Food Valley DK, new partnership launched in Vejle

On November 27, 2024, Food Valley DK was launched in Vejle as part of the CIBUS project. This initiative focuses on reducing food waste and fostering innovation in the food sector by bringing together public institutions, private companies, and educational organizations in a triple helix model. The workshop engaged stakeholders in creating sustainable solutions for future meal production.

The event began with a welcome by Per Mandrup, Culinary Leader of the Culinary Institute by Vejle Erhverv. Per highlighted the importance of cross-sector collaboration to tackle food waste and inefficiencies in food systems.

Line Ahm Mielby from the Danish Technological Institute opened the presentations with insights on how artificial intelligence (AI) can enhance value in the food sector.

Martin Petersen from Multivac A/S introduced their upcoming Innovation center in Vejle, which focuses on enabling small-scale food production. This facility allows companies to test products with consumers before scaling to mass production, reducing the risk of overproduction and minimizing waste.

The workshop, facilitated by Carsten Borch, encouraged participants to collaborate on actionable ideas for Food Valley DK’s role in reducing food waste and optimizing food value chains. Participants discussed leveraging technologies such as AI and strengthening networks between businesses, academia, and public institutions to drive sustainable innovation.

The workshop concluded with a summary of key outcomes and next steps. Food Valley DK will serve as a platform for testing new ideas, sharing knowledge, and fostering cross-sector collaboration to promote sustainability and reduce food waste. This event marked a significant step in advancing the CIBUS project’s mission, with Multivac’s innovation center exemplifying how technological solutions can address the challenges of food production and waste reduction.