Transform food waste into improved
dietary nutrition
Hlib Vakumenko - hlib.vakumenko@s.wu.ac.at; WU Vienna; SDGs:12,2

THE CHALLENGE
Food loss and waste are major global issues that have significant impacts
on food security, environmental sustainability, and economic dynamics.
Annually, around one-third of all food produced for human consumption
is lost or wasted, resulting in approximately 1.3 billion tons of loss.
Each year, the US produces about 90 million tonnes ofsurplus food, which is estimated to cost $444 billion inlost value.

18 %Approximately 18% of cropland in USA
is used to grow food that will end up
as wasteIn 2021, 380 million tonnes of CO2 will be released asa result of excess food, accounting for 6% of all
greenhouse gas emissions.
As a result of the food surplus, the United States has
lost about 22 trillion gallons of water each year.
The equivalent of 149 billion servings of food remain
unsold or uneaten as a result of US food surpluses.

Such a complex issue requires a multifaceted approach.
My focus will be on losses within the agricultural andprocessed food sectors. I will consider produce such as
fresh vegetables, pre-packaged salads, value-addedvegetables, vegetable trays, pumpkins, and herbs.
Cumulatively, about 18.5 million tons of produce is losteach year, from the time it is grown on farms to thetime it is shipped from warehouses and processing plants Main causes of Product losses
to supermarkets.

Around 2.5% of the US
energy consumption goes
into producing food thatis never eaten.

Left Behind After Harvest
Buyer Rejections
Byproducts & Production
Line Waste
Unshipped Finished Product
Packhouse Losses
Fields Never Harvested

Intense market competition prompt these factors. Obtaining and processing top quality
products is essential to meet rigorous market standards due to high price competition.
Additionally, managing seasonal crops that ripen simultaneously is challenging.

The Solution
Freeze-dried vegetable powder with vitamin B12
My solution is to create a vitamin B12 fortified vegetable powder from surplus vegetables,with a neutral taste suitable for use in food products such as sauces, soup dressings, andvegetarian alternatives like vegetable meat substitutes. This powder is an excellent fit forall products that may contain vegetables.

The solution is based on a fermentation technology
comprising:1) Cut the vegetables into pieces.
2) Place them in a vat with special lactic acid bacteria.
3) After two days of fermentation, remove thevegetables.
3) utilize freeze-drying to store the product for an
extended period and make it easily consumable.
The fermentation process occurs without prepasteurization or the addition of water or otheradditives.
IS B12 REALLY THAT IMPORTANT? YES!
- The majority of vitamin B12 is present in animal-derived foods. Individuals whoconsume limited animal products or do not consume them at all should take B12
supplements or eat foods with added B12.
- B12 is an essential micronutrient necessary for functions such as maintaining thenervous system and blood cell formation. B12 deficiency can result in severe
symptoms such as nerve damage, fatigue, neurological dysfunction, and digestiveissues.
Dried vegetable powder with B12 is an affordable and environmentally friendly
substitute for animal products that can perfectly replace meat and animalproducts. It efficiently utilizes vegetable waste without consuming water oremitting carbon dioxide, and significantly improves the diet of people who avoid
animal products.

- Vegetable powder offers a complete nutritional solution.
- Vegetable powder provides essential nutrients such as vitamin B12, B11 (folicacid), K1 (phytomenadione), proteins, carbohydrates and fats.
- Our product ensures that individuals receive the necessary dose of vitamin B12
without relying on animal products.

67 %10 grams of vegetable powder covers 67% of the daily
allowance of vitamin B12 ( 2.4 mcg per day)

IMPLEMENTATIONFEASIBILITY AND SCALABALITYWith effective production management andcollaboration with vegetable processing andfarming companies, this project has significant
economic potential. This is due to the low costof raw materials, minimal energy, and the highadded value of the final product. Considering
the substantial increase of people worldwide
adhering to animal product-free diets and theexpanding market of meat alternatives, theestablishment of vegetable processing plants invarious countries could present an efficientsolution. This is due to the universality ofprocessing conditions.

There Are Almost 1.5 Billion
Vegetarians Worldwide
In 2023, 700,000 People Worldwide
became a Veganuary
Value of the plant-based foodmarket crossed Worth $9,4 Billion
in the US in 2023 is projected to
exceed $35 billion by 2027
Almost 8 Million Adults in the US
Don’t Consume Meat

CHALLENGES
Challenges in organizing production may involve substantial upfront investments
and negotiating supply agreements with suppliers and vegetable producers.
However, the investments will eventually pay off due to the increasing demand forour high-value product. By implementing circular production and collaborating withlocal vegetable producers, we can establish a mutually beneficial partnership.
Additionally, locating our production facility in areas with a concentration of farms
and processing plants will help resolve issues with vegetable supply.

FUTURE PROSPECTS
Due to the increasing awareness of environmental concerns surrounding the animal
agriculture industry and the rising popularity of plant-based diets, the market for meatalternatives and vegetarian/vegan products is experiencing significant growth. In thisscenario, producing vegetable porchetta can solve the issue of food overproduction
and also become a lucrative business venture with a continuously expanding market.

References and Acknowledgements
Brian Chitala for his advice and counselling (Investment Specialist for the Partnering for Green Growth and theGlobal Goals 2030 (P4G) platform)

1 - University of Helsinki. "An easier way to go veggie: Vitamin B12 can be produced during doughfermentation." ScienceDaily. ScienceDaily, 4 August 2020.
<www.sciencedaily.com/releases/2020/08/200804111509.htm>.
2 - Sabater C, Ruiz L, Delgado S, Ruas-Madiedo P and Margolles A (2020) Valorization of Vegetable Food
Waste and By-Products Through Fermentation Processes. Front. Microbiol. 11:581997. doi:
10.3389/fmicb.2020.581997
3 - World Animal Foundation. (n.d.). Meatless Meals On The Rise: Studying Vegetarian Statistics. Retrieved
10.11.2023, from https://worldanimalfoundation.org/advocate/vegetarianstatistics/#:~:text=Almost%208%20Million%20Adults%20in,vegetarian%20lifestyle%20for%20many%20centuries
4 - Statista. (n.d.). Meat substitutes market in the U.S. - Statistics and Facts. Retrieved 10.11.2023, fromhttps://www.statista.com/topics/6057/meat-substitutes-market-in-theus/#:~:text=The%20global%20market%20value%20of,who%20are%20intending%20to%20reduce
5 - Kiczorowski P, Kiczorowska B, Samolińska W, Szmigielski M, Winiarska-Mieczan A. Effect offermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human andanimal nutrition. Sci Rep. 2022 Aug 4;12(1):13422. doi: 10.1038/s41598-022-17782-z. PMID: 35927577;
PMCID: PMC9352655.