Promyc’s Post

Great to walk the Gastvrij Rotterdam show. Much smaller than some of the shows I have been to in the US, but a great show with quality vendors that is really inviting for good conversations and networking. It is clear that sustainability and impact are major drivers here. Companies are born out of a desire to create impact, it's not an afterthought. Consumers demand it and it's great to see companies present that really embody the triple bottom line; Profit, People, Planet (and not necessarily in that order...). I picked three companies that really stood out to me: Brute Bonen - DELICIOUS coffee from beans grown in the forrest versus on large mono-culture farms. Each cup cup of coffee has a negative carbon footprint (that's a good thing!). Direct lines to the farmers ensure fair wages and knowing the source. Roasting is done in cycles and based on demand, so no waste and always fresh beans that go in bags made of FSC paper and nonGMO corn. And so on... Bio Bakkerij De Trog - A Belgian artisanal bakery that has been around since 1970. Organic bread made of the best ingredients in a certified CO2 neutral business. They are passionate about their Sustainable Development Goals (SDG's) that are part of every facet of their business. This is clearly visible in their respect for the process, the environment and their people. The Seaweed Company - A vertically integrated seaweed company that won the 2023 Sustainable Food Award in the Ingredient category. Seaweed not only reduces CO2 and increases biodiversity in the coastal systems, it also provides a healthy food option. Their SeaMeat can replace 25%of meat in applications such as burgers and sausages while maintaining structure, flavor and mouthfeel. That's a win-win! #food #impact #sustainability #coffee #bread #seaweed #operations #consulting #organic #internationalbusiness #US #EU

🌱 We recently attended Bridge2Food Europe 2024 in The Hague, The Netherlands! 📣Our Group Sustainability and Brand Director, Laura Vimercati attended the panel discussion " What's Going on in the Mind of the Consumer? Bridging the Gap", together with Nicolas Schweitzer ⓥ🥓 from LA VIE™, and Isabel Boerdam from Week Without Meat Europe & Green Food Lab. 🥦 The discussion focused on examining consumer perceptions of #plantbased foods in relation with industry offerings, aiming to identify growth opportunities for this category. It delved into 🍴how to encourage consumers to try out alternative proteins through a clear and engaging communication, and 💎challenge suppliers to ensure plant-based ingredients are so tasty to bring consumers back for more. ✨Connecting with the other panellists was a key opportunity for knowledge-sharing on a topic that is central to our #sustainability and food #innovation strategies. We already offer plant-based food options in all our restaurants, but we aim to increase the variety of our offering. Our aspiration is to evolve together towards healthier and more sustainable lifestyles, following our promise of offering good food for all! We look forward to the future collaborations with the inspiring people we met! Burger Brands Belgium NORDSEE GmbH Burger King Restaurants Italia O’Tacos Corporation O'Tacos International O'Tacos BeNeLux #Bridge2Food #Bridge2FoodEurope #Bridge2Food2024 #alternativeproteins #plantbased

Pasta Libertina - Zaragoza, Spain! 💪 I know, i know - I keep preaching about #sustainability, #upcycling, #environment and the nutritional value of #spentgrains. Today, however, I'll spare you from the overwhelming narrative of sustainability. Which, unfortunately, has become a marketing tool for every microscopic effort! So, today I will present something much more tangible: Food! Spent grains can bring about enormous environmental changes on the planet. But we at Agrain by Circular Food Technology also produce an ingredient that can be used to introduce unique flavours and deliver amazing culinary experiences. Take, for example, Pasta Libertina, an artisanal fresh pasta company based in Zaragoza, Spain. This company is not afraid of innovation, creativity, and doing something outside of what we are used to. So there is only one thing left for me to ask - What are you waiting for?

🌍 Sweden & Wallonia: Partners in Food Sustainability! 🌱 Wallonia has has identified "Agri-Food Chains of the Future and innovative management of the environment" as a key focus under its Smart Specialisation Strategy (S3), guiding 75% of our #R&D and industrial investments. It is therefore no surpise we joined FutureFoodS, a partnership involving 86 experts from 29 countries, including ICA Gruppen and Walloon companies under Wagralim, the Agri-Food Innovation Cluster of Wallonia, to build "sustainable, #healthy, and resilient" food systems across Europe. 🌿We’re excited to connect this initiative with the Nordic Organic Food Fair, where the focus is on integrating more #sustainability into food and cosmetics. 📅 Meet us at #NOFF in Stockholm this week to learn more! Wallonia Export & Investment Agency | European Commission | RefreSCAR | S3 Wallonne | Stratégie de Spécialisation Intelligente | RISE Research Institutes of Sweden | Food & Bio Cluster Denmark |

