Summary

Good bacteria have the potential to reduce food waste, but as reduction of food waste means reduction in demand, there is not always an incentive to exploit these bacteria to their full potential. As the first of its kind, the study takes a whole value chain approach in order to explore what it takes for all the stakeholders of the yoghurt value chain to get a financial incentive for reducing food waste and thereby actually make it happen. 

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Client testimony

We have had the pleasure of working with QBIS on an impact study of how Chr. Hansen's products can help reduce food waste. QBIS provided a socio-economic analysis based on comprehensive data from existing research sources as well as new data from key stakeholders and experts. QBIS delivered high quality results which are not only theoretically robust but also practically applicable. Throughout the process, they have demonstrated a strong understanding of our unique business environment and I see them as a trusted advisor.

 

Annemarie Meisling

CSR Director

Chr. Hansen

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Project background

The objective of the study was to investigate how bio-protective cultures with shelf-life extending capabilities can reduce food waste in EU’s fresh dairy sector. Extending product shelf-life has proven to be a relevant measure to reduce food waste in private households, especially in perishable product categories such as fresh dairy. Likewise, extending product shelf-life can also help reduce waste in other parts of the value chain. However, since it is not always beneficial to the individual actors in a dairy value chain to reduce food waste, the study investigates how to incentivise them to adopt an extended shelf-life strategy by finding the particular division of costs and benefits required to ensure that all actors in the value chain will have incentive to reduce food waste.

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