Working together towards a circular food chain

There is a story behind every project at Wageningen Food & Biobased Research, with committed entrepreneurs, pioneering goals and inspiring results. As researchers, we are happy to tell you about this but we would rather let the entrepreneurs do the talking. Below you can read the stories of some of the entrepreneurs who have worked with us on creating a circular food chain.

Would you like to contribute to ‘a word from the clients’? Or would you like to receive more information about the experiences below? If so, please contact us using the contact form at the top right-hand side of the page.

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A word from the clients

Wageningen Food & Biobased Reseach are unmatched in their ability to extract maximum value from waste streams, and in developing collective action plans.
Bob Hutten: Director, Hutten Catering

Read the story of Bob Hutten

Endive, spinach and lettuce trimmings are a very interesting new source of protein. We are pleased to benefit from the technological expertise of Wageningen Food & Biobased Research and TNO as we unlock this protein and work towards an industrial application
Paulus Kosters, Provalor

Read the story of Paulus Kosters

At Royal A-ware we always felt there was little food waste in our cheese chain. Thanks to Wageningen Food & Biobased Research our belief has been substantiated with reliable data. We have also gained insight into the areas in which we can further improve. Wageningen’s experts are so strong in switching between science and practice and this really supported us during the inventory process. We will continue to measure food waste frequently. Next year we want to perform at least as good as this year, preferably even better
Corine Kroft, Royal A-ware

Read the story of Corine Kroft

We really value the cooperation with Wageningen Food & Biobased Research. I do not know any other institution where they know so much about food and food waste. The project has delivered some beautiful prototypes. If it were up to us, we would launch them onto the market within five years.
Peter Weegels, R&D Director at the Sonneveld Group and Head of the European Bakery Innovation Centre

Read the story of Peter Weegels