MAKEathon meat waste reduction
Within our MAKEathon you will get the necessary input and help from experts and engage in discussions to develop creative solutions to the challenges of waste reduction in meat processing. You will have access to state-of-the-art production and developing facilities and get new networks to boost your professional career. Together with students, entrepreneurs and professionals you can contribute to the challenges of food waste reduction.
Let’s find out what we can achieve in just 2 days and join the challenge!
Did you know?
The annual production of sausage products in Germany amounts to approximately 1.5 m tons. The share of sliced products is approx. 1.2 m tons. With an average cutting loss of minimum 1.25%, the amount of cut-offs (end pieces) is around 15.000 tons per year. Currently these cut offs are further processed only to a very small extent. Having in mind that the European market (sales) for sliced sausage products amounts to approx. 8.5 m tons and the global market to around 35 m tons, new product solutions will have a huge impact on meat waste reduction.
Interested in more background information on Food Loss and Food Waste? Visit: www.bcg.com/de/publications/2018/tackling-1.6-billion-ton-food-loss-and-waste-crisis.aspx
Where?
The MAKEathon takes place at DIL - The German Institute of Food Technologies
(Deutsches Institut für Lebensmitteltechnik e.V.) in Quakenbrück; www.dil-ev.de.
DIL taps new potentials every day and paves the way for innovations. With more than 175 members, 200 employees and its own Innovation Hub, DIL operates as a research institute working in the areas of food safety & authenticity, structure & processing as well as sustainability. The institute’s competences and technical capabilities cover the full range of food technologies. This expertise is put into practice via the institute’s organizational structure which is divided into interconnected research platforms and business divisions.
