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Waste&Climate: spotlight on Fwee


SUEZ and MakeSense teamed up in 2014 to create the Future of Waste program, focused on alternative solutions for reducing, reusing and recycling waste. For COP21, Future of Waste is taking action and launching its first Waste&Climate Impact Program, which aims to build public understanding of the links between global warming and waste, while helping entrepreneurs to highlight their positive impacts on climate. Each week, open_resource gives Future of Waste its own slot to talk about an entrepreneur from the Waste&Climate program.

Credit: Thinkstock – moodboard


If food waste was a country, it would be the third largest contributor to global warming. In fact, at global level, some 9% of CO2 emissions are due to the production, packaging and transportation of food that will ultimately be thrown away.
One-third of the food produced around the world is wasted; a rate that climbs to 45% for fresh produce, for which more than one-third of losses occur during growing.
To limit this waste upstream in the production chain, the company Fwee is developing processing plants that turn unsold fruit into confectionery.

The challenge

In France, 2.8 million tonnes of fruit is grown each year. And, according to FAO, fruits waste in Europe amounts to 20% of the global agricultural production! Various circumstances may prevent this produce from finding a buyer: a mismatch between supply and demand, climatic events, market prices, flaws in appearance, logistics issues, etc.
The solutions proposed by many associations and supported by the national pact against food waste in France encourage redistribution, but this would not make it possible to offload all the surplus amounts or solve the logistical challenges linked to the transportation and preservation of perishable goods between growing regions and where consumers are located.
Growing areas do not currently have the facilities, know-how and appropriate distribution channels to be able to preserve these quantities of fruit by transforming them into juice, preserves, dried fruit, etc.

The company : Fwee

Fwee is helping in the fight against food waste in the Rhône-Alpes region (France) by collecting unsold fruit from producers and turning it into confectionery made entirely from fruit. The transformation technique is known as making “fruit leather”: a low-temperature dehydrated fruit purée.

Credit: Vimeo – Fwee

Fwee is gearing its development towards increasing the number of micro-processing plants all around fruit growing regions in France. A local presence is necessary in order to become a preferred partner to producers, but also to rapidly respond to requests to pick up surplus produce. The establishment of a fleet of mobile processing plants could also be a solution to meet the need for flexibility and responsiveness.
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Credit: Fwee

Other solutions

Transformation remains an excellent way of using surplus fruit, because it is essential to halt the ripening process, create added value and offer a product with an extended shelf life.

As such, a number of entrepreneurs have opted to transform unsold produce:
– Pressi-mobile presses apples and pears in a converted lorry, thus enabling owners of apple trees to recycle their fruit. Moi, Moche et Bon has embarked on a similar approach in the Alsace region.
– Groups of foragers are forming to pick fruit left on the trees and redistribute it to food aid programmes (“Réseau de glanage nantais” – the Nantes foraging network) or transform it and thus create job opportunities (the “Cueillette Solidaire” [“Solidarity Harvest”] programme).
– Re-Belles and Repéchés Mignons jams and preserves act downstream of the sector, transforming distributors’ unsold fruit.

To go further with Future of Waste

To go further, you can contribute to the development of these solutions by working with MakeSense to solve the challenges faced by entrepreneurs, or participate in the discussions at COP21 by visiting

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