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“A sustainable food system is one that delivers food for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generation is not compromised”.

Food and Agricultural Organization of the United Nations.

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By 2050, UN reports → world’s population will have grown by 16%, which will require an increased food availability of 70%. Meanwhile 1.3 billion tonnes of food are wasted worldwide every year in our current food system. This loss is estimated at an annual global value of $1 trillion (USD). It represents wastage of the water, land, energy and other natural resources used to produce or transform food, amounting to approximately 4.4 gigatonnes of preventable gas emissions every year.

Food loss and waste is a global issue.

We are tackling the food grade by-products from fruits and vegetables processing industries.​

An untapped resource for development of novel food.

47%

is wasted, not waste !

Our actual food system isn’t fully efficient. The Food and Agricultural Organization of the United Nations reports almost half of the world’s fruits & vegetables production is lost from culture up to the retail level.

This loss of fruits & vegetables comprises

22%

of by-products from
the juice & beverage industry

We focus on by-products.

We collect clean fruit and vegetable pulp, skins and seeds. These are known to be the most nutrient-rich parts of fruits and vegetables, which are rich in dietary fiber, minerals, and vitamins but are usually associated with high sugar content and acidity. These seriously limit their nutritional value and use in food manufacturing.