🌍 Youth-led Innovations in Sustainable Food Packaging 🌱 Sharing the results of an event organized by Eroski in collaboration with BCC Innovation, as part of the #INFORMPACK project, supported by EIT Food. A group of gastronomy students participated in exploring the future of sustainable packaging in the food industry. Key takeaways: ✅ Economic and regulatory incentives are crucial to encourage the adoption of eco-friendly materials in restaurants. ✅ Raising awareness among younger generations could be the driving force for more sustainable practices. ✅ While bio-packaging solutions have promise, concerns around functionality and safety need to be addressed to gain wider acceptance. This collaboration highlights how engaging young minds can lead to innovative solutions for reducing the environmental impact of food packaging. #Sustainability #FoodIndustry #EcoFriendly #CircularEconomy #Innovation #EITFood

is plant based here to stay

🌱 Meet the trailblazers in Amsterdam's protein transition 🌱 🍏 Amsterdam is moving towards a more plant-based lifestyle. As the city aims for 60% plant-based diets by 2030 and commits to initiatives like the Plant Based Treaty , its vibrant food culture is undergoing transformation. 🥦 Lotte Sluiter and Tom van Duijn from Plant FWD highlight Amsterdam's openness to new tastes and experiences in protein sources and culinary techniques, which challenge traditional norms and promote a more sustainable lifestyle. ♻️ Enterprising companies are at the forefront of this shift, reimagining our relationship with food and paving the way for a more ethical, environmentally friendly future. Among them: 🧁 SAINT-JEAN Amsterdam - Renowned for its tasty plant-based patisserie. 🧀 Willicroft - Crafting delicious plant-based cheeses while championing regenerative agriculture. 🍨 IJsbaart - Indulging sweet cravings with creamy, plant-based ice cream in creative flavours.  💚 These innovators, among others, are not just changing menus—they're shaping a new way of thinking about what we put on our plates to live more sustainably.  💚 Find our breakdown of the city’s companies leading the protein transition: https://lnkd.in/ertsNV62 #AmsterdamInnovates #PlantFWD #FoodTransition #PlantBased #ProteinTransition

Day 2 of Expo West has been a whirlwind! With another 9800 steps under my belt, it's safe to say that it's getting busier by the minute. This year's expo has more mushroom brands and plant-based food options than ever before. It's exciting to see the focus on clean and sustainable foods as the way forward. However, I must say, there are way too many gummy anything products out there. All in all, Expo West is tiring me out, but it's worth it to stay up to date on the latest trends in the industry. #ExpoWest #cleanfood #sustainability #indigenousbusiness

🚀 Calling All Winemakers in Italy, Spain, and France! 🍇🍷 Are you passionate about wine? Do you have insights on innovation and sustainability in winemaking? We are a startup dedicated to creating functional powders that concentrate the healthy components of the Mediterranean diet. Since wine is a crucial part of this diet, we want to hear your opinions. 🌱✨ We are conducting a series of short talks with winemakers to understand your current challenges and explore potential solutions. Why Participate? - 💡 Discuss innovative solutions for the industry. - 🔍 Share your experiences and challenges in winemaking. - 🤝 Connect with fellow winemakers and industry experts. - 🌟 Contribute to the future of sustainable winemaking. Interested? Register here: https://lnkd.in/dXPzFbs4   Join us in shaping a more sustainable and innovative wine industry! This activity is part of the EIT Food Seedbed Incubator, co-funded by the European Union. #Winemaking #Sustainability #Innovation #WineIndustry #FocusGroup #Upcycling #CircularEconomy #Vino #Viñedos #Bodegas #Viniculture #Winemakers #WineProduction #ItalianWine #SpanishWine #FrenchWine #Viticulture #WineGrowers #WineBusiness #SustainableWine #CircularEconomyWine #EITFood #EuropeanWine #EcoFriendlyWine #WineWaste #WineTech #ItalyWine #SpainWine #FranceWine #eitfoodcommunity #foodsystemtransformation

Have you been wondering how culture and tradition shape food innovation? Don't miss the 4th International Food Innovation Conference at GDI Gottlieb Duttweiler Institute in June on the topic 'Culture Clash - When Food Innovation Meets Tradition'. Take the opportunity to talk to thought leaders, industry, and nutrition experts about cultural hurdles and opportunities that innovations must overcome before becoming a success. This conference is relevant for you if you want to drive forward the transformation to a sustainable food system within a given cultural context! https://lnkd.in/gWmdwKbG