Combating Food Waste and Food Insecurity

Theme(s)

Environment

Challenge

Circular economy

Partners

Fondation Partage

Duration

2026-2028

Locations

Switzerland – Geneva

Project funding

Didier and Martine Primat Foundation

CONTEXT

In Geneva, 17,000 people depend on food aid every week. At the same time, tons of perfectly edible food are wasted. Partage’s food upcycling workshops address these two challenges while also promoting the professional integration of people facing barriers to employment.

OBJECTIVES

Reduce food waste by transforming unsold food products.
Strengthen food aid through healthy and sustainable products.
Support people in professional integration and reintegration.
Raise awareness among young people and the general public about food waste issues.

ACTIONS

Bread and breadcrumbs workshop: increase production to 3,000 kg/year of biscuits and 8,000 kg/year of cakes through the acquisition of a portioning machine; introduction of compostable packaging by 2027.

Coffee workshop: target production of 4,500 kg/year.

Fruit and vegetable workshop: upcycle 30 tonnes of food per year into soups, tomato sauces, compotes, jams and other products; launch a pilot canning project to replace freezing.

Drying workshop: production of 3,750 kg/year of dried apples; development of new recipes, including dried herbs and mushrooms.

Contexte

CONTEXT

OBJECTIVES

Reduce food waste by transforming unsold food products.
Strengthen food aid through healthy and sustainable products.
Support people in professional integration and reintegration.
Raise awareness among young people and the general public about food waste issues.

ACTIONS

Bread and breadcrumbs workshop: increase production to 3,000 kg/year of biscuits and 8,000 kg/year of cakes through the acquisition of a portioning machine; introduction of compostable packaging by 2027.

Coffee workshop: target production of 4,500 kg/year.

Fruit and vegetable workshop: upcycle 30 tonnes of food per year into soups, tomato sauces, compotes, jams and other products; launch a pilot canning project to replace freezing.

Drying workshop: production of 3,750 kg/year of dried apples; development of new recipes, including dried herbs and mushrooms.

Contexte

CONTEXT

OBJECTIVES

Reduce food waste by transforming unsold food products.
Strengthen food aid through healthy and sustainable products.
Support people in professional integration and reintegration.
Raise awareness among young people and the general public about food waste issues.

ACTIONS

Bread and breadcrumbs workshop: increase production to 3,000 kg/year of biscuits and 8,000 kg/year of cakes through the acquisition of a portioning machine; introduction of compostable packaging by 2027.

Coffee workshop: target production of 4,500 kg/year.

Fruit and vegetable workshop: upcycle 30 tonnes of food per year into soups, tomato sauces, compotes, jams and other products; launch a pilot canning project to replace freezing.

Drying workshop: production of 3,750 kg/year of dried apples; development of new recipes, including dried herbs and mushrooms.

Partner

Fondation Partage

L’objectif principal de la Fondation Partage est de collecter des denrées alimentaires et biens de première nécessité dont la date de vente arrive à échéance, mais avec une date limite de consommation encore valable.
Ces produits sont distribués gratuitement dans un délai très court à des organisations sociales ou caritatives du canton de Genève. A cela s’ajoute la mission de réinsertion professionnelle pour des personnes en recherche d'emploi.
Les 3 missions de la Fondation Partage sont :
a) l’aide aux personnes en situation précaire
b) la lutte contre le gaspillage alimentaire
c) le soutien à la réinsertion professionnelle