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How 3D Food Printing Can Reduce Food Waste


He 25 September 2015 the European Union promised to comply with the article 12.3 from the SDG (Sustainable development goals and objectives). This point compels member states to cut food waste in half.

According to European reports, he 70% of discarded food is thrown away in homes and restaurants. Only the 30% is related to the food industry. Thus, one of the main focuses of this project is the hospitality sector.

To combat the problem, the EU Platform on Food Loss and Food Waste was established. (BYE) a year later. Since it, numerous actions have been promoted: FOODRUS, SAVE FOOD, REFRESH, STREFOWA

Nevertheless, the efforts of the public sector would not be complete if there were also no private initiatives that try to solve the problem. One of these proposals comes from the hand of the Dutch company Printing Food.

Upprinting Food and its commitment to sustainability in restaurants via 3D food printing

The Netherlands-based company has its origin in Elzelinde van Doleweerd's Final Degree Project, what in 2018 she was still a student at Eindhoven Technical University (Netherlands), where he was studying Industrial Design.

Since then, the germ of the company has become a fully operational company, made up of a team of six people, including several engineers and business administration specialists.

3D food printing is one of the most important lines of work for the company. Four of the collaborators have training in the use of this technology. Thanks to this knowledge, they have been able to value 3D printing when it comes to avoiding food waste in restaurants.

Although it seems strange, the commitment to 3D printers is based on the use of pastry bags. The first step was to know if unsold dishes and product discards from restaurants could be used in new recipes.. For this, the prepared meals were converted into sauces and purees, and then applied with pastry bags to check if the consistency was adequate to present the proposed creations.

Elzelinde did not have a 3D food printer at her disposal at the time., but the first results were promising so it didn't take long to seek help to scale the project.

Van Doleweerd believes that these machines allow the chef a greater freedom when designing your dishes. On the other hand, the devices serve as show for diners: some restaurants place the equipment on the table of the guests so that they can observe absorbed how, of nothing, the dessert or one of the main dishes is erected.

They are not the only positive points. The purees and sauces used to print the dishes come from discarded products. In this way food is used unnecessarily condemned to the landfill. On the other hand, the restaurant works as a repeater to carry the message of the sustainability in restoration to the citizens.

The 3d print of food also allows remove or add ingredients as required. A possible use of this capacity is seen in the hospital setting, where dietary menus can be supplemented to contribute to the good health of convalescents. That is to say, one of the strengths of these systems, and the main reason why 3D food printing systems are more sustainable, is his high versatility when it comes to getting the most out of the resources available.

Sustainable restaurants with unique experiences

Elzelinde's dream, now supported by his entire team, is to make these sustainable dishes an organoleptic experience. That is why it already has numerous restaurants where you can try your company's creations..

The restaurants ADAM Y Thisbasis Workshop from Amsterdam rely on the company's 3S food printing services. There is also the instock de Andreas Chrysomallis, a restaurant specializing in artisanal preserves that serves dishes such as salmon tartare or kimchi cauliflower with gnocchi; It's about a restaurant committed to the circular economy and sustainability in the hospitality industry what, same as the previous ones, has established a professional relationship with Upprinting Food.

Elzelinde and colleagues have managed to pierce the Dutch borders. They have recently also started working in Denmark. The restaurant selected for this pilot experience has been none other than Alchemist, a luxury establishment with two Michelin stars which also has the recently released sustainability badge of the famous guide: he shamrock. At the Copenhagen Alchemist, holistic dining experiences choreographed at events now make use of 3D food printing offered by Upprinting Food.

And the Alchemist isn't the only award-winning restaurant they've built a relationship with.. In the city where Van Doleweerd studied, Eindhoven, there is the De restaurant Karpendonkse Hoeve, graced with a Michelin star and specialized in Central European signature cuisine, with special emphasis on seafood.

What kinds of foods are we talking about? This depends on the restaurant in question, since Elzelinde's work in these cases is assess the restaurant's waste stream and how it can be channeled into new products, reducing the output of waste from the restaurant.

In the ADAM, for example, they have achieved this by creating pretzels fish bone. They are used as decoration and garnish to other seafood, and they are nothing more than fish skin processed, dried and baked. This results in a crispy product, salty and powerful flavor, ideal to contrast with boiled fillets and other softer preparations.

Recirculating the waste stream is not always so easy. The green leaves of leeks are one of the biggest challenges. Their high fiber content makes them difficult to eat. But pureed and mixed with breadcrumbs they can be used in the 3D food printers of Printing Food. At instock have used this technology to make an edible container in which to serve other preparations.

The start-up Dutch does not stop innovating. The next goal is to create dynamic recipes. In addition to speaking wonders of the good work of the company, also highlights the huge gap for existing disruption in restaurant food waste streams. We will certainly see incredible news in this niche in the future..

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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