"0" FOOD WASTE SYSTEM

Close the Food Loss Loop

0-Food Waste System: Reduce overproduced, unusual food to enduring molecular nutrients then rebuild with 3D printing or to enhance meal

Use Case

Over-produced food are thrown away despite containing nutrients like protein, starch and minerals. Traditionally discarded materials, such as egg shells, and algae, are packed with goodies. We aim to help farmers in extracting and transporting these nutrients. Working with innovators, technologies that integrate modern appliances such as 3D printers will be cheaper and more available. Our isolated nutrients can be reborn with added flavor and texture with these machines; these nutrients can also be used as enhancements in places where certain nutrients are scarce, such as people in extreme climates or at sea. We will also establish a R&D center that offer advice in protocols and nutrition. 0-food waste system offers people the chance to be DIY food without loss anytime, anywhere.

Potential

Our products are versatile: one can get molecular level starch, protein, and minerals from food and unconventional sources. Working with innovations like 3D printers, we provide a wider canvas through the possibility of using molecular-level materials, which can last for months, even years without special storing and transporting conditions. Our team represents backgrounds from food chemistry and engineering, and with instruction from Herve This, founder of Note by Note cuisine, our team is able to rebuild food with flavor, texture and nutrition. We aim to build a system from farm to consumers, which means collaboration on different levels of the food supply chain, working with NGOs and government to help increase income and food supply for all, benefiting producers and consumers alike.

Business Case

There are many sources of income in our model. Firstly, we are creating revenue from what is initially waste and lost food products. We are also helping people increase income through helping them extract nutrients using techniques like micro pulverization in overproduced food, unused parts of plants, or even unusual materials;Working in conjunction with engineers and scientists, we can develop 3D printers, or other technologies, that can work in juncture with our products to make cooking more efficient and less waste producing. These products can then be sold for generating income. We can also work with grants from the government and NGOs to help implement these systems in different areas, especially those deprived and lacking resources.

Objectives:

  1. Build the protocols of extracting molecular compounds from overproduced ingredients to help local farmers increase their income
  2. Build 3D printer which could implement food process by molecular level compounds and protocols of rebuilding food through R&D team
  3. Implement the system by teaching and educating people, as well as delivering 3D printing technology,to help industry promoted.

Team Ambrosia Mixologists

Paris, France

  • Science / Engineering
  • Food Waste / Consumer Issues
  • Global

Our Team

Experiment of extrusion / Published December 7, 2014 by Yi Zhang

Experiment of extrusion

0 is larger than 1: who benefits from 0 Food Waste System? / Published December 7, 2014 by Josephine Liang

0 is larger than 1: who benefits from 0 Food Waste System?

There are many aspects of the market that can benefit from this model. First of all, we aim to help farmers to maximize revenue through teaching them the techniques to transform food, or even unconventional materials like algae and insects, to its nutritional blocks; we also aim to help finance their operations through co-operating with NGOs such as microloans organizations.

We believe that different levels of consumers will be able to benefit from our idea. Firstly, victims of natural disasters will gain from our model since we can ensure delivery of nutrients in its convenient, concentrated form, saving energy and time, to these regions, which can be reconstructed in hands with modern technology such as 3D printers, which will be much more commonplace and cheap by 2050. This will also apply to people in more deprived and poor regions, and since we are making use of natural produce with a minimized loss, there will be more available to more people which can help close the gap between the rich and poor.

On the other hand, our plan will also appeal to people in higher socioeconomical backgrounds. With the busy schedules of modern people, nutrition in its concentrated will be convenient for those on the go. The minimization of waste will also simplify the waste management process, which will not only save energy and time, but also open up new options for recycling unused food materials to make sure that not a single molecule is wasted.

Another group of people we hope to benefit will be researchers and innovators. The field of food technology is growing by the day, and more and more people are investing in technologies that can be used in this field, such as 3D printing technology to be utilized at home, replacing traditional appliances. Being able to use these nutrients to make Note by Note cuisine will be like supplying paint to creative artists, giving them a huge canvas to let their imagination run wild. We believe that this model will attract intelligent minds to work on improving extraction methods, business models, cooking mechanisms; this model can be the fuel to a relatively unexplored world.

Our team story / Published December 7, 2014 by Yi Zhang

Our team story

Our team has four devoted members from all around the world. Santika Chenderasa is originally from Indonesia, and is currently a student in the renowned AgroParisTech, pursuing a MSc in Food Innovation and Product Design. Her interests lies in development of food packaging technology, food supply chain, and food manufacturing automation. Santika is possible about food, and is very invested in improving the food supply chain (how food goes from a farm to our table), and how to optimize food packaging. Sankita has a special passion in design, and is an outstanding artist. To Santika, TFF is all about the experience, innovation, contribution, and of course, connection.

