thumbnail_food.JPG

food.JPG

Circular food systems entail that the food is produced regeneratively and, where appropriate, locally. Food and packaging waste are designed out entirely, while healthy, low-impact diets are promoted and easy to access. 

[Circle Economy](https://www.circle-economy.com/) is a not-for-profit organisation working to accelerate the circular transition. Through the *Circularity Gap Reporting Initiative*, our mission is to deliver an annual global Circularity Metric that measures the state of the world economy and identifies key levers to transition to global circularity. With nature as our guide, we work alongside cross-sector stakeholders from academia, businesses, NGOs and governments to provide a powerful combination of practical and scalable interventions that transform circular opportunities into realities. 

thumbnail_Circle Economy Food Logo - Dark.png

Circle Economy Food Logo - Dark.png

Circular Food

large_Untitled design.png

medium_Untitled design.png

small_Untitled design.png

thumbnail_Untitled design.png

Limes and lemons - Photo by Jon Tyson on Unsplash

Business case

Producing agricultural products and processing them into food and beverageproducts for consumption

Agri/Food

Providing recreational and cultural services, including hotels, resorts, casinos, sport and fitness centers, stadiums, golf courses and amusement parks, restaurants, bars, pubs, fast-food or take-out facilities, as well as libraries and museums

Hospitality and Tourism

Processing and producing food and beverages for consumption

Food and Beverage

Use digital, online platforms and technologies that provide insights to track and optimise resource use, strengthen connections between supply chain actors, and enable the implementation of circular models



Incorporate digital technology

Food losses and waste

Industries

small_coast-wind-turbine-sea-sky.jpg

thumbnail_coast-wind-turbine-sea-sky.jpg

coast-wind-turbine-sea-sky.jpg

The principles of a circular economy concern designing out waste, regenerating ecosystems and keeping items in use. Decoupling the economy from material flows—improving the rate of resource productivity faster than the economic growth rate—is also a consistent guide. By evolving with the growing number of applications of circular economy principles, and consolidating these strategies across thematic areas, Circle Economy’s Key Elements Framework (KE) renders the elements of the circular economy salient and serves as a basis to derive contextual strategies and interventions. 


The Framework consists of:
- Core Elements: Activities directly handling product or material flows; and uniquely,
- Enabling Elements: those that remove obstacles for core actors.


Key elements of the circular economy

large_photo-1515534238346-fb9ae3e399d0.jpg

medium_photo-1515534238346-fb9ae3e399d0.jpg

small_photo-1515534238346-fb9ae3e399d0.jpg

thumbnail_photo-1515534238346-fb9ae3e399d0.jpg

photo-1515534238346-fb9ae3e399d0.jpg

Circle Economy's framework of strategies and activities that define the circular economy

In a circular economy:

* Food is produced regeneratively and, where possible, locally; 
* Biomass is optimally used—from agricultural by-products to manure, rainwater or used water; 
* Food losses and waste and packaging waste are designed out entirely; 
* Healthy, planetary diets are promoted and easier to access; and 
* Environmental and economic benefits are balanced with benefits to people and animals.

This definition builds on those of the [Ellen MacArthur Foundation](https://ellenmacarthurfoundation.org/cities-and-circular-economy-for-food), [Wageningen University](https://www.wur.nl/en/Dossiers/file/Circular-agrofood-system.htm), the [Platform for Accelerating the Circular Economy](https://pacecircular.org/sites/default/files/2021-02/circular-economy-action-agenda-food_0.pdf ) (PACE), as well as Circle Economy’s own work in analysing the climate mitigation potential of [circular food interventions](http://circularity-gap.world/2021).

Explore the different themes under this definition below.

Circular food themes

large_photo-1488459716781-31db52582fe9.jpeg

medium_photo-1488459716781-31db52582fe9.jpeg

small_photo-1488459716781-31db52582fe9.jpeg

thumbnail_photo-1488459716781-31db52582fe9.jpeg

photo-1488459716781-31db52582fe9.jpeg

Explore different themes under the concept of 'circular food'

![Screen Shot 2024-10-21 at 16.53.12.png](https://goldilocks-images.s3.eu-west-1.amazonaws.com/Screen_Shot_2024_10_21_at_16_53_12_12858da6aa.png)

Based on the work of [Bocken et al. (2016)](https://www.researchgate.net/publication/309699661_Product_design_and_business_model_strategies_for_a_circular_economy), the Four Flows Framework serves as a simple framework for managing resource flows in a circular economy by using less (Narrow), using for longer (Slow), using again (Cycle), and using clean, regenerative materials and energy (Regenerate).

