Partage Switzerland‘s Valoriser/Enhance initiative has found ways to extend the shelf life of unsold food products through various preservation methods, such as dehydrating fruits labelled as “oversized”, baking cakes and cookies using breadcrumbs made out of dry bread, roasting green coffee, and making jams, soup, and sauces from fruits and vegetables. The most recent method, canning, allows for even longer preservation, enabling the food products to be redistributed and used by those in need.
The valorisation process is part of Partage’s commitment to sustainable consumption and production targets related to the Strategy for Sustainable Development 2030, Switzerland’s national implementation of the UN’s 2030 Agenda and its 17 Sustainable Development Goals.
This kind of initiative offers food banks and their partner charities more flexibility in using surplus food, as preserved products often last longer than fresh products.
You can discover how the canning factory works here.
