FoodE Ambassadors Toolkit
From Food Loss to Food Entrepreneurship - Youth
Initiatives for Sustainable Development
Inhalt
das Ambassadors Toolkit
E-Learning-Modul über Lebensmittelverluste
Lernvideos
Best Practices Beispiele
Leitfaden für praxistage
entwicklung von unternehmensiniativen
Vorlagen für geschäftsmodelle
erstellung einer Medienkampagne
kommunikationsleitfaden
das ambassadors toolkit
Down with the boring contentin your presentation: makeit entertaining
Das FoodE Ambassador's Toolkit wurde entwickelt, um Jugendorganisationen und junge Menschen dabei zu unterstützen, FoodE-Botschafter zu werden und sich aktiv gegen Lebensmittelverluste zu engagieren. Das Toolkit bietet maßgeschneidertes Schulungsmaterial, Vorlagen und Leitlinien zur Nutzung von Open-Access-Software für die Erstellung grafischer Ressourcen. Darüber hinaus wird es die wichtigsten Komponenten und die vollständige Methodik für die Durchführung einer digitalen Medienkampagne beschreiben.
E-Learning-Modul über Lebensmittelverluste
Definition von Lebensmittelverlusten
Unterschiede zwischen Lebensmittelverlust und Lebensmittelverschwendung
Warum es wichtig ist, Lebensmittelverluste zu reduzieren
Ursachen für Lebensmittelverluste
Umweltauswirkungen von Lebensmittelverlusten
Lernvideos
Ursachen und Auswirkungen von Lebensmittelverlusten
Nachhaltige landwirtschaftliche Methoden
Grundsätze der Kreislaufwirtschaft
Best Practices zur Reduzierung von Lebensmittelverlusten
Innovative Lösungen und Technologien
Hier finden Sie weitere Videos zu den oben genannten Themen
Best Practices Beispiele
Olio ist eine mobile App, die Nachbarn und lokale Unternehmen zusammenbringt, um überschüssige Lebensmittel zu teilen.
FoodCloud ist eine in Irland ansässige Plattform, die Lebensmittelunternehmen mit Wohltätigkeitsorganisationen und kommunalen Gruppen zusammenbringt, um überschüssige Lebensmittel weiterzugeben.
Zero Food Waste Cyprus ist eine Initiative junger Freiwilliger, die versuchen, in ihren lokalen Gemeinschaften etwas zu verändern.
Rescuedbox arbeitet mit örtlichen Landwirten und Supermärkten zusammen, um frisches Obst und Gemüse zu „retten“, das aufgrund seines Aussehens unerwünscht ist und andernfalls im Abfall landen würde.
Quasimodo stellt Marmeladen, Saucen und andere natürliche Konserven aus optisch nicht perfektem Obst und Gemüse her und reduziert so die Tonnen von Lebensmitteln, die jedes Jahr verschwendet werden.
Leitfaden für praxistage
Informationstage/Wissenschaftscafés
Narrative beings
Informationstage sind Veranstaltungen, die der Öffentlichkeit, Stakeholdern und Teilnehmern durch Präsentationen, Fragerunden und Networking einen detaillierten Einblick in ein Projekt geben. Science Cafes sind informelle öffentliche Treffen, bei denen Experten wissenschaftliche Themen mit der Öffentlichkeit diskutieren, um einen offenen Dialog zu fördern und die Wissenschaftskommunikation in einer entspannten und zugänglichen Umgebung zu unterstützen.
We tell thousands and thousands of stories. ⅔ of our conversations are stories.
Gamification Days in der Landwirtschaft
Die Gamification Days in der Landwirtschaft, die Teil des FoodE-Projekts sind, nutzen spielbasiertes Lernen, um die Teilnehmer in praktische landwirtschaftliche Umgebungen wie Bauernhöfe oder Gärten einzubinden. Bei diesen Veranstaltungen geht es darum, Probleme mit Lebensmittelverlusten zu erkennen und Lösungen zu finden. Oftmals als „Schatzsuche“ strukturiert, durchlaufen die Teilnehmer die Stufen der Lebensmittelwertschöpfungskette und fördern so kreative Problemlösungen zur Vermeidung von Lebensmittelverlusten.
Open Living Labs
Ein Open Living Lab ist eine innovative Kooperationsplattform, die die Entwicklung und Erprobung neuer Ideen in einer realen Umgebung fördert. Es ist ein integrativer Ansatz für Innovation und Forschung, der verschiedene Interessengruppen wie Bürger, Unternehmen, Forscher, Bildungseinrichtungen und öffentliche Dienste einbezieht. Durch diese Interaktion können die Teilnehmer aktiv zur gemeinsamen Entwicklung von Lösungen beitragen, die auf reale Bedürfnisse und Herausforderungen reagieren.
