Post on 06-Apr-2016
description
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
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