Food not Waste

lab of tomorrow
challenge no. 2 – food not waste
Food not Waste – Developing innovative business solutions
for the food waste problem in Kenya
lab of tomorrow
challenge no. 2 – food not waste
What would you do with high-quality horticulture products worth € 270 million?
Let it go to waste?
...or create a new business through redistribution, better supply chain management, local processing or even producing energy out of tons of avocados, beans,
pineapples, papayas, mangos, passion fruits, peas and many more.
How? Join the lab of tomorrow, where real challenges meet business-driven
­solutions to create shared value.
• Meet local experts and GIZ advisors to help you build your business model by
giving you in-depth knowledge about the Kenyan horticulture industry.
• Become part of a worldwide network involving other companies and harness new
lines of cooperation to tap cross-sectoral synergies.
• Adapt a cutting-edge approach to access new markets for your products.
• Help through self-help: work on a pressing problem and improve the social and
environmental conditions in Kenya through a new, profitable business model by
your company.
lab of tomorrow
challenge no. 2 – food not waste
Challenge Description:
The global demand for high-quality horticultural products is growing rapidly and
Kenya is one of the world’s top horticulture producers. Yet, Kenya still faces annual food losses of 30–40 % (worth around €270 million) which offer tremendous
­business opportunities.
As about 91 % of Kenya’s agricultural exports are in raw or semi-processed form,
companies with the following expertise have great potential to create solutions ­for
Kenya’s food waste problem:
• Processing and preservation (canning, freeze-drying, dehydrating, juicing etc.)
• Packaging
• Transportation
• Storage & redistribution
However, possible solutions are diverse: companies within supply chain management, but also firms in bioenergy, animal feed, compost fertilizer production ­or
digital solutions (e.g. apps, mobile services etc.) could contribute to the ­reduction
of food waste.
lab of tomorrow
challenge no. 2 – food not waste
Cosmetic specifications concerning shape, size or color of
fruits and vegetables result in major amounts of fresh food
perfectly fit for human consumption being left to rot.
Can you imagine other ways to utilize this rejected food?
Order cancellations and last minute adjustments from the
top of the supply chain lead to farmers and exporters of
Food waste usually occurs across the entire supply chain
and is the unintended result of agricultural processes, information asymmetries and technical limitations in storage,
infrastructure, packaging and marketing.
Average waste percentages along the export supply chain*
Agricultural production
9.8 %
Post-harvest handling
& storage
8.7 %
* Estimated waste percentages in the food supply chains for sub-Saharan Africa, FAO (2011 )
Processing & packaging
9.4 %
Distribution
8.3 %
Consumption
1.9 %
|
Average waste percentages along the export supplay chain*
fresh produce being left with no market for their products.
The Kenyan market can hardly absorb the produced quantities which often leads to the produce being dumped or
sent back to the farmer. An effective redistribution system ­is
missing.
Design: www.schumacher-visuell.de
There are two main reasons for food waste in Kenya’s
­horticultural exports:
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Biggest hurdles