innovation

This blog series discusses in greater depth the rationale for selecting the particular innovations Stepping Up is interested in; Anaerobic digestion; Insect proteins, Valorisation of food waste and Diversion of surplus food. In the third of four, this blog introduces valorisation; the technical recovery of value from surplus food...

This blog series discusses in greater depth the rationale for selecting the particular innovations Stepping Up is interested in; Anaerobic digestion; Insect proteins, Valorisation of food waste and Diversion of surplus food. In contrast to the other case studies chosen by Stepping Up, food diversion represents a wholly social innovation, which aims to reduce food waste and channel that resource into socially beneficial outlets, rather than maximise profits...

This blog series discusses in greater depth the rationale for selecting the particular innovations Stepping Up is interested in; Anaerobic digestion, Insect proteins, Valorisation of food waste and Diversion of surplus food. In the first of four, this blog starts by introducing anaerobic digestion... 

An important part of Stepping Up is the identification of people or organisations who are currently innovating around the use of technologies and/or ways of doing things. Case studies of actors’ experiences with these innovations will help us to understand specific projects and their outcomes, with particular emphasis on whether or not they might be considered ‘successful’ in terms of advancing nexus goals, helping us move towards a more sustainable future, as well as whether and how they might be scaled up. This blog introduces the four innovations at the heart of Stepping Up; anaerobic digestion, insect protein, valorisation of waste and the diversion of food from waste streams to people’s plates.