Yi Zhang is from the picturesque Suzhou, China. She is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. You can often catch her in her lab coat working on different techniques to efficiently cook food, in and outside the classroom. As a food lover, Yi believes that food brings people together, and is a source of pleasure and joy. Yi wishes to use this marvelous opportunity to work with people from all specialty to develop food technology in a way that can make the world a better place!

Josephine Liang grows up in the Food Heaven known as Hong Kong, so she is no stranger to cusine of any form. From the species of Bombay to the lobsters of Maine, she has travelled the world and understand the unbreakable bond between people and food. Josephine is currently pursuing a MSc in Global Health Science in University of Oxford, and her background in health psychology and chemistry has opened her eyes to the importance of improving the quality of nutrition in order for a healthier tomorrow. She is interested in TFF because she loves meaningful and constructive conversations, and would love to know more about food innovation in different parts of the world!

Hannah Shu is from Canada, where she studied in University of British Columbia with a major in Food Nutrition and Health. Hannah is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. Hannah specializes in food market analysis, and she is drawn to establishing and promoting sustainable food systems. Hannah is a big supporter of sustainability and food security, and her passion lies in Agrifood business models and marketing.Hannah believes that you cannot separate the individual players in the food industry from the whole picture, and she thinks that TFF will be a great event where all those who are passionate about the industry can come together and cooperate as a whole.

Building a World Without Hunger, Note by Note. / Published December 6, 2014 by Josephine Liang

Building a World Without Hunger, Note by Note.

Roughly one-third of the food (an alarming 1.3 billion tonnes) produced for human consumption every year get lost or wasted, while 21,000 people die of hunger everyday. Facing an impending food crisis, we must think of ways to not only to improve the current agricultural system, but also to maximize the yield of usable components from our produce and minimize waste and lost.

One possible solution is to use the intriguing technologies of Note by Note cuisine. Our proposal is to transform overproduced fresh products and unconventional materials like algae and insects, into molecular stage, which makes the ingredients easier to transport because of its deduced size, but also avoid spoilage due to transportation. The ingredients can be reconstructed into either the original products and its derivative, or simply stay as the molecular state of different nutrients; these are then sold to its consumers. We will also be creating cheap and user-friendly cooking mechanisms to make effective and nutritious meals using these ingredients at hand

Our Mission

What if we can build food from scratch? What if we can maximize the nutrition and minimize the energy consumption? The Ambrosia Mixologists aim to use molecular gastronomy to face the challenge of food shortage through science and imagination.

Our Background

Our team has four devoted members from all around the world. Santika Chenderasa is originally from Indonesia, and is currently a student in the renowned AgroParisTech, pursuing a MSc in Food Innovation and Product Design. Her interests lies in development of food packaging technology, food supply chain, and food manufacturing automation. Santika is possible about food, and is very invested in improving the food supply chain (how food goes from a farm to our table), and how to optimize food packaging. Sankita has a special passion in design, and is an outstanding artist. To Santika, TFF is all about the experience, innovation, contribution, and of course, connection. Yi Zhang is from the picturesque Suzhou, China. She is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. You can often catch her in her lab coat working on different techniques to efficiently cook food, in and outside the classroom. As a food lover, Yi believes that food brings people together, and is a source of pleasure and joy. Yi wishes to use this marvelous opportunity to work with people from all specialty to develop food technology in a way that can make the world a better place! Josephine Liang grows up in the Food Heaven known as Hong Kong, so she is no stranger to cusine of any form. From the species of Bombay to the lobsters of Maine, she has travelled the world and understand the unbreakable bond between people and food. Josephine is currently pursuing a MSc in Global Health Science in University of Oxford, and her background in health psychology and chemistry has opened her eyes to the importance of improving the quality of nutrition in order for a healthier tomorrow. She is interested in TFF because she loves meaningful and constructive conversations, and would love to know more about food innovation in different parts of the world! Hannah Shu is from Canada, where she studied in University of British Columbia with a major in Food Nutrition and Health. Hannah is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. Hannah specializes in food market analysis, and she is drawn to establishing and promoting sustainable food systems. Hannah is a big supporter of sustainability and food security, and her passion lies in Agrifood business models and marketing.Hannah believes that you cannot separate the individual players in the food industry from the whole picture, and she thinks that TFF will be a great event where all those who are passionate about the industry can come together and cooperate as a whole. We are a group of students who are passionate about global issues; some of us are studying to improve how food is grown, processed, and delivered, while some of us are studying to create policies and programs to improve global health. The world is facing a new and challenging age, and food is tied to many aspects of these problems: climate change, poverty, clean energy ... This competition will allow us to be drops in an ocean, and who knows, these drops might lead to big waves!

Experiment of extrusion / Published December 7, 2014 by Yi Zhang

Experiment of extrusion

0 is larger than 1: who benefits from 0 Food Waste System? / Published December 7, 2014 by Josephine Liang

0 is larger than 1: who benefits from 0 Food Waste System?

