In recent years, TINE has implemented several groundbreaking strategies to reduce food waste and promote circularity within its value chain. One of the company’s key initiatives is the establishment of a platform that makes surplus resources available and promotes practical circularity. This platform aims to increase resource utilization and sustainability by ensuring that all resources and capacities are optimally utilized. 

The presentation will provide an insight into how a clear strategy and defined goals can enable systematic efforts to reduce food waste and utilize raw materials and by-products that were previously considered waste. TINE will share its latest innovations and successful examples, such as transforming discarded raw materials into a low-fat white goat cheese for human consumption.  

The company  also investing in circular solutions for the future by reusing and repurposing products into new ones. For instance, cheese trimmings from production, which were not fully utilized before, are now collected, sorted, and used to create new cheese products like processed cheese and double-cooked brown cheese. 

To meet future needs for by-products and protein sources, TINE is researching new applications for by-products. This includes exploring the use of sour whey for mushroom cultivation to produce new proteins and using surplus milk for insect feed. Our goal is to find new value chains where by-products that are currently discarded can gain new value. 

Through these initiatives, TINE demonstrates its commitment to sustainability and innovation. This presentation will showcase how the company actively work to reduce food waste and promote circularity within our value chain. The presentation will support learning into how these practices can be applied to dairy operations, driving both environmental and economic benefits.