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Doreen Westphal and entrepreneur Ruud Zanders are turning vegetable waste from Dutch farmers into pure and healthy food. They process rejected mushroom stalks and misshapen tomatoes into delicious plant-based burgers and sausages.This way, low valued rest streams are turned into high value products.
Voedsel sector
Every year, Dutch oyster mushroom cultivation produces 300 tonnes of food waste. The king mushroom, an expensive delicacy, generates 22,000 kilos waste annually. Additionally, at least 10,000 kilos of tomatoes are rejected weekly in the Netherlands. These waste streams often end up in the animal feed industry, despite being perfectly edible, tasty and nutritious for people.
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About Doreen Westphal
Doreen Westphal and entrepreneur Ruud Zanders are turning vegetable waste from Dutch farmers into pure and healthy food. They process rejected mushroom stalks and misshapen tomatoes into delicious plant-based burgers and sausages.This way, low valued rest streams are turned into high value products.
