooperation between different actors can help identify and reduce waste at various stages. Companies can, for example, develop innovative distribution models or joint campaigns that encourage consumers to use food ingredients more efficiently.
In addition, collaboration can lead to cost savings, as the less waste generated, the more money is saved. This can be especially important for small and medium-sized enterprises (SMEs) struggling in a competitive environment.
Cooperation to reduce food waste can lead to innovations that improve the efficiency of the entire food supply chain. For example, new digital tools can help companies better predict demand and optimize storage, reducing overproduction.
Future outlook
Reducing waste in the food industry is a complex challenge, but with operational improvements and close monitoring, the goals are achievable. The use of technology, collaboration between companies, and increased consumer awareness are key factors.
Reducing waste is not only a matter of environmental protection but also business model renewal. Surplus raw materials can be used to create new products, leading to innovative solutions and added value for companies.
Continuously evolving technology offers new tools to reduce waste. Data analytics and artificial intelligence can help optimize production processes. Smart inventory management systems can track product expiration dates and prevent waste.
In addition, collaboration among different actors is a key factor in reducing waste. Companies can work together with other food industry players, organizations, and research institutions to improve operations. This collaboration enables the promotion of innovation and the development of more efficient solutions, ultimately benefiting everyone.