Entrepreneurs' Corners
Entrepreneurs' Corners sind dynamische, interaktive Räume, die speziell darauf ausgerichtet sind, unternehmerische Aktivitäten unter jungen Menschen zu fördern (Shepherd und Williams, 2020). Diese Räume dienen als Plattformen, auf denen sich Jugendliche in verschiedenen unternehmerischen Aktivitäten engagieren und dabei unschätzbare Einblicke und praktisches Wissen von Branchenexperten gewinnen können. Darüber hinaus bieten sie eine einzigartige Gelegenheit zur Vernetzung mit Gleichaltrigen, die ähnliche Ambitionen und Interessen haben, und fördern ein kollaboratives Umfeld, das den Ideenaustausch und die Partnerschaft fördert.
more info
entwicklung von unternehmensiniativen
Ziele
Definieren Sie Unternehmensziele, die Sie erreichen wollen. Konzentrieren Sie sich auf Kernbereiche wie Wachstum oder Umsatz konzentrieren und formulieren Sie diese als SMART-Ziele: Spezifisch, messbar, erreichbar, relevant und zeitlich begrenzt.
- Spezifisch: Ziele und Maßnahmen klar benennen.
- Messbar: Ergebnisse müssen meßbar sein.
- Erreichbar: Setzen Sie sich realistische, erreichbare Ziele.
- Relevant: Übereinstimmung mit den allgemeinen Unternehmenszielen.
- Terminiert: Setzen Sie klare Fristen.
Outputs
Outputs sind die Endergebnisse, die den Stakeholdern zur Verfügung gestellt werden. Stellen Sie sicher, dass Sie die Bedürfnisse der Stakeholder verstehen, planen Sie die Umsetzung der Ergebnisse und sorgen Sie für Innovation in der Geschäftsinitiative.
Risikominderung
Risikominderung reduziert potenzielle Bedrohungen für den Geschäftserfolg. Entwicklung von Notfallplänen, Festlegung von Leistungsindikatoren (Key Performance Indicators, KPIs) und Verfolgung von Fortschritt und Leistung zur kontinuierlichen Verbesserung.
Anhänge und ergänzende Unterlagen
Fügen Sie detaillierte Informationen, wie Statistiken oder Marktanalysen, in den Anhang ein, damit Sie leicht nachschlagen können, ohne das Hauptdokument zu überfrachten. Fügen Sie relevante Dokumente wie Konkurrenzanalysen oder Finanzprognosen hinzu.
Vorlagen für geschäftsmodelle
Erstellung einer Medienkampagne
Eine Medienkampagne ist ein wirksames Instrument, um das Bewusstsein für das Hauptthema eines Projekts zu schärfen. Sie beinhaltet die Förderung einer bestimmten Botschaft durch eine koordinierte, mittel- oder langfristige Strategie. Medienkampagnen können je nach Ressourcen sowohl traditionelle als auch digitale Medien nutzen. Dieses Dokument konzentriert sich auf Strategien für digitale Medienkampagnen, insbesondere auf den Einsatz sozialer Medien, da dies aufgrund der Zielgruppe, der Ressourcen und der potenziellen Wirkung zu den Zielen des FoodE-Projekts passt. Soziale Medien sind kostengünstig, bieten eine große Reichweite und ermöglichen ein direktes Engagement durch Likes, Kommentare und Shares, was ein Echtzeit-Feedback ermöglicht, das für die Nachbereitung der Kampagne entscheidend ist.
Medienkampagne mit Fokus auf die FoodE-Ziele
Kommunikationsleitfaden
Verstehe Deine Zielgruppe
Hohe Relevanz
Niedrige Relevanz
Mittlere Relevanz
Agrar- und Ernährungsexperten, allgemeine Jugendorganisationen, Jugendbetreuer
Junge (künftige) Landwirte, Agrarunternehmer, Organisationen im Agrar- und Ernährungsbereich, Jugendliche, die sich mit Lebensmittelverlusten und -verschwendung befassen, Jugendorganisationen, die sich mit agrarorientierten Praktiken befassen
Vertreter von Start-up-Unternehmen, allgemeine, potenzielle Unternehmer, Wissenschaftler/Forscher
Nutze den richtigen Kanal
Vielen Dank, dass Sie das FoodE Ambassadors Toolkit gelesen haben!
This video explores the entire life cycle of consumer goods, from extraction to disposal. It highlights the environmental and social consequences of our throwaway culture, including pollution, exploitation and waste. The video argues for a shift towards more sustainable consumption and production patterns and encourages viewers to rethink their relationship with material goods. Through simple explanations and powerful visuals, it delivers a compelling message about the need for systemic change to create a more sustainable and equitable world.
This video introduces the basic concepts of sustainable agriculture, emphasising a holistic, whole-farm approach. It explores how integrating diverse farming practices can improve environmental health, economic profitability and social well-being. Viewers will learn about the importance of crop diversity, soil management, water conservation and the role of technology in creating resilient and sustainable farming systems. This video is part of a series of 8 videos exploring different sustainable practices and issues, which are also available on YouTube.
Causes of Food Loss
Fear of infestations from pests or extreme weather phenomena usually leads farmers to plant more than what they would need to supply. This can lead to higher production costs and at the same time, place the production quality in jeapordy.