There are many aspects of the market that can benefit from this model. First of all, we aim to help farmers to maximize revenue through teaching them the techniques to transform food, or even unconventional materials like algae and insects, to its nutritional blocks; we also aim to help finance their operations through co-operating with NGOs such as microloans organizations.

We believe that different levels of consumers will be able to benefit from our idea. Firstly, victims of natural disasters will gain from our model since we can ensure delivery of nutrients in its convenient, concentrated form, saving energy and time, to these regions, which can be reconstructed in hands with modern technology such as 3D printers, which will be much more commonplace and cheap by 2050. This will also apply to people in more deprived and poor regions, and since we are making use of natural produce with a minimized loss, there will be more available to more people which can help close the gap between the rich and poor.

On the other hand, our plan will also appeal to people in higher socioeconomical backgrounds. With the busy schedules of modern people, nutrition in its concentrated will be convenient for those on the go. The minimization of waste will also simplify the waste management process, which will not only save energy and time, but also open up new options for recycling unused food materials to make sure that not a single molecule is wasted.

Another group of people we hope to benefit will be researchers and innovators. The field of food technology is growing by the day, and more and more people are investing in technologies that can be used in this field, such as 3D printing technology to be utilized at home, replacing traditional appliances. Being able to use these nutrients to make Note by Note cuisine will be like supplying paint to creative artists, giving them a huge canvas to let their imagination run wild. We believe that this model will attract intelligent minds to work on improving extraction methods, business models, cooking mechanisms; this model can be the fuel to a relatively unexplored world.

Our team story / Published December 7, 2014 by Yi Zhang

Our team story

Our team has four devoted members from all around the world. Santika Chenderasa is originally from Indonesia, and is currently a student in the renowned AgroParisTech, pursuing a MSc in Food Innovation and Product Design. Her interests lies in development of food packaging technology, food supply chain, and food manufacturing automation. Santika is possible about food, and is very invested in improving the food supply chain (how food goes from a farm to our table), and how to optimize food packaging. Sankita has a special passion in design, and is an outstanding artist. To Santika, TFF is all about the experience, innovation, contribution, and of course, connection.

Yi Zhang is from the picturesque Suzhou, China. She is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. You can often catch her in her lab coat working on different techniques to efficiently cook food, in and outside the classroom. As a food lover, Yi believes that food brings people together, and is a source of pleasure and joy. Yi wishes to use this marvelous opportunity to work with people from all specialty to develop food technology in a way that can make the world a better place!

Josephine Liang grows up in the Food Heaven known as Hong Kong, so she is no stranger to cusine of any form. From the species of Bombay to the lobsters of Maine, she has travelled the world and understand the unbreakable bond between people and food. Josephine is currently pursuing a MSc in Global Health Science in University of Oxford, and her background in health psychology and chemistry has opened her eyes to the importance of improving the quality of nutrition in order for a healthier tomorrow. She is interested in TFF because she loves meaningful and constructive conversations, and would love to know more about food innovation in different parts of the world!

Hannah Shu is from Canada, where she studied in University of British Columbia with a major in Food Nutrition and Health. Hannah is also pursuing a MSc in Food Innovation and Product Design in AgroParisTech. Hannah specializes in food market analysis, and she is drawn to establishing and promoting sustainable food systems. Hannah is a big supporter of sustainability and food security, and her passion lies in Agrifood business models and marketing.Hannah believes that you cannot separate the individual players in the food industry from the whole picture, and she thinks that TFF will be a great event where all those who are passionate about the industry can come together and cooperate as a whole.

Building a World Without Hunger, Note by Note. / Published December 6, 2014 by Josephine Liang

Building a World Without Hunger, Note by Note.

Roughly one-third of the food (an alarming 1.3 billion tonnes) produced for human consumption every year get lost or wasted, while 21,000 people die of hunger everyday. Facing an impending food crisis, we must think of ways to not only to improve the current agricultural system, but also to maximize the yield of usable components from our produce and minimize waste and lost.

One possible solution is to use the intriguing technologies of Note by Note cuisine. Our proposal is to transform overproduced fresh products and unconventional materials like algae and insects, into molecular stage, which makes the ingredients easier to transport because of its deduced size, but also avoid spoilage due to transportation. The ingredients can be reconstructed into either the original products and its derivative, or simply stay as the molecular state of different nutrients; these are then sold to its consumers. We will also be creating cheap and user-friendly cooking mechanisms to make effective and nutritious meals using these ingredients at hand

Our Team

Our Mission

What if we can build food from scratch? What if we can maximize the nutrition and minimize the energy consumption? The Ambrosia Mixologists aim to use molecular gastronomy ...Read More

Our Background

Our team has four devoted members from all around the world. Santika Chenderasa is originally from Indonesia, and is currently a student in the renowned AgroParisTech, pursuing a ...Read More

The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.