Food production is often associated with a massive food waste. Across the global food chain, more than one third of food is wasted.
The Danish Environmental Protection Agency estimates that around 814.000 ton of food is being thrown away in Denmark every year, and the food service industry accounts for around 42.000 ton.
But it is not set in stone that food production should lead to food waste.
“Employees ideas can make a greener as well as a food waste and energy reducing food production.” says Bente Sorgenfrey, Vice President Danish Trade Union Confederation.
In Jesper’s Torvekøkken employee involvement is an integrated part of the company’s green sustainability plan.
Employees are encouraged to take part in the green transition and the company’s leadership support the employees when they want to try new solutions.
All the employees input and ideas are considered and several initiatives have already been started for example establishing small plant gardens that are fertilized with compost from the kitchen’s own food waste.
As a result, a green culture of improvement has been built up over the years, and the company continues to roll out the circular mindset in all parts of the production.
About Jesper’s Torvekøkken
Jesper’s Torvekøkken was founded in 1991 by Jesper Holmberg.
Thirty years later approximately 300 employees are employed in the company.
Their goal is not just about making their customers satisfied but also to have a sustainable production, that is why all food waste is converted into electricity, heat and fertilizer.
The Danish Environmental Protection Agency. (2021). https://mfvm.dk/fileadmin/user_upload/FVM.dk/Dokumenter/Landbrug/Indsatser/Madspild/Faktaark/Faktaark_Madspild-i-Danmark_-juni-2011.pdf