Climate change is also causing changes in weather patterns, which makes it difficult for farmers to predict when to plant and harvest their crops. Fresh produce prices can fluctuate rapidly, sometimes falling below the cost of harvest, processing, or shipping, making market entry unprofitable. When prices rise, growers may intensify harvesting, including lower-quality products, leading to increased losses later in the supply chain. The economic state of farms can dictate premature harvesting. Poorer farmers may face food deficiencies or financial needs, which can be subject to unsuitable products in terms of both nutritional and economic value, resulting to unwarrented food loss. Additionally, low-income nations may not have access to the latest farming methods and equipment or optimal infastructures, affecting their quality and quantity of their products, creating further financial and food insecurities. In medium- and high-income countries, consumer behavior and a lack of cooperation among various supply chain participants are the main causes of food losses and waste. Agreements between farmers and buyers on sales may cause some farm crops to be wasted. Due to quality standards that disallow food items with imperfect form or appearance, food can go to waste. In developed countries, consumers demand a constant supply of fresh produce and often prioritize appearance over quality. As a result, retailers and producers throw away perfectly edible food that does not meet strict appearance standards. Furthermore, consumers often purchase more food than they need, leading to waste at the household level.
Access here the full reports
Guide for FoodE Practice & Innovation Days
Organization & Implementation Entrepreneurs’ Corners
Open Living Labs Implementation Guide
Handbook on the Pedagogical Applicability on the Implementation/Production of Gamification Days.
Value Propositions
The value proposition is the heart of the business model, as it identifies how the product or service meets a customer need or solves a problem. Examples include:
- Innovation: new and revolutionary market-changing solutions.
- Personalisation: tailored products or services for individual customer needs.
- Quality: Improved performance or features of a product.
- Cost reduction: Helps the customer to reduce their costs.
- Risk reduction: Reduces the risk that may arise from the purchase of a product or service.
- Easy access: Simplicity in using a product or service creates value for the customer.
Key Partners
Partnerships allow companies to strengthen their activities and gain access to resources or know-how that they do not have internally. Partnerships include:
- Strategic Alliances: Partnering with non-competitors to maximize performance.
- Strategic alliances (Coopetition): working with competitors to jointly achieve objectives.
- Joint ventures: Creating new businesses jointly with other companies.
Customer Segments
Businesses operate to serve one or more customer segments. It is necessary to identify who these groups are, as they determine the firm's offering. Some examples of customer segments include:
- Mass Market: the product appeals to a broad audience with no differentiation, such as the electronics market.
- Niche Market: Targets specific, niche customer groups, such as car parts manufacturers.
- Segmented Markets: The company targets different segments with similar needs, such as companies that provide products for both medical and industrial use.
- Multi-sided Market: refers to situations where the business serves two or more customer groups that interact with each other, such as credit card companies that need both cardholders and merchants.
Definition of Food Loss
Food loss refers to the reduction in the quantity or quality of food that occurs throughout the supply chain, from production to consumption. This encompasses losses during harvesting, post-harvest handling, storage, processing, distribution, and even at retail before reaching the consumer. Food loss has profound implications for the environment, economy, and society as it results in wasted resources such as water, energy, and labor, contributing to environmental degradation and economic inefficiencies.
Food loss is a critical global issue with wide-reaching effects. According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced globally is lost or wasted each year (FAO, 2020). This figure represents around 14% of food lost between harvest and retail. In a world where about 870 million people suffer from hunger, these statistics underscore the urgency of addressing food loss as a moral, economic, and environmental imperative.
Cost Structure
This element describes the costs associated with the operation of the business model. Some examples include:
- Fixed Costs: costs that do not change regardless of production volume.
- Variable Costs: Costs that increase or decrease depending on production.
- Economies of scale: Cost reduction as production increases.
- Purpose economies: Cost savings through expanding the scope of activities.
The video explains the food waste recycling process in Bath and North East Somerset, UK, and what happens to the food waste once it is collected. Food waste is turned into biogas, which can then be used to generate electricity and heat for local homes - maximising value for greener, more sustainable living.
Revenue Stream
This element relates to how the business generates revenue from each customer segment. Some ways of generating revenue streams include:
- Asset Sale: Traditional sale of products.
- Usage fees: Payments for the use of a service.
- Subscription fees: Periodic payments for continued access to a service.
- Licensing: Licensing of intellectual property in exchange for payments.
- Brokerage fees: Fees for brokering transactions.
Key Resources
Key resources are the necessary means to execute the business model. These resources can be:
- Physical Resources: Buildings, machinery, infrastructure.
- Intellectual Resources: Patents, intellectual property rights, trademarks.
- Human Resources: Personnel with specific knowledge or skills.
- Financial Resources: Liquidity, credit lines or capital.
The video explains how to reduce food loss and waste across the entire supply chain, starting from farms, moving through storage and packaging, and ultimately addressing the behavior of retailers and consumers.
Customer Relationships
Building and maintaining relationships with customers is critical to long-term success. Businesses can choose different types of relationships depending on the need:
- Personal Relationships: Direct contact with customers for a more individual approach.
- Self-service: Providing tools for customers to serve themselves.
