Sustainability

PhDs and the Grand Challenges: A Symposium

In September 2021, I presented my work on food waste valorisation at the PhDs and the Grand Challenges symposium organised by the University of Bath’s Centre for Business, Organisations and Society. The symposium invited doctoral researchers from a variety of management and allied fields to share their ideas on tackling the host of grand challenges […]

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Sustainability

Tips to Reduce Household Food Waste

Originally published on FoodUnfolded.com in October 2021 A third of the food grown on this planet ends up being lost or thrown away. A big chunk of this comes from our own homes – but the good news is that all of us can take small steps to stop the problem from getting any bigger. […]

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Sustainability

First Expired, First Out | Fight Food Waste Like a Pro

Published on FoodUnfolded.com in October 2021. Have you ever stood in front of a well-stocked kitchen cupboard wondering what you should cook for dinner? Incorporating a nifty stock rotation technique adapted from professional kitchens into your meal planning could help you cut down on food waste while ensuring food safety. First Expired, First Out (FEFO) […]

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Education, Sustainability

What Happens to Food that is Wasted?

Workshop In September 2020, I was invited to conduct a workshop on food waste valorisation for students at Maastricht University’s University College Venlo. The interactive workshop addressed how the food industry deals with its by-streams, current EU policy on the subject, and changes expected in the near future.

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Sustainability

Can Pigs Help Reduce Food Waste?

Originally published on Foodunfolded.com in September 2020. Pigs are nature’s ultimate recycling heroes. What is considered inedible by most other animals is often a scrumptious meal for pigs. After following some safety precautions, this superpower of theirs can be used to reduce the amount of food that ends up as waste. Around 30% of all […]

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Sustainability

Organic Wine

Originally posted on Eufic.org in January 2019. Until recently, wine could only be labelled as ‘made of organic grapes’. However, after a new legislation was implemented in 2012 within the EU, it is possible to label wine as an organic food product.1 Organic wine, however, still remains a niche product on the European market. The ORWINE […]

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Sustainability

Organic Animal-Based Foods

Originally published on Eufic.org in January 2019. Organic food production is often associated with plant-based foods. However, EU legislation also provides detailed guidelines on the production of organic animal-based foods. Meat, fish, milk, eggs, honey, and other products sourced from such animals are considered organic. Breeding and raising organic animals To be called organic, animals have to […]

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Sustainability

Problems with Palm Oil | Cost of Production

Originally published on Foodunfolded.com in May 2020. When the food industry started using palm oil on a large scale in the 1990s, it was meant to be a healthy alternative to animal-derived fats like butter and tallow. Today, palm oil is often synonymous with environmental and ethical issues resulting from intensive production in parts of […]

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Sustainability

Organic Plant-Based Food

Originally published on Eufic.org in January 2019. Of all the organic foods available on the market, plant-based foods are the most well-known and recognised by consumers. Fruits, vegetables, cereals, grains, nuts, mushroom and seaweed, among others, can all fall under the category of organic foods, but they can only be called organic when produced according […]

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