Systems Change Thinking - Creating Value and Closing the Loop from Unavoidable Food Supply Chain Wastes

We are delighted to announce an opportunity to attend a free, one-day event on understanding the chemical and environmental benefits of utilising unavoidable food supply chain wastes (UFSCW). Current strategies for dealing with UFSCW are rudimentary and of low value: these include waste to energy (including incineration and anaerobic digestion), animal feed and bedding; composting; ploughing back in to soil; and, least preferably, landfill.

In response, this event explores UFSCW as a unique bioresource: a treasure trove of unexploited, bio-based materials and chemicals, with a range of potential commercial applications underpinned by holistic life-cycle thinking.

The event will be of particular interest to companies of all sizes wishing to valorise food waste streams as well as academics and policy makers. Particular benefits to attendees include:

• An introduction to the new Sustainable Waste Valorisation Identifier (SWaVI) tool which enables companies to identify and compare different potential valorisation strategies based on economic viability as well as sustainability and technological readiness.

• A chance to listen to key industrialists, academics and consultants discuss valorisation from not only a company, but also a more holistic supply chain perspective.

• The opportunity to hear from leading academic and industrial speakers about the latest, novel, technical approaches to food waste valorisation.

• The ability to interact and connect with researchers, industrialists and policy makers interested in collaborative UK and global projects.

Registration

Register your place for free by 16th November 2018.

Programme

Systems Change Thinking Event Programme

Session One: Holistic Systems Change (Chair: Professor Shahin Rahimifard, Loughborough University)

Session Two: Change, Technology and Methodologies (Chair: Professor Timothy Foster, University of Nottingham)

Session Three: Influencing Systems Change (Chair: Dr Avtar Matharu, University of York)

Lunch and refreshments provided.

Invited Speakers

Hugh Powell Product Technology Centre, Nestlé

Zainudin Umar Global Food Structure & Ingredient Science, PepsiCo International

Geoff Archer THYME Project, Teesside University

Sotirios Sourmelis, NNFCC The Bioeconomy Consultants

Nina Sweet OBE, WRAP

Dimitris Papadopoulos, Institute for Science and Society, University of Nottingham

We gratefully acknowledge funding from the Engineering and Physical Sciences Research Council (Re-SAUCE project EP/P008771/1) which has contributed to the organisation of this free event.