The circular economy consists of producing goods and services in a sustainable way by limiting the consumption and waste of resources as well as the production of waste from manufacturing. This model valorize the waste and residues generated.

However, the food processing sector is probably one of the most difficult industries to integrate the circular economy model, mainly due to numerous Quebec and Canadian quality assurance standards.

1st challenge: Recovered food must be kept in the quality assurance chain

At food producers or processors, the residues most often fall on the ground or in containers that are not sanitized. This is where the problem lies. From that point on, these organic materials can no longer be used for human consumption.

2nd challenge: Recovered food must remain traceable

The first problem is to ignore the quantity of inputs, and the second is that the quality of the organic materials will deteriorate over time.

"Originally, it is a question of public health: we cannot let anyone manufacture processed food without knowing the origin of its raw materials, confirms Cristian Salazar, guest consultant at Inno-centre."

3rd challenge: We cannot expect to get free raw materials

The circular economy model seeks to be profitable. If we want to change the world for good, the activity must be profitable, both for the manufacturers of products made from recovered materials and for the companies that sell their wastes and residues for recovery. It is all about negotiation and having the best interest of each party at heart.

4th challenge: Secure the supply

In the traditional food industry, when a new product is created, one of the major challenges is to be able to secure the raw material necessary for its production. To do this, you have to plan supplies in fairly large quantities, of equal quality and with the same batch number. Whereas in the circular economy, we have a little more flexibility. You can afford to assess and estimate the availability of materials depending on the time of year and source accordingly, prepare and store inputs, often through freezing!

The other element that should never be forgotten is the life span of the rejected raw materials.

5th challenge: Accept to produce a changing product

In general, in the food industry, we want to work with a product that has a consistent taste and texture. But when we work with rejected materials, this is simply not possible.

Consumers are looking for products that are more and more natural, less and less processed, and above all, with fewer preservation agents. We must continue to educate consumers and show them that taste variations are normal and can be much pleasant.

6th challenge: Preparation time of raw materials

When, for example, in the food processing industry, strawberries are sourced, they are usually frozen in large quantities and already hulled. Whereas in the circular economy, you start by collecting trays for consumers, then take the strawberries out of the trays and put those same trays in the recycling bin... before sorting, washing, then hulling. Of course, the labor cost is different.

7th challenge: Valorize our own waste and production residues

The solution to reduce the losses mentioned above? Separate the materials and resell them.

"The best way to manage waste in the circular economy is to see which buyers are interested in our waste ans residues. It's about not limiting ourselves to a few companies. In the next few months, Éco Entreprise Québec will be an important Designated Management Organization (DMO), as many of the sorting center managers will have an interest in these products. In addition, Cascades and Kruger, to name only a few, also have an interest in many of these materials. This is why it is important to broaden its prospecting to include sorting centers and other companies interested in purchasing, for example cardboard, paper, and possibly many other valuable residues.

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