- Automated Services: More sophisticated form of self-service, often using technology.
- Communities: Creating a community around the product or service, allowing customers to contribute to value creation.
Key Activities
These activities are the most important for creating value, maintaining customer relationships and generating revenue. They include:
- Production: Creating products or services.
- Problem solving: providing services that solve specific problems for customers.
- Platform Management: Managing a platform or network that connects different customers and providers.
The importance of addressing Food Loss
Resources: Food production consumes vast amounts of resources, including water, land, and energy. Agriculture alone, accounts for 70 percent of the water used throughout the world, which translates into significant waste of freshwater and groundwater resources. Almost one-third of the world’s total agricultural land area, is used to grow food that is never used and just thrown away. These wasted resources, lead to unnecessary greenhouse gas emissions and other environmental problems. Climate change: Agriculture is a major source of greenhouse gases, contributing significantly to climate change (OECD, 2022). Food loss and waste exacerbate this issue by releasing unnecessary emissions at various stages—from methane produced by over 250 million farm cows (FAO, 2019) to the energy wasted in producing, transporting, storing, and cooking food. Additionally, spoiled food in landfills further contributes to greenhouse gas emissions.
Carbon footprint - greenhouse gas emissions: Producing, distributing, and preparing food uses up fuel and energy, and produces greenhouse gases such as CO2, methane, and nitrogen. A huge amount (3.6 gigatons) of greenhouse gases is emitted each year in the production, processing, storage, and transportation of food that gets thrown away and then more greenhouse gases are emitted as wasted food decomposes in landfills.
Water footprint: Water shortages, droughts, and desertification are by-products of climate change. Food production is responsible for the biggest water-use in the world, meaning that any wasted food can be considered wasted water as well.
Land occupation footprint: The amount of land that is used to grow food that is later wasted, is comparable to the land size of the Russian Federation.
Biodiversity: Biodiversity refers to the variety of life on Earth at all levels, from genes to microbes, animals to ecosystems. Deforestation puts at risk animals’ natural habitat, threatning them even with extinction. Moreover, the loss of plants in these forests, can intensify the levels of CO2 and other greenhouse gas emissions.
Channels
Channels are the ways in which the business communicates and distributes value propositions to its customers. Channels must be effective and aligned with customer needs. Examples of channels include:
- Direct Channels: The company manages distribution directly, such as a physical store or an online store.
- Indirect Channels: Distribution through partners, such as affiliated resellers.
- Ownership and Partnership: can be done through either proprietary channels or through partners, and the right mix of channels is critical to success.
Engage and impressyour audience
By using interactive resources, you will be able to distribute information at different levels, making it more comprehensible. In addition, interactivity allows the audience to assimilate the ideas you want to convey intuitively and effortlessly.
Write an amazing headline
Visual content is a cross-cutting, universal language, like music. We are able to understand images from millions of years ago, even from other cultures.
Distinction between food loss and food waste
Although food loss and food waste are often used interchangeably, they do have some important distinctions, and understanding the difference between them is essential for addressing their root causes.
Food Loss
Food loss refers to the decrease in the quantity or quality of food that occurs at the earlier stages of the food supply chain. This includes agricultural production, post-harvest handling, and processing. The primary causes of food loss are environmental factors such as adverse weather conditions, pests, and diseases, as well as issues related to infrastructure, technology, and market conditions. Additionally, food loss can result from strict quality, aesthetic, or safety standards that lead to the rejection of food products before they reach the retail stage. Notably, food loss occurs due to decisions and actions by food suppliers, excluding retailers, food service providers, and consumers.
Food Waste
Food waste on the other hand, refers to food intended for human consumption but was ultimately discarded or allowed to expire at the retail, food service, or consumer stages. This can happen during food preparation, sales, or in households and restaurants. Common examples include unfinished meals, spoiled or expired food, and even peels and rinds that are discarded rather than used. Food waste is more directly influenced by consumer behavior, such as purchasing too much food, improper storage, or simply not consuming food before it spoils.
Approximately 14% of global food production is lost after harvest and in the distribution chain before reaching the retail, and a further 17% of food available for consumption is wasted.
Between 8% and 10% of global greenhouse gas emissions are caused by food loss and waste. Whether the food produced is consumed or not, carbon dioxide is produced at every stage of the food supply system, from production to handling, distribution, transport, storage, leaving a large carbon footprint. In addition, the decomposition of food waste in open dumps and landfills significantly increases greenhouse gas emissions. The unstable climate caused by greenhouse gases negatively affects crop yields, reduces the nutritional quality of crops, disrupts supply chains and threatens food security.
