One-third of all food produced in the world is wasted (UN FAO). Perishable fresh produce is amongst the largest contribution to food wastage and may be the easiest to save and help feed millions at lower costs. Our aim is to reduce food waste, create innovative products from potential waste and employ techniques that increase the life of these products.
SavFood is founded by two conscious human beings concerned about the way food is wasted at all levels. At the core of our operations is a concern for environment and more importantly, the people. In short, we want to help make this world a better place.
We have to fight food waste together for;
Food waste reduction: Roughly one third of the food produced in the world for human consumption every year-approximately 1.3 billion tonnes-gets lost or wasted. Food losses and waste amounts to roughly US $680 billion in industrialized countries and US $310 billion in developing countries. Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food. Food loss and waste also amount to a major squandering of resources, including water, land, energy, labor and capital.
Food insecurity: Food insecurity is a major challenge faced by developing countries around the world. There are millions who go without a proper meal everyday. Food insecurity contributues to malnutrition, nutritional deficiencies and stunted growth. Global hunger remains one of the biggest challenges facing the world today.
Environmental concerns: If food waste were a country, it will be the third largest emitter of Co2 that is plundering our environment. Roughly, food waste contributes over 15% of these emissions. It is more important today than ever before to reduce the amount of food that we waste to help save our environment.
SavFood has successfully conducted projects to help test the concept. Below are briefly some projects we carried out;
3 pilot projects in collaboration with a university, advisors network and food technologist/researchers.
7 types and variants of products tested using dehydration including whole foods, drink formulation and nutrient deficient food formulation
3 key findings: Presence of demand, 100% gross profit margin, and foods have a long, safe shelf life
Partnership with agricultural university to process and formulate products targeting specific population segments
Successfully transformed 10 kg onions and green chilies yielding 1 kg each in dried powder
Resulting powder used spice mixes and raw materials to food processing industries
Commercial value of this batch of onion powder is €7 with a 100% margin (local market data)
Partnership with the agricultural university to enrich natural drink powders
Barley and wheat based drinking powders popular in summers and are known for their cooling effect
Enhanced grain based powders with additional natural flavors and nutrients
Pilot batches produced and conducted market research on their acceptability and sales potential
Partnership with a food technologist to design a special nutrient based formulation
Formulation made from excess produce (sweet potatoes, oats, apricots) and enhanced with nutrients from natural foods (salt, mushrooms, pumpkin seeds)
Recipe designed keeping in mind the most deficient nutrients in the local populations
Recipe formulated and tested with water and milk as a complete meal