E U R O C A T E R S U S T A I N A B I L I T Y R E P O R T 25 Sustainable operations GartnerHjælpen – love for misshapen vegetables GartnerHjælpen simply seeks to reduce food waste by saving misshapen vegetables from being left unharvest- ed, making them available to suppliers instead. Every day, large amounts of fruit and vegetables are harvested which do not always meet the desired or traditional requirements for size or appearance. Despite their misshapen appearance, these are premium quality produce that have unfortunately often ended up as food waste in the past. Gartner- Hjælpen is helping to change this practice. GartnerHjælpen is a collaboration with Danish growers, where we help them sell surplus products that would other- wise be unsaleable, e.g. through Dansk Cater’s webshop, where you can buy misshapen broccoli, leeks, mushrooms and other vegetables. “Through GartnerHjælpen, we are mak- ing a major effort to save food waste at the first step in the supply chain. At the growers, many delicious vegeta- bles and crisp fruits are discarded for the sole reason that the they are a little too small or too big, a little too misshapen or cut incorrectly. Reasons that do not affect the quality of the produce, only its appearance. When we have used the earth’s resources to produce a vegetable, it should be eaten – even if it is a little misshapen – and we help ensure that through GartnerH- jælpen,” says Benjamin Larsen, Market Manager at Cater Grønt. GartnerHjælpen has been so well received that products have sold out on several occasions. Since Gartner- Hjælpen has been so well received, there are plans to expand the volume and product types, to the extent that misshapen produce is available. The Danish Ministry of the Envi- ronment reports that we throw out 700,000 tonnes of food each year that could have been eaten. Food waste from primary production and the food industry accounts for 233,000 tonnes of this. GartnerHjælpen is a concept that helps reduce food waste and ensure more sustainable agriculture, as part of UN global goal 12. Combatting food waste We support the ‘DANMARK REDDER MADEN’ campaign, where we focus on how staff in professional kitchens can help combat daily food waste. As part of its partnership with Danmark mod madspil and in con- nection with UN International Food Waste Day on 29 September, Dansk Cater marked the day by support- ing the DANMARK REDDER MADEN campaign. We encouraged Denmark’s profes- sional kitchens to mark the day and support the cause by putting out materials for staff and custom- ers to make them aware of the campaign. The materials could – and still can – be accessed via Dansk Cater’s website, where you can download posters with tips for avoiding food waste, visual material for social media and intranets and screen messages. The materials are avail- able in both English and Danish. The materials included a cata- logue of ideas for workplaces with concrete ideas and inspiration for how to minimise food waste at each site. The campaign is the initiative of the ONETHIRD think tank, which has a special focus this year on food waste among food profes- sionals such as canteens and restaurants.
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