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Waste To Taste To 21st Century Food

Regional Policy Dialogue Meeting “SMEs in a Green Economy”, 09 March 2018, Paris
Session 4, "Waste To Taste To 21st Century Food", Ivanka Milenkovic, GENERAL MANAGER - EKOFUNGI

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Waste To Taste To 21st Century Food

  1. 1. “ SMEs in a Green Economy” Waste To Taste To 21st Century Food The Small Business Act (SBA) Regional Policy Dialogue Meeting March, 2018
  2. 2. Mushroom Production • Currently the only viable, socially-acceptable, and wide-spread biotechnology to convert waste into high-quality food • Fungi are nature’s decomposers • Mushrooms are functional food Food Safety Malnutrition Ecological Footprints Feed the World Waste Management GHG Emissions
  3. 3. Background: Science & Zero Emission Research Initiative Science & Knowledge Own field exp.work Ruminant feed England 2002 Own exp.work US SantaFe 2004-6 El Hiero Spain 2010 EKOFUNGI 2013
  4. 4. Our way of doing business Intensive Production and Its Philosophy Ekofungi Production and Its Philosophy Good yields, Good but unstable Profits, ? Quality Premium quality, Stable profit Heavy reliance on energy, high pollution Save energy, reduction CO2 emission Inflexible inputs Waste to Taste Transportation, logistic Use local waste streams Heavy reliance on the main streams Knowledge-based practical solutions Persistently growing and brutal competing growth Placing cooperation and quality above competition
  5. 5. Organic Wastes Patented EkoComposting Compost Oyster Mushrooms Champignons Spent Mushroom Compost /substrata Plant ProductionGeothermal Pumps Cultivation Tunnels Energy Silaging Vermicomposting Ruminant Feed Soil Amendment Carbon Dioxide 20°C Air Enzymes Medicinal Compounds Dehydrated Classical Composting Dehydrated veg.
  6. 6. EkoSystem Ekofungi ProductionR & D Optimization and development through innovation Grounded in practice, Direct feedback Grounding in the reality of a Serbian agrobusiness Connections with NGOs, Government Public Relation Promotion Innovation, Technology Transfer, Education Business Diversification, Supplier Contacts Market Trend Information, Marketing, Buyer Contacts
  7. 7. Ekofungischool – Indicator of the state of regional entrepreneurship From 2012 – 2017 - app. 200 participants 6 from the region, 1 from Serbia Improving is possible, by, at least: • Serious and honest work on changing business atmosphere in favor of SMEs in all aspects • Support “out of the box” thinking • Open Public Administration up to entrepreneurial thinking • Create legislation in close cooperation with experts
  8. 8. i