Rethinking Sidestreams: The Future of Food

What if your sidestream was your most valuable resource? 💡

To keep the global food system within planetary boundaries, tackling food loss and waste is a non-negotiable (EAT Lancet Commission). At the same time, large amounts of high-quality ingredients from the food industry—over 800,000 tonnes annually in Denmark — never reach their full potential.

But, for an entrepreneur, a “huge problem” is just another word for “huge opportunity”.

We are releasing a new catalogue, mapping out 5 key challenges in upcycling sidestreams into delicious food products. To mark the launch, we invite you to an inspiring networking event on opportunities for change! ⭐

We’ve invited two leading sidestream experts to share their success factors:

• Kristian Ottesen, Director of Royal Greenland – with a mission of turning seafood sidestreams into high-value products
• Jessica Aschemann-Witzel, Director of MAPP - Value Creation in the Food Sector at Aarhus University – with a great understanding of consumer behaviour and its importance in sustainable transitions of the food industry

What can you expect?

• Learn from food industry experts and their success stories
• Meet food scientists and researchers across disciplines
• Get inspired to find solutions

Spots are limited. Sign up now! 🔥

Who is this event for? Food industry experts and researchers with an interest in upcycling, food loss on industry level, circular economy, and actors in the food innovation ecosystem.

Schedule:

15.15 - Arrival and coffee

15.30 - Sidestream success stories – “Overcoming the challenges of upcycling food”

• Kristian Ottesen, Royal Greenland
• Jessica Aschemann-Witzel, Aarhus University

16.00 - Q&A session - open floor discussion with speakers

16.30 - Open mingle, drinks and snacks

• Network with other food industry experts and researchers within upcycling

17.30 - End of event

Speakers:

Kristian Ottesen from Royal Greenland – Kristian Ottesen recently moved to Greenland with his family at this historical time, stepping into a pivotal role at Royal Greenland, one of Greenland’s largest seafood producers. His mission is to realize the huge business potential of traditional seafood sidestreams. By turning these resources into high-value products, he is leading the way in setting new sustainability standards in the industry.

Jessica Aschemann-Witzel from Aarhus University – Jessica Aschemann-Witzel is Professor of Marketing and Consumer behaviour and Director of the MAPP Centre at Aarhus University and a leading researcher on consumer behaviour related to upcycled food. With a background as agricultural engineer and economist, she has gained 20+ years of experience in managing interdisciplinary food sector research projects. Her topics cover sustainability transitions, technology adoption, consumer-citizen perception and behaviour towards new products and practices, and circularity thinking.

About host:

Kost Studio – a food development firm at the intersection of science, history and gastronomy with the mission of creating better food for more people. We help ventures bring innovative ingredients and products to the market through food development, research, education and storytelling.

In 2023, we joined forces with Kost Capital, an early-stage food tech VC. Together we close the gaps between talent and their access to capital, and between research and private entrepreneurs.

The IFFN network project – This event is a part of the Interdisciplinary Future Food Network (IFFN). This initiative by Kost Studio aims to unify key actors across academic disciplines and the entire food value chain to solve food system challenges pressured by climate change.

This project extends our core belief in the interdisciplinary approach. No one can tackle climate change alone. To build a resilient, healthy, productive and sustainable food system, we need to work together

The IFFN project has received funding from Grønt Udviklings- and Demonstration program (GUDP) under the Ministry of Food, Agriculture and Fisheries.

Reference:

EAT-Lancet Commission. (2019). EAT-Lancet Commission Summary Report - EAT. EAT. https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/

Event Venue & Nearby Stays

Amalievej 20, 20 Amalievej, Copenhagen , Denmark