Name DIin Cornelia Diesenreiter, MDes LLB oec
Title Unverschwendet (Unwasted)
Where Are They Located?
About The Project
THE PROBLEM Farmers are forced to produce up to 200% of the amount of fruit needed to ensure that enough products meet the market norms. The highly-specialized requirements of supermarkets for the shape, colour and size of fruits lead to surpluses of up to 500 kg per day for a small farm. In most cases, these surplus fruits are thrown away. This is especially problematic considering how resource and energy intensive the rearing of the fruits is (seed production, rearing in heated glasshouses, labour, machine hours). The disposal of organic waste is often problematic due to its high water content and the formation of various gases. Billions of kilos of surplus crops are thrown away every year - we want to change this and utilise this surplus. OUR SOLUTION With Unverschwendet (Unwasted) we offer a culinary and creative solution to utilise surplus crops. As a first step, we preserve regional surplus fruits through traditional crafts such as pickling and cooking and thus prevent them from being thrown away. In the long-term we want to offer various solutions - like in-house production, outsourced activities, regional branch establishment and transfer of resources and licences - to utilise all kinds of surpluses. As one of the very first companies, Unverschwendet emphasises the great potential of unutilised resources in the area of food and enables people to a culinary and enjoyable access to food waste prevention and a sustainable lifestyle. PRODUCTS Beside the food waste component Unverschwendet goes way beyond ordinary products as we set great value on creating high standards in term of quality and taste in order to equate sustainability with enjoyment. Therefore we create partnerships with award-winning chefs and selected top-class restaurants to strengthen this strategy. All products are made by hand from excess fruits, vegetables and herbs. The label of each product tells the beautiful rescue story of each fruit and thus each glass becomes an ambassador of food waste prevention. The products convince with classic flavours like apricot vanilla as well as unusual combinations like ‘pumpkin & sparkling wine’. At present, the great potential of surplus fruits and vegetables in agriculture remains almost unutilised in Austria apart from a few small initiatives. Through an ongoing expansion of our inhouse production, an expansion through outsourcing the production of certain products, a license and / or franchise system and the mediation of surplus fruit to third parties we will be able to create economically sustainable and socio-ecological benefits for us and Vienna. Our goal is to optimize our entire value chain based on the Zero Waste principle in order to create further economic and ecological benefits. For example, we utilise hundreds of meters of unprintable newsprint for our packaging and therefore keep the waste of another company in the value chain. SUSTAINABLE IMPACT We set ourselves milestones in each of the three pillars of sustainability on a yearly basis and asses them regularly via keyperformance indicators (KPI). Economical. Our revenue shows an economically sustainable existence of the company. In the long term, many regional jobs should be created. The great market potential of sustainable delicacies, as well as the existing surpluses of fruits and vegetables amounting to thousands of tons, allow a rapid increase in production and expansion. KPIs: production quantity, sales, revenue, gross margin, quantity of cooperation partners. Social. We contribute to raising awareness in the area of food waste avoidance through our social media channels and actively share our knowledge as guests in panel discussions and workshops. Together with the Wiener Tafel, we lead the project 'Marmelade mit Sinn' in which we cook together with people who are affected by poverty. Extending our concept to other cities will increase regional production. KPIs: social media likes and shares, participation in events as key note speaker, contribution to scientific papers, jobs. Ecological. With our work we already avoideseveral tonnes of food waste per year. Food that already produced many tonnes of CO2 equivalents during cultivation, rearing and harvesting and led to land use, agrochemicals as well as high water and energy consumption. In addition we utilise waste from other companies like unprintable newspaper for packaging. KPIs: amount of food rescued in kg, amount of unprintable paper reutilised, saved CO2 emission. Stakeholder engagement In order to reach better results in all areas we work closely with experts and stakeholders from universities, politics, business accelerators, farmers, eco-social NGOs, consumers, regional development and constantly expand our network. IMPACT ON REDUCING FOOD WASTE A single small farm has up to 500 kg of surplus fruits and vegetables per day during their main production season. Considering the number of farms in Austria (around 150,000) amounts to a possible surplus of around 75 tonnes of surpluses per day. Possible CO2 savings are shown by the example of warm and frost-sensitive tomatoes from heated Viennese greenhouses. The loss of tomatoes in Austria is estimated to be around 7,8 t. 1 kg of tomatoes from the greenhouse has a CO2-eq of 1.4 kg. The surplus of 7.821 t of tomatoes thus corresponds to 10.949.400 kg CO2-eq. We assume that this year we will be able to preserve at least 2-5 tonnes of tomatoes (2.800 - 7.000 kg CO2-eq) with a strong increase in production in the following years. Tomatoes are only one example of various resource intense crops we will preserve. 2018 we plan to preserve a total of 25-30 t of crops. In order to process these quantities a comprehensive concept will be driven forward by learning effects through constant optimization of the entire value chain. Based on the findings in Vienna we want to open the concept up to numerous cities in Austria, possibly through license or social franchise systems. and thereby prevent tons of food waste all over Europe.