These different principles of circular economy can be applied to our socioeconomic metabolism: we can design stocks like buildings, infrastructure, machinery, and vehicles to be rich resource mines for the future, and design manufactured goods and consumables to be cycled and made regenerative. Furthermore, the focus must also centre on getting more value out of fewer materials. Achieving the aims of a circular economy—minimising material use, regenerating the Earth, and preventing material losses—can be done through these four key strategies mentioned above.

Source: Circle Economy. (2023). *[The circularity gap report 2023](https://www.circularity-gap.world/2023)* (p.22). Amsterdam: Circle Economy. 

Four Flows Framework

medium_Screen Shot 2024-10-21 at 16.53.12.png

small_Screen Shot 2024-10-21 at 16.53.12.png

thumbnail_Screen Shot 2024-10-21 at 16.53.12.png

Screen Shot 2024-10-21 at 16.53.12.png

   Food has always been an important part of our business. Our first restaurant opened in 1959, and today 680 million people enjoy our food offer around the world. With this size comes a big responsibility – and an opportunity. In 2017 we set a goal to reduce food waste in all IKEA stores globally by 50% by the end of FY20. While we did not reach that goal, we implemented food waste solutions in more than 60% of all stores globally, resulting in an average waste reduction of 32%. That equals more than 10 million meals not wasted.
Now our aim is to cut our production food waste in half by the end of 2022 in all IKEA stores globally.     
The first step was to start measuring food waste in IKEA restaurants, bistros and Swedish Food Markets around the world. Using a smart scale with a touch screen, co-workers now weigh and register the food that is thrown away each day. A simple act that has shown immediate and lasting results. Why? Because once they were aware, our co-workers could make small changes to routines and daily preparation, and see the results in real time.
Over 2.3 million kilos of food has been saved since the programme started two years ago, which is equivalent to more than 5 million standard meals.
The next step is to figure out how to reduce the amount of food customers leave on their plates. An initial study indicates that plate waste can be radically reduced by raising customer awareness, and by making small changes in our food preparation and serving routines, such as serving smaller portions.          When leftovers are visible in the fridge, they are less likely to end up in the bin.     Research into food storage suggests that when leftovers are visible in the fridge, they are less likely to be wasted. So in 2018, the IKEA 365+ food storage system was launched. With sealed, see-through products like these, storing leftovers is practical, food stays fresh for longer, and we hope less of it gets thrown away. It’s also easy to combine the lids with jars and containers in different sizes and materials, making storing and re-heating the food even simpler.
We also want to encourage recycling waste rather than binning it. Products like the ones in our VARIERA system make it easy to separate different kinds of waste prior to composting or further processing. While nobody could claim that sorting directly reduces waste, it does enable customers to clearly see what they’re throwing away. And as the IKEA restaurant initiative shows, awareness can be the first step towards positive change.   

LeanPath 

large_blob

medium_blob

small_blob

thumbnail_blob

blob

Ikea

<p>In 2017, IKEA partnered with LeanPath [1] to reduce food waste at IKEA restaurants, bistros and Swedish Food Markets around the world. LeanPath's smart scale solution allows kitchens to efficiently and accurately measure and monitor their food waste levels and to take action accordingly. By 2019, IKEA was already able to save over 2.3 million kilos of food, the equivalent to more than 5 million standard meals. [2]</p>

IKEA: AI-powered bins to reduce food waste

Many businesses are turning to automated systems such as ValuWaste (designed
and implemented by Oregon-based LeanPath) to track and manage food waste in
commercial kitchens. It uses scales, cameras and touch screens to record items
as they are being discarded. Such systems allow business to see where in the
production chain waste occurs and make relevant changes.

Read more at:

<http://www.latimes.com/business/la-fi-food-waste-20131129-story.html>

<http://www.leanpath.com/>

