What can help the fruit & vegetable supply chains become more resilient to disruptions?
Projects:
Upgarden: Vertical vegetable growing boards for urban homes with limited space repurposing packaging waste
Compress: Compressible crate system to maximise the space within fruit & veg delivery bans
Flavour Maker: Domestic gadget for dehumidifying and blending to transfor fruit and veg peels into powders and granules
MICROP: home delivery of microfarms: a home growing kit for heritage varieties in the lcoal fruit & veg delivery box
More-Pak: Packaging solution made with fibrous waste materials on farms to help protect their produce and reduce the post-harvest loss in the developing countries with limited fresh produce storage/ transportation system
7-11 Quick kitchen:in-supermarket machine that generates healthy recipes and useful information using leftover fruit & veg for customers.
Forget-me-not: Educational kit and jigsaw puzzle to grow forgotten native crops to stimuate customer demands to enhance the local food security
Fruit for Thought truck: a traveling smoothie making service in a van for local farmers and schools to utilise the fruit surplus to make nutritious smoothies and soups for school kids and low income communities.
A (s) péro: a culinary trio of aperitif snacks based on asparagus mousse. No more boring carrots and cauliflower with cocktail sauce. A restaurant feeling at your home.
King’s bread : Bread using dried apple pulp: a delicious, fiber-rich white bread that helps more fibre intake
Breakola: Healthy, sustainable Granola using dried apple pulp, containing extra fiber and protein, fewer raw materials to produce the granola.
EaTwise: Delicious falafel with dried apple pulp as a binding agent. As a sustainable, plant-based meal for the catering industry.
Spring bulb: A praline with asparagus mousse: a luxury product that demonstrates the versatility of the asparagus to give a unique culinary experience.
Rep-eat: pastry, bread or butter cake baked using apple pulp flour
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