SUSTAINABILITY & EFFICIENCY/WATER & WATER DISPENSERS
Sustainable Ventures has produced a White Paper “On the table: Scaling AI-led food waste and surplus visibility, reduction and redistribution” which recommends how these solutions could be scaled. Food manufacturers could look to adopt solutions that use AI data, such as Zest, that boost speed, real life data insights, and gather more data to deliver lasting operational changes such as reductions in food waste. Reach a consensus on a single surplus food redistribution platform
that can streamline and match food manufacturers and redistribution organisations food. There needs to be a critical mass of food surplus supply and demand organisations using it to unlock its full efficiency benefit. Collaboration between corporate and Climate- Tech innovators has a critical role to play in accelerating commercial solutions to business challenges and should be adopted more broadly. Organisations such as Sustainable Ventures can provide the connections and expertise to drive these types of growth initiatives. Andrew Wordsworth, founder & chief executive of Sustainable
Ventures, said: “The collaboration between startups, corporates and charities in this project consortium demonstrated how Sustainable Ventures can de-risk piloting climate tech innovation in live business environments. Collaborative technology development can only lead to better outcomes, especially in relation to artificial intelligence, where pilots like this help to bring its use case to life. Collaborative technology development is also an opportunity to understand how innovative solutions can be tailored to suit sector or organisational needs.” Claire Antoniou, head of end to end transformation Nestlé UK
& Ireland, said: “It’s been fantastic to be part of this pilot project which has helped us turn data into action, reduce food waste while strengthening our ability to redistribute surplus food to where it’s needed most. This exciting cross-industry initiative could go on to benefit a whole industry.”
Dini McGrath, founder and chief executive of Zest, said: “At Zest,
we are realists; while some surplus in manufacturing is inevitable, leaving it unmanaged is a choice the industry can no longer afford to make. We were fortunate to find a partner in Nestlé who shares our vision for a more resilient food system, and with the support of the FDF and its members, we have de-risked a new-to-market solution that is already delivering results. By acting as an ‘AI factory intelligence layer,’ Zest unifies siloed data to help manufacturers make better decisions in real-time. This £1.9 million BridgeAI project proves that eradicating waste is no longer just ‘the right thing to do’, it is a fundamental business imperative for any manufacturer looking to remain competitive in an increasingly margin-constrained market.” Charlotte Hill, chief executive of FareShare and The Felix Project,
said: “We are enormously grateful to all the partners involved in this ground-breaking project. At a time when demand for food support is at an all-time high, it is essential to come together and explore the real-life benefits of the next generation of technology. AI is becoming increasingly important in driving business improvements across multiple industries, and we’re delighted to be part of an innovative project exploring its capabilities for rescuing and redistributing surplus food. Innovative tools such as those used to quickly map surplus have the potential to transform the food redistribution sector. “Over 8,000 charities and community groups across the UK
already rely on food redistributed by FareShare, enabling them to provide essential services to the people they support. By unlocking new efficiencies in systems, we can get more food to more local organisations, supporting more communities and people in need, creating greater social impact. As we move into a new phase, merging FareShare and The Felix Project to become a more ambitious charity with greater national impact, we look forward to continuing to work closely with partners to explore opportunities for further innovation.”
Building a strong foundation for the ‘watercooler moment’
hydration but also helping to recreate something many workplaces have missed, the ‘watercooler moment’ – where a well- designed water point becomes a natural hub for connection, collaboration and quick resets throughout the day. But Nebrak believes great experiences
As water provision continues to evolve across workplaces and public spaces, the focus shifts beyond the tap to the surfaces that support it – that combine durability, hygiene and seamless design to elevate both performance and user experience.
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vendinginternational-online.com Nebrak marketing operations manager
Kerry Bullivant says: “It’s not just the dispenser that matters, it’s the entire experience around it. “We see how smart taps and integrated water systems are not only improving
rely on great foundations. The materials surrounding these systems play a crucial role in hygiene, durability and long-term performance. “That’s why we champion solid surface worktops. Their seamless, non-porous finish resists moisture prevents bacterial build- up and stands up to heavy daily use, far outperforming laminates that can degrade over time. “For operators, this means reduced maintenance and longer lifecycle value. For end users, it creates a cleaner, more premium and inviting space they actually want to use. And for the industry, it supports a shift toward smarter, more sustainable environments. When it’s done well, a water point becomes more than functional, it becomes part of the workplace rhythm.”
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