Environmental impact of Food Loss
According to the UN, climate change is driven by greenhouse gas emissions, with agriculture being a major contributor. When food is lost or wasted, the energy and resources used in its production are also wasted, and food in landfills produces methane, further exacerbating climate change. Reducing food waste can significantly lower greenhouse gas emissions and help mitigate global warming, emphasizing the need for sustainable practices in food production to protect the environment.Greenhouse gases (GHGs) like carbon dioxide, methane, nitrogen oxide, and fluorinated gases, naturally trap heat in the Earth’s atmosphere, maintaining a climate suitable for life. However, human activities, such as burning fossil fuels for energy, deforestation, and food production, have significantly increased GHG emissions, leading to climate change. The UN highlights that food production, particularly animal-based foods like red meat and dairy, is a major contributor to GHG emissions, while plant-based foods have a lower impact. Below is an illustration depicting the difference in GHG emissions, emerging from the above products. Agriculture occupies 50% of the world's land, with most of the habitable land transformed by human activity. Despite covering only 1% of the land, urban areas are in stark contrast with the 30% of agricultural land used to grow food that ultimately goes to waste (Ritchie and Roser, 2019). The FAO estimates that the land used for food waste equals the size of Russia (FAO, 2013). The land use footprint, is a tool that measures the land resources required for producing goods or services, including the land used to grow crops eaten by animals to produce a final meal (Ritchie and Roser 2019) As mentioned above, food production requires significant water use. According to the Water Footprint of Food (https://foodprint.org/) , the water footprint of a food product is the volume of freshwater used to produce the product, measured at the place where it was made and refers to the sum of the water used in all steps of the production. Although water footprint can be reduced, it is almost impossible to be eliminated. In order to become “water neutral”, an individual change is required to make a substancial global change. The water footprint calculators listed below, can help us understand our water consumption by retrieving information by our water use habits and consumption patterns. .
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Transcript
FoodE Ambassadors Toolkit
From Food Loss to Food Entrepreneurship - Youth Initiatives for Sustainable Development
Inhalt
das Ambassadors Toolkit
E-Learning-Modul über Lebensmittelverluste
Lernvideos
Best Practices Beispiele
Leitfaden für praxistage
entwicklung von unternehmensiniativen
Vorlagen für geschäftsmodelle
erstellung einer Medienkampagne
kommunikationsleitfaden
das ambassadors toolkit
Down with the boring contentin your presentation: makeit entertaining
Das FoodE Ambassador's Toolkit wurde entwickelt, um Jugendorganisationen und junge Menschen dabei zu unterstützen, FoodE-Botschafter zu werden und sich aktiv gegen Lebensmittelverluste zu engagieren. Das Toolkit bietet maßgeschneidertes Schulungsmaterial, Vorlagen und Leitlinien zur Nutzung von Open-Access-Software für die Erstellung grafischer Ressourcen. Darüber hinaus wird es die wichtigsten Komponenten und die vollständige Methodik für die Durchführung einer digitalen Medienkampagne beschreiben.
E-Learning-Modul über Lebensmittelverluste
Definition von Lebensmittelverlusten
Unterschiede zwischen Lebensmittelverlust und Lebensmittelverschwendung
Warum es wichtig ist, Lebensmittelverluste zu reduzieren
Ursachen für Lebensmittelverluste
Umweltauswirkungen von Lebensmittelverlusten
Lernvideos
Ursachen und Auswirkungen von Lebensmittelverlusten
Nachhaltige landwirtschaftliche Methoden
Grundsätze der Kreislaufwirtschaft
Best Practices zur Reduzierung von Lebensmittelverlusten
Innovative Lösungen und Technologien
Hier finden Sie weitere Videos zu den oben genannten Themen
Best Practices Beispiele
Olio ist eine mobile App, die Nachbarn und lokale Unternehmen zusammenbringt, um überschüssige Lebensmittel zu teilen.
FoodCloud ist eine in Irland ansässige Plattform, die Lebensmittelunternehmen mit Wohltätigkeitsorganisationen und kommunalen Gruppen zusammenbringt, um überschüssige Lebensmittel weiterzugeben.
Zero Food Waste Cyprus ist eine Initiative junger Freiwilliger, die versuchen, in ihren lokalen Gemeinschaften etwas zu verändern.
Rescuedbox arbeitet mit örtlichen Landwirten und Supermärkten zusammen, um frisches Obst und Gemüse zu „retten“, das aufgrund seines Aussehens unerwünscht ist und andernfalls im Abfall landen würde.
Quasimodo stellt Marmeladen, Saucen und andere natürliche Konserven aus optisch nicht perfektem Obst und Gemüse her und reduziert so die Tonnen von Lebensmitteln, die jedes Jahr verschwendet werden.
Leitfaden für praxistage
Informationstage/Wissenschaftscafés
Narrative beings
Informationstage sind Veranstaltungen, die der Öffentlichkeit, Stakeholdern und Teilnehmern durch Präsentationen, Fragerunden und Networking einen detaillierten Einblick in ein Projekt geben. Science Cafes sind informelle öffentliche Treffen, bei denen Experten wissenschaftliche Themen mit der Öffentlichkeit diskutieren, um einen offenen Dialog zu fördern und die Wissenschaftskommunikation in einer entspannten und zugänglichen Umgebung zu unterstützen.
We tell thousands and thousands of stories. ⅔ of our conversations are stories.
