Participant | Description |
---|---|
P1 | Founder and director of a logistics organisation transporting surplus food to charities across the country |
P2 | Food safety expert advising food charities about food safety and quality on a pro bono basis |
P3 | Independent food packaging professional offering pro bono consultancy services to charitable organisations that redistribute surplus food |
P4 | Quality management and regulatory affairs professional offering pro bono consultancy services to charitable organisations that redistribute surplus food |
P5 | Founder of a social start-up that connects retail surplus with charities that run soup kitchens and social restaurants |
P6 | Hospitality professional volunteering with a charity that prepares meals from retail surplus and offers them to those in need, free of cost |
P7 | Procurement professional offering pro bono consultancy services to charitable organisations that redistribute surplus food |
P8 | Employee of a charitable shop that runs a community refrigerator |
P9 | Fresh produce grower and the founder of a start-up valorising fresh produce waste and surplus into VASP |
P10 | Co-founder of a catering company that connects the hospitality industry with surplus produce |
P11 | Head of business development for a start-up that valorises fruit peels into VASP such as food additives and functional ingredients |
P12 | Research and development manager for a start-up that valorises fruit peels into VASP such as food additives and functional ingredients |
P13 | Quality manager for a business that creates VASP such as soups and sauces from catering leftovers |
P14 | Sustainability manager for a retail chain that donates a portion of its surplus food products to charities |
P15 | Co-founder of a start-up that valorises vegetable processing by-products into VASP such as pasta |
P16 | Sales executive for a digital platform connecting consumers with close to expiration food products in supermarket and other food retail outlets |