The HEINEKEN Company’s Post

In the heart of innovation and sustainability, I recently embarked on a fascinating journey that led me to Angelica Theresa Wong and her groundbreaking startup, LESS & CO. This visionary venture is redefining the boundaries of food sustainability by transforming what many consider waste into remarkable beverages. Through their pioneering efforts, surplus ingredients like bread and seemingly unusable fruit peels undergo a transformation into extraordinary products, including the unique CRUST beers and CROP non-alcoholic beverages. Imagine my delight when I had the opportunity to taste two of their CRUST beers. As a passionate beer enthusiast, the experience was nothing short of revelatory. The idea of savoring a beverage crafted from surplus and waste materials was both novel and thrilling. The flavors were rich, complex, and utterly delicious, leaving me both impressed and deeply inspired. The ethos behind LESS & CO is not just about creating innovative products; it's a bold statement on sustainable living and the power of creative solutions in addressing global food loss. Their mission to reduce global food loss by 1% by 2030 is not only admirable but a clarion call for all of us to play a part in this crucial movement. As I reflect on my encounter with Angelica and her dedicated team, I am filled with admiration and a renewed sense of purpose. Their work is a testament to the impact that visionary ideas, when executed with passion and precision, can have on our world. I am eager to explore ways to collaborate and help amplify the reach of their incredible products. Join me in supporting LESS & CO's mission. Together, we can contribute to a more sustainable future, one innovative sip at a time. Let's raise our glasses to change, to innovation, and to a world where every crust is saved, and every drop counts. #saveacrust #sustainability #innovation #foodwaste #beers #nonalcoholic #beverageindustry #ecoconsciousliving

Makeaa Korvapuustipäivää kaikille! 🎉 Today is the Official Korvapuustipäivä (Cinnamon Bun Day), and at Ecobio, we believe that, much like a perfect korvapuusti recipe, a sustainable business strategy needs the right mix of ingredients. As we celebrate this delightful day, we can't help but draw parallels between the sweet layers of a cinnamon bun and the layers of sustainability in every business. 🌀 Layer 1: Sustainable Practices and Reporting
Just like the meticulous process of making a korvapuusti, sustainable practices are the foundation. We ensure your business not only tastes sweet but also follows sustainable practises. Our expertise in sustainability adds depth, making your impact measurable and meaningful. 🌀 Layer 2: Sweet Collaboration
The sweet cinnamon filling represents collaboration. We blend your vision with our expertise, creating a harmonious mix that leaves a sustainable impact. Together, we create a recipe for success, where every collaboration is as sweet as a cinnamon bun. 🌀 Layer 3: Reaching Your Goals
And of course, the icing on the bun! Reaching your goals is the frosting; it not only adds sweetness but also seals the deal. We help you spread it evenly, ensuring your business stays deliciously green while achieving your objectives. Whether it’s increasing sustainability awareness or meeting Science-based targets, we guide you every step of the way. Remember, much like baking the perfect cinnamon bun, building a sustainable business takes time, patience, and a bit of sweetness. Cheers to businesses as sweet as cinnamon buns! 🥳 #OfficialCinnamonBunDay #korvapuustipäivä #sustainablebusiness #Ecobio 🌱 Ps. Thank you Fazer for tasty korvapuusti!

This #WorldFoodDay can be the one that heralds a new and transformed food system. A system that designs and creates food that tastes good (obviously), food that hasn’t depleted the environment in its creation. Even better, food that is designed for nature to thrive. 🌱 We are tangibly closer to making that vision a reality. The Big Food Redesign Challenge is supporting 237 food companies from 38 countries to put circular design for food into practice and at scale. Early in 2024 retailers will get a sneak preview of a range of exciting new products.📦 Find out how circular design can help food companies be change-makers here: https://lnkd.in/edYdk29J

🔥 Circular transition in practice: Today, Vermaat, De Bakkers Combinatie B.V. and MaGie Creations closed the loop by introducing a bagel made with beer grain 🌾 The PowerBagel! This year, Vermaat will introduce the new PowerBagel in at least 100 of its locations. Starting with hospital restaurants. Jan Willem van der Flier: "By incorporating beer grain in our bagel, we can offer our guests a product that is rich in flavour and packed with fibre and protein." Patrick Tissen of De Bakkers Combinatie B.V. is proud to facilitate this introduction: "Residual streams like beer grain can help improve nutritional values of bakery products, and do so without losing flavour while reducing the ecological footprint at the same time." 💚 Needless to say, we are proud to show how circular transitions are shaped. All it takes is a hands-on approach and grit. 💪 Want to be part of a circular transition yourself? Then contact us and join our mission to hashtag #keepfoodfood! #sustainability #circulareconomy #foodinnovation 📷 Jan Willem De Venster

Can crackers have a conscience? Absolutely! At Agrain by Circular Food Technology, we're changing the game when it comes to food loss. It starts with something as simple as grains. These so-called 'spent' grains aren't really spent. Once the starch is removed in the brewing process, they're still bursting with fiber and protein. That's where we come in. We collect these grains from Danish breweries, including Bryghuset Møn, and that's where our partnership with Bisca A/S begins.   Bisca has created the Møn series of crackers, where delicious meets sustainable. The crackers, like Dark Sky and Rye, go beyond taste. They're about local sourcing, supporting the Møn community, and caring for the environment by utilizing Bryghuset Møn's grain by-products. This is food upcycling at its finest. This initiative is more than just developing food. It's about innovative thinking and preparing for a more sustainable future. It's being mindful of our resources and making choices that respect the environment while creating something people love.   What steps are you taking towards a sustainable future?