Gamification Days in der Landwirtschaft
Die Gamification Days in der Landwirtschaft, die Teil des FoodE-Projekts sind, nutzen spielbasiertes Lernen, um die Teilnehmer in praktische landwirtschaftliche Umgebungen wie Bauernhöfe oder Gärten einzubinden. Bei diesen Veranstaltungen geht es darum, Probleme mit Lebensmittelverlusten zu erkennen und Lösungen zu finden. Oftmals als „Schatzsuche“ strukturiert, durchlaufen die Teilnehmer die Stufen der Lebensmittelwertschöpfungskette und fördern so kreative Problemlösungen zur Vermeidung von Lebensmittelverlusten.
Open Living Labs
Ein Open Living Lab ist eine innovative Kooperationsplattform, die die Entwicklung und Erprobung neuer Ideen in einer realen Umgebung fördert. Es ist ein integrativer Ansatz für Innovation und Forschung, der verschiedene Interessengruppen wie Bürger, Unternehmen, Forscher, Bildungseinrichtungen und öffentliche Dienste einbezieht. Durch diese Interaktion können die Teilnehmer aktiv zur gemeinsamen Entwicklung von Lösungen beitragen, die auf reale Bedürfnisse und Herausforderungen reagieren.
Entrepreneurs' Corners
Entrepreneurs' Corners sind dynamische, interaktive Räume, die speziell darauf ausgerichtet sind, unternehmerische Aktivitäten unter jungen Menschen zu fördern (Shepherd und Williams, 2020). Diese Räume dienen als Plattformen, auf denen sich Jugendliche in verschiedenen unternehmerischen Aktivitäten engagieren und dabei unschätzbare Einblicke und praktisches Wissen von Branchenexperten gewinnen können. Darüber hinaus bieten sie eine einzigartige Gelegenheit zur Vernetzung mit Gleichaltrigen, die ähnliche Ambitionen und Interessen haben, und fördern ein kollaboratives Umfeld, das den Ideenaustausch und die Partnerschaft fördert.
more info
entwicklung von unternehmensiniativen
Ziele
Definieren Sie Unternehmensziele, die Sie erreichen wollen. Konzentrieren Sie sich auf Kernbereiche wie Wachstum oder Umsatz konzentrieren und formulieren Sie diese als SMART-Ziele: Spezifisch, messbar, erreichbar, relevant und zeitlich begrenzt.
Outputs
Outputs sind die Endergebnisse, die den Stakeholdern zur Verfügung gestellt werden. Stellen Sie sicher, dass Sie die Bedürfnisse der Stakeholder verstehen, planen Sie die Umsetzung der Ergebnisse und sorgen Sie für Innovation in der Geschäftsinitiative.
Risikominderung
Risikominderung reduziert potenzielle Bedrohungen für den Geschäftserfolg. Entwicklung von Notfallplänen, Festlegung von Leistungsindikatoren (Key Performance Indicators, KPIs) und Verfolgung von Fortschritt und Leistung zur kontinuierlichen Verbesserung.
Anhänge und ergänzende Unterlagen
Fügen Sie detaillierte Informationen, wie Statistiken oder Marktanalysen, in den Anhang ein, damit Sie leicht nachschlagen können, ohne das Hauptdokument zu überfrachten. Fügen Sie relevante Dokumente wie Konkurrenzanalysen oder Finanzprognosen hinzu.
Vorlagen für geschäftsmodelle
Erstellung einer Medienkampagne
Eine Medienkampagne ist ein wirksames Instrument, um das Bewusstsein für das Hauptthema eines Projekts zu schärfen. Sie beinhaltet die Förderung einer bestimmten Botschaft durch eine koordinierte, mittel- oder langfristige Strategie. Medienkampagnen können je nach Ressourcen sowohl traditionelle als auch digitale Medien nutzen. Dieses Dokument konzentriert sich auf Strategien für digitale Medienkampagnen, insbesondere auf den Einsatz sozialer Medien, da dies aufgrund der Zielgruppe, der Ressourcen und der potenziellen Wirkung zu den Zielen des FoodE-Projekts passt. Soziale Medien sind kostengünstig, bieten eine große Reichweite und ermöglichen ein direktes Engagement durch Likes, Kommentare und Shares, was ein Echtzeit-Feedback ermöglicht, das für die Nachbereitung der Kampagne entscheidend ist.
Medienkampagne mit Fokus auf die FoodE-Ziele
Kommunikationsleitfaden
Verstehe Deine Zielgruppe
Hohe Relevanz
Niedrige Relevanz
Mittlere Relevanz
Agrar- und Ernährungsexperten, allgemeine Jugendorganisationen, Jugendbetreuer
Junge (künftige) Landwirte, Agrarunternehmer, Organisationen im Agrar- und Ernährungsbereich, Jugendliche, die sich mit Lebensmittelverlusten und -verschwendung befassen, Jugendorganisationen, die sich mit agrarorientierten Praktiken befassen
Vertreter von Start-up-Unternehmen, allgemeine, potenzielle Unternehmer, Wissenschaftler/Forscher
Nutze den richtigen Kanal
Vielen Dank, dass Sie das FoodE Ambassadors Toolkit gelesen haben!
