An incredibly productive meeting transpired as representatives from ITC – Innovation Technology Cluster and Green Point gathered with the HUDO DOBRO group. The session brimmed with creative energy and generated valuable insights, laying the foundation for an exciting venture.
From Surplus to Gourmet Creations
The core discussion revolved around a visionary goal: the creation of a brand-new product line crafted from surplus fruits and vegetables. This sustainable initiative not only combats food waste but also nurtures a greener, more innovative future.
Innovation in Action
Through a collaboration of minds and resources, ITC – Innovation Technology Cluster and Green Point, alongside the HUDO DOBRO group, are spearheading the transformation of surplus food in the Green Point Short Food Supply Chain. The surplus produce will be upcycled into innovative, delicious products that will soon grace the shelves of our store.
A Win-Win for All
This collaborative effort not only benefits the environment by reducing food waste but also introduces a delectable range of products to consumers. It’s a win-win situation where sustainability meets culinary innovation, and everyone stands to gain.
