{"id":37076,"date":"2023-04-28T12:59:37","date_gmt":"2023-04-28T10:59:37","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=37076"},"modified":"2025-10-23T16:48:05","modified_gmt":"2025-10-23T14:48:05","slug":"blood-and-roots","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/blood-and-roots","title":{"rendered":"Blood & Turnip \u2013 Turning Waste into Food"},"content":{"rendered":"
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From peels, leaves, misshapen vegetables, and meat cuts, delicious, safe, and nutritious foods can be created. Product development is underway at Tors\u00e5ker Farm.<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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Peels, leaves, irregularly shaped vegetables, and meat by-products \u2013 these are examples of resources within Swedish primary production and food industry that today end up as animal feed, waste, or biogas. Additionally, significant volumes of vegetables are sorted out before they even reach the store \u2013 because they are too big, too small, or deemed difficult to sell for other reasons. The reason for this waste of resources is often low profitability for these types of raw materials. This can be due to a lack of infrastructure and logistics, strict buyer requirements, and consumer scepticism. To achieve Sweden\u2019s interim target “An increased share of food production should reach stores and consumers by 2025<\/em>“, all actors in the Swedish food chain need to take action.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Our Solution<\/h2>\n
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In the Blood & Turnip project, Axfoundation collaborates with partners to map and assess the potential of raw materials that were previously classified as food waste, biogas, or animal feed. Led by IVL Swedish Environmental Research Institute<\/a>, the project investigates risks, profitability, and environmental consequences of various underutilized resources in vegetable farming and meat production.<\/p>\n

At Tors\u00e5ker Farm, Axfoundation\u2019s test farm and development center, new food products are developed from raw materials or resources that are deemed safe and environmentally sustainable. The ambition is to contribute to good, safe, and nutritious food for public sector catering, such in schools or senior living facilities.<\/p>\n

Almost a third of all food produced globally is wasted or lost in the food supply chain today. This is an enormous waste of resources, which also causes negative environmental impacts and significant climate emissions.<\/p>\n

\u2013 Elvira Molin, IVL Swedish Environmental Research Institute<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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\n \"Claes\n

Claes Gr\u00e4nnsj\u00f6, Gastronomic Development Manager at Axfoundation, is preparing carrots for testing different fermentations where carrots make up a larger part of the final product.<\/p>\n <\/div>\n<\/section>\n\n\n

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Our Work<\/h2>\n
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At Tors\u00e5ker Farm, Axfoundation’s innovation and development team focuses on creating new, flavorful products from resources that are currently classified as waste, biogas, or animal feed. During product development, great emphasis is placed on the taste and consumer acceptance of the products. Their nutritional value and environmental impact are also carefully considered.<\/p>\n

The work is carried out in close collaboration with sensory experts at Ipsos<\/a> to develop products that appeal to both younger and older consumers.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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5 things you didn’t know about food that doesn’t become food<\/h3>\n