This video explores the entire life cycle of consumer goods, from extraction to disposal. It highlights the environmental and social consequences of our throwaway culture, including pollution, exploitation and waste. The video argues for a shift towards more sustainable consumption and production patterns and encourages viewers to rethink their relationship with material goods. Through simple explanations and powerful visuals, it delivers a compelling message about the need for systemic change to create a more sustainable and equitable world.
This video introduces the basic concepts of sustainable agriculture, emphasising a holistic, whole-farm approach. It explores how integrating diverse farming practices can improve environmental health, economic profitability and social well-being. Viewers will learn about the importance of crop diversity, soil management, water conservation and the role of technology in creating resilient and sustainable farming systems. This video is part of a series of 8 videos exploring different sustainable practices and issues, which are also available on YouTube.
Causes of Food Loss
Fear of infestations from pests or extreme weather phenomena usually leads farmers to plant more than what they would need to supply. This can lead to higher production costs and at the same time, place the production quality in jeapordy. Climate change is also causing changes in weather patterns, which makes it difficult for farmers to predict when to plant and harvest their crops. Fresh produce prices can fluctuate rapidly, sometimes falling below the cost of harvest, processing, or shipping, making market entry unprofitable. When prices rise, growers may intensify harvesting, including lower-quality products, leading to increased losses later in the supply chain. The economic state of farms can dictate premature harvesting. Poorer farmers may face food deficiencies or financial needs, which can be subject to unsuitable products in terms of both nutritional and economic value, resulting to unwarrented food loss. Additionally, low-income nations may not have access to the latest farming methods and equipment or optimal infastructures, affecting their quality and quantity of their products, creating further financial and food insecurities. In medium- and high-income countries, consumer behavior and a lack of cooperation among various supply chain participants are the main causes of food losses and waste. Agreements between farmers and buyers on sales may cause some farm crops to be wasted. Due to quality standards that disallow food items with imperfect form or appearance, food can go to waste. In developed countries, consumers demand a constant supply of fresh produce and often prioritize appearance over quality. As a result, retailers and producers throw away perfectly edible food that does not meet strict appearance standards. Furthermore, consumers often purchase more food than they need, leading to waste at the household level.
Access here the full reports
Guide for FoodE Practice & Innovation Days
Organization & Implementation Entrepreneurs’ Corners
Open Living Labs Implementation Guide
Handbook on the Pedagogical Applicability on the Implementation/Production of Gamification Days.
Value Propositions
The value proposition is the heart of the business model, as it identifies how the product or service meets a customer need or solves a problem. Examples include:
Key Partners
Partnerships allow companies to strengthen their activities and gain access to resources or know-how that they do not have internally. Partnerships include:
Customer Segments
Businesses operate to serve one or more customer segments. It is necessary to identify who these groups are, as they determine the firm's offering. Some examples of customer segments include:
Definition of Food Loss
Food loss refers to the reduction in the quantity or quality of food that occurs throughout the supply chain, from production to consumption. This encompasses losses during harvesting, post-harvest handling, storage, processing, distribution, and even at retail before reaching the consumer. Food loss has profound implications for the environment, economy, and society as it results in wasted resources such as water, energy, and labor, contributing to environmental degradation and economic inefficiencies. Food loss is a critical global issue with wide-reaching effects. According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced globally is lost or wasted each year (FAO, 2020). This figure represents around 14% of food lost between harvest and retail. In a world where about 870 million people suffer from hunger, these statistics underscore the urgency of addressing food loss as a moral, economic, and environmental imperative.
Cost Structure
This element describes the costs associated with the operation of the business model. Some examples include:
The video explains the food waste recycling process in Bath and North East Somerset, UK, and what happens to the food waste once it is collected. Food waste is turned into biogas, which can then be used to generate electricity and heat for local homes - maximising value for greener, more sustainable living.
Revenue Stream
This element relates to how the business generates revenue from each customer segment. Some ways of generating revenue streams include:
Key Resources
Key resources are the necessary means to execute the business model. These resources can be:
The video explains how to reduce food loss and waste across the entire supply chain, starting from farms, moving through storage and packaging, and ultimately addressing the behavior of retailers and consumers.