Unleash the Power of "Cross-Pollination" in Food Business!   Imagine a world where the sweet nectar of innovation flows freely between different food sectors! 🌼🍯 Did you know that exploring ideas and practices from other sectors can bring amazing benefits to food businesses? Let's delve into the art of "cross-pollination" and its potential to transform the food industry!   🌼🚀 A Garden of Possibilities 🚀🌼 Just like bees bring pollen from one flower to another, cross-pollination involves exchanging ideas, processes, and technologies between different sectors. While food businesses often focus on improving their internal processes, the magic truly happens when they open up to inspiration from unexpected places.   🍔🚗 Food Meets Automotive? 🚗🍔 Think about it: what if a food business borrowed ideas from the automotive industry? Streamlined processes, efficient supply chains, and quality control techniques used in manufacturing could be adapted to create safer, more efficient food production systems. In one of our projects, the FBO applied the structure of an assembly line, which made food processing and packaging much more efficient and safer.   🐝🌷 Buzzing with Creativity 🌷🐝 So, let's embrace the concept of cross-pollination, where ideas from different fields come together to create something extraordinary. By looking beyond our own sector, we can cultivate a garden of innovation that yields safer, tastier, and more sustainable food for all.   🌱💡 Join the Cross-Pollination Movement! 💡🌱 Encourage collaboration, spark creativity, and inspire change within the food industry. By sharing ideas and learning from unexpected sources, we can drive positive transformation and shape the future of food in remarkable ways!   #InnovationInspiration #FoodSafety #ResponsibleFBO #FoodSectorSynergy

How do you best a top-100 ranking in last week's Forward Fooding's FoodTech 500 list? For Harmonica client Hazel Technologies, it was inclusion in this week's prestigious "Most Innovative Companies" feature from Fast Company. If your company isn't getting the recognition you deserve, we can help change that! #FCMostInnovative #PR #PerformancePR #Awards #FoodWaste #AgTech #sustainability

Is the baking industry afraid of change? Riding the metro to the Agrain by Circular Food Technology office in the heart of Copenhagen, I found myself deep in thought about the baking industry's traditional approach. We all hold on to our food habits, but there's definitely space for growth and change, right? From my experience, food companies are often cautious about fully embracing new innovations. They know their customers well, and there's a tendency to lean heavily on initial sales data. This approach can sometimes hinder giving new products a fair chance. Reflecting on my early career, I recall how new products were often quickly shelved if they didn't immediately perform. Today, as sustainability becomes an increasingly important part of our conversations, I notice a gap between talk and action. What we need are visionaries who dare to innovate and take bold, environmentally responsible steps. The industry, along with policymakers, plays a crucial role in guiding people towards new, sustainable habits and should be at the forefront of pioneering sustainable food practices. It's time to welcome these changes, ensuring we don't compromise on the quality and taste we cherish. Thinking about all this just fires me up even more to make a difference in our food systems every single day. #SustainableFood #InnovationInBaking #Upcycling #FoodInnovation #EveryGrainCounts

SUSTAINABIILTY MY A**! My first week in KrungThep. One key observation was how much plastic wastes are being generated. Each takeaway meal is easily 3 to 4 combination of boxes/ plastics. My first world ego started kicking in and I tried initiating conversations to ask people about Sustainability. They never went beyond that word. As I was slurping away my ice cream outside 7-11, I caught this view. Street Food. It used to be that simple. All you needed to eat fruits was a knife. Then we got lazy. someone else will cut the fruits for us. Then, to preserve after cutting, we need packaging and refrigeration. Street food wasn't good enough. We needed a system. So we created hawker centre and food court. And with one system, we needed many more to support it. Sewage, garbage collection, payment, monitoring, and so on... The systems were not good enough. There needs to be differentiation of class. There's restaurants, bakeries, cafe's, fine-dining. Then the grading system came in. Bib Gourmand, Michelin and... I am glad I only know 2. Michelin - The sole purpose was to get people to drive for longer hours.... It was at this moment I realize, Sustainability my a**! I am not in any position to discuss this. As my boss kept reminding me this week "Before you ideate, have you truly understood!" #lifeinbangkok #lessonsofexperience

Unleash the Power of "Cross-Pollination" in Food Business!   Imagine a world where the sweet nectar of innovation flows freely between different food sectors! 🌼🍯 Did you know that exploring ideas and practices from other sectors can bring amazing benefits to food businesses? Let's delve into the art of "cross-pollination" and its potential to transform the food industry!   🌼🚀 A Garden of Possibilities 🚀🌼 Just like bees bring pollen from one flower to another, cross-pollination involves exchanging ideas, processes, and technologies between different sectors. While food businesses often focus on improving their internal processes, the magic truly happens when they open up to inspiration from unexpected places.   🍔🚗 Food Meets Automotive? 🚗🍔 Think about it: what if a food business borrowed ideas from the automotive industry? Streamlined processes, efficient supply chains, and quality control techniques used in manufacturing could be adapted to create safer, more efficient food production systems. In one of our projects, the FBO applied the structure of an assembly line, and that change made food processing and packaging so much efficient and safer.   🐝🌷 Buzzing with Creativity 🌷🐝 So, let's embrace the concept of cross-pollination, where ideas from different fields come together to create something extraordinary. By looking beyond our own sector, we can cultivate a garden of innovation that yields safer, tastier, and more sustainable food for all.   🌱💡 Join the Cross-Pollination Movement! 💡🌱 Encourage collaboration, spark creativity, and inspire change within the food industry. By sharing ideas and learning from unexpected sources, we can drive positive transformation and shape the future of food in remarkable ways!   #InnovationInspiration #FoodSafety #ResponsibleFBO #FoodSectorSynergy