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Actions to prevent food waste at ThreeSixty-degree


On the initiative of Commissioner Andriukaitis, the meeting of the sub-group Action and Implementation of the EU Platform on Food Losses and Food Waste took place on 1-2 October in the ThreeSixty Innovation Centre in Veghel (Netherlands). 

The trip was an extremely interesting opportunity to visit and discuss with companies which have implemented circular economy in their business model and operations, learning more about their achievements and barriers. 

On the first day, participants visited Protix Biosystems in Dongen, a company which farms insects mainly for animal and aquaculture feed while following a sustainable approach in their operations; and Van Rijsingen Ingredients in Helmond, which sows, harvests, processes and sells a wide variety of vegetables: processing any potential wasted parts into new products destined for human consumption (juices, vegetable powders, etc.).

The last stop was at ThreeSixty, a place where entrepreneurs, students, businesses and start-ups jointly develop and test innovative concepts for various issues related to waste and social innovation. The centre also hosts the De Verspillingsfabriek which produces soups and sauces from food which would have been thrown away. The factory has a positive social impact as 70% of the production is executed by employees distanced from the labor market.

The technical meeting of the sub-group took place in the morning of the second day at the premises of ThreeSixty. The Joint Research Centre (JRC) of the European Commission presented the outcome of the exercise to collect food waste prevention initiatives and the proposed methods for their analysis.

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