Customer Relationships
Building and maintaining relationships with customers is critical to long-term success. Businesses can choose different types of relationships depending on the need:
Key Activities
These activities are the most important for creating value, maintaining customer relationships and generating revenue. They include:
The importance of addressing Food Loss
Resources: Food production consumes vast amounts of resources, including water, land, and energy. Agriculture alone, accounts for 70 percent of the water used throughout the world, which translates into significant waste of freshwater and groundwater resources. Almost one-third of the world’s total agricultural land area, is used to grow food that is never used and just thrown away. These wasted resources, lead to unnecessary greenhouse gas emissions and other environmental problems. Climate change: Agriculture is a major source of greenhouse gases, contributing significantly to climate change (OECD, 2022). Food loss and waste exacerbate this issue by releasing unnecessary emissions at various stages—from methane produced by over 250 million farm cows (FAO, 2019) to the energy wasted in producing, transporting, storing, and cooking food. Additionally, spoiled food in landfills further contributes to greenhouse gas emissions. Carbon footprint - greenhouse gas emissions: Producing, distributing, and preparing food uses up fuel and energy, and produces greenhouse gases such as CO2, methane, and nitrogen. A huge amount (3.6 gigatons) of greenhouse gases is emitted each year in the production, processing, storage, and transportation of food that gets thrown away and then more greenhouse gases are emitted as wasted food decomposes in landfills. Water footprint: Water shortages, droughts, and desertification are by-products of climate change. Food production is responsible for the biggest water-use in the world, meaning that any wasted food can be considered wasted water as well. Land occupation footprint: The amount of land that is used to grow food that is later wasted, is comparable to the land size of the Russian Federation. Biodiversity: Biodiversity refers to the variety of life on Earth at all levels, from genes to microbes, animals to ecosystems. Deforestation puts at risk animals’ natural habitat, threatning them even with extinction. Moreover, the loss of plants in these forests, can intensify the levels of CO2 and other greenhouse gas emissions.
Channels
Channels are the ways in which the business communicates and distributes value propositions to its customers. Channels must be effective and aligned with customer needs. Examples of channels include:
Engage and impressyour audience
By using interactive resources, you will be able to distribute information at different levels, making it more comprehensible. In addition, interactivity allows the audience to assimilate the ideas you want to convey intuitively and effortlessly.
Write an amazing headline
Visual content is a cross-cutting, universal language, like music. We are able to understand images from millions of years ago, even from other cultures.
Distinction between food loss and food waste
Although food loss and food waste are often used interchangeably, they do have some important distinctions, and understanding the difference between them is essential for addressing their root causes. Food Loss Food loss refers to the decrease in the quantity or quality of food that occurs at the earlier stages of the food supply chain. This includes agricultural production, post-harvest handling, and processing. The primary causes of food loss are environmental factors such as adverse weather conditions, pests, and diseases, as well as issues related to infrastructure, technology, and market conditions. Additionally, food loss can result from strict quality, aesthetic, or safety standards that lead to the rejection of food products before they reach the retail stage. Notably, food loss occurs due to decisions and actions by food suppliers, excluding retailers, food service providers, and consumers. Food Waste Food waste on the other hand, refers to food intended for human consumption but was ultimately discarded or allowed to expire at the retail, food service, or consumer stages. This can happen during food preparation, sales, or in households and restaurants. Common examples include unfinished meals, spoiled or expired food, and even peels and rinds that are discarded rather than used. Food waste is more directly influenced by consumer behavior, such as purchasing too much food, improper storage, or simply not consuming food before it spoils.
Approximately 14% of global food production is lost after harvest and in the distribution chain before reaching the retail, and a further 17% of food available for consumption is wasted. Between 8% and 10% of global greenhouse gas emissions are caused by food loss and waste. Whether the food produced is consumed or not, carbon dioxide is produced at every stage of the food supply system, from production to handling, distribution, transport, storage, leaving a large carbon footprint. In addition, the decomposition of food waste in open dumps and landfills significantly increases greenhouse gas emissions. The unstable climate caused by greenhouse gases negatively affects crop yields, reduces the nutritional quality of crops, disrupts supply chains and threatens food security.
Environmental impact of Food Loss
According to the UN, climate change is driven by greenhouse gas emissions, with agriculture being a major contributor. When food is lost or wasted, the energy and resources used in its production are also wasted, and food in landfills produces methane, further exacerbating climate change. Reducing food waste can significantly lower greenhouse gas emissions and help mitigate global warming, emphasizing the need for sustainable practices in food production to protect the environment.Greenhouse gases (GHGs) like carbon dioxide, methane, nitrogen oxide, and fluorinated gases, naturally trap heat in the Earth’s atmosphere, maintaining a climate suitable for life. However, human activities, such as burning fossil fuels for energy, deforestation, and food production, have significantly increased GHG emissions, leading to climate change. The UN highlights that food production, particularly animal-based foods like red meat and dairy, is a major contributor to GHG emissions, while plant-based foods have a lower impact. Below is an illustration depicting the difference in GHG emissions, emerging from the above products. Agriculture occupies 50% of the world's land, with most of the habitable land transformed by human activity. Despite covering only 1% of the land, urban areas are in stark contrast with the 30% of agricultural land used to grow food that ultimately goes to waste (Ritchie and Roser, 2019). The FAO estimates that the land used for food waste equals the size of Russia (FAO, 2013). The land use footprint, is a tool that measures the land resources required for producing goods or services, including the land used to grow crops eaten by animals to produce a final meal (Ritchie and Roser 2019) As mentioned above, food production requires significant water use. According to the Water Footprint of Food (https://foodprint.org/) , the water footprint of a food product is the volume of freshwater used to produce the product, measured at the place where it was made and refers to the sum of the water used in all steps of the production. Although water footprint can be reduced, it is almost impossible to be eliminated. In order to become “water neutral”, an individual change is required to make a substancial global change. The water footprint calculators listed below, can help us understand our water consumption by retrieving information by our water use habits and consumption patterns. .