Carbon Emissions in Food Waste: Resweet’s Role in Reduction

Carbon Emissions in Food Waste: Resweet’s Role in Reduction

Food waste is more than a missed opportunity to feed people—it’s a significant contributor to global carbon emissions. When food waste decomposes in landfills, it produces methane, a greenhouse gas over 25 times more potent than carbon dioxide. Bread waste, which constitutes a large fraction of global food waste, is a prime contributor to this issue. Resweet tackles this challenge head-on by upcycling bread waste into a sustainable, valuable product: syrup.

The Carbon Footprint of Food Waste

• Global Scale: Each year, approximately 1.3 billion tons of food is wasted globally, contributing to 8-10% of greenhouse gas emissions.

• Bread-Specific Waste: In Europe alone, around 10% of all bread produced is discarded, leading to significant emissions in landfills.

• Methane Emissions: For every kilogram of bread wasted, up to 0.5 kg of CO2 equivalent is released into the atmosphere.

Resweet’s Solution: Turning Waste into Value

At Resweet, we transform bread waste into syrup through an innovative upcycling process, preventing this waste from ending up in landfills. This approach directly reduces methane emissions and supports the circular economy by creating a product that replaces traditional sugar.

Our Process and Impact

1. Bread Collection and Milling:

   • Bread waste is collected from bakeries, supermarkets, and production facilities.

   • This waste is milled into a fine mixture, preparing it for further processing.

2. Enzymatic Electrolysis:

   • Through enzymatic treatments, bread is broken down into fermentable sugars.

   • This process is energy-efficient and low-impact compared to traditional sugar production.

3. Pasteurization and Packaging:

   • The syrup is pasteurized to ensure safety and quality before being packaged for delivery.

4. Quantified Impact:

   • Methane Avoidance: By diverting 1 ton of bread from landfills, Resweet prevents up to 500 kg of CO2 equivalent emissions.

   • Sugar Replacement: Each kilogram of syrup produced offsets the need for traditional sugar production, which typically emits 0.6 kg of CO2 per kilogram.

Case Study: Bakery Collaboration

• Partner: A local bakery producing 5 tons of bread waste per month.

• Outcome:

  • Bread waste diversion saved the bakery approximately €500 per month in disposal costs.

  • Resweet processed the waste into 4 tons of syrup, preventing an estimated 2,500 kg of CO2 equivalent emissions.

  • The syrup was sold to confectionery producers, closing the loop on waste.

Beyond Emission Reductions

In addition to mitigating carbon emissions, Resweet’s solution contributes to:

• Resource Conservation: Reducing water and land use associated with traditional sugar production.

• Economic Benefits: Lower costs for waste generators and affordable syrup for manufacturers.

• Circular Economy: Transforming waste streams into valuable products.

Join the Resweet Movement

By partnering with Resweet, businesses not only reduce their carbon footprint but also become champions of sustainability. Together, we can create a future where food waste is a resource, not a burden.