Wageningen University & Research Study Reveals Minimal Waste in Dutch Potato Processing
The Dutch potato processing industry stands as one of the largest globally, annually transforming four billion kilograms of potatoes primarily into frozen fries for clients in foodservice, quick-service restaurants, and retail.
A recent study conducted by Wageningen University & Research, commissioned by the Foundation Together Against Food Waste and the Association for the Potato Processing Industry, delved into the extent of waste occurring in the potato-to-frozen product processing chain. The findings highlight that 96.6% of the potatoes find purpose as food or animal feed, leaving only 3.4% wasted—a remarkably low figure.
Toine Timmermans of the Foundation Together Against Food Waste emphasizes the significance of these results, stating, “We aim to diminish food waste and enhance circularity in food chains. The very low waste percentages in potato processing are promising in achieving these objectives.”
This research sheds light on the remarkable efficiency and sustainability achieved within the Dutch potato processing industry, underscoring its commitment to maximizing resource utilization and minimizing environmental impact.
Link to the full study report
