CIBUS exchange on food loss & waste continued in Hämeenlinna
CIBUS partners and stakeholder met in Hämeenlinna, Finland, on 28-29 January 2025, for the second interregional meeting of CIBUS project. The focus of the event was: Innovate to activate food loss/waste prevention & reduction measures.
Kicking off the next stage of the project
During the first day participants familiarized themselves with the challenges and innovations related to food loss and waste identified in the partner regions and found potential matches between them. Furthermore, the preparation of policy improvements and the identification of Good Practices were introduced, since they are part of the next stage in the project. Participants had an opportunity to discuss ideas on potential Good Practices with each other and consider how they promote the recommendations by the EU Platform on Food Losses and Waste.
In addition to examining all the eight partner regions, the meeting also dived deeper into the host region Kanta-Häme.
The Regional Council of Häme presented how circular economy and sustainable food system are an integral part of the region’s strategic plans. To showcase how they can be advanced in practice, participants learned about two development projects from Häme University of Applied Sciences (HAMK): Accelerating growth through plant-based food innovations and Local food dialogue – sustainable local food for shops and consumers. These examples highlighted strengthening capacity for innovation and establishing trustful collaboration between food retailers and suppliers.
Furthermore, participants learned about two other Interreg Europe projects and discovered synergy potential with them. The presented projects were:
- CITISYSTEM – Supporting cities in sustainable biobased systemic change
- FISSH – Food Industry SMEs Sustainability Support and Help.
In the evening, project partners and stakeholders dined together in the medieval Häme castle and learned a little a bit about its history.
Inspiring innovations in Kanta-Häme region
The second day covered examples of innovative solutions on food loss and waste prevention and reduction measures from Kanta-Häme region.
Optimus Food presented how food retailers can reduce food waste by applying lean thinking. The session included a visit to a nearby grocery store where the method was demonstrated.
Another example by brewery OlutMylly showcased experiences of utilizing side streams in new products such as cucumber beer while strengthening the local community and collaboration.
The meeting concluded with a tour at HAMK’s new Smart & Bio education and research environment, highlighting the role of research in promoting circular economy. The building has modern laboratory and research facilities that will develop multidisciplinary smart solutions and applications to promote the green transition.