Grant: Food Waste Reduction Challenge
Université Laval
$100,000.00
Boosted dietary fibers: A sustainable and innovative process to valorize 100% of whey
FY 2021-22 · 2022-03-04
Summary
The objective of this project supports new innovations and solutions which can help address the problem of food waste and loss across the supply chain, thereby reducing the associated economic, environmental and social costs of food waste.
Department
Program
Food Waste Reduction ChallengeFood Waste Reduction Challenge (linked with high confidence)
Recipient
Location
Québec, Quebec, Canada
Recipient Type
Academia
Type
Grant
Source
Proactive Disclosure - Grants and Contributions
Amendments
Each version of the agreement as published, oldest first, with its total as of that version. The amount above is the latest.
| Amendment | Date | Fiscal Year | Total |
|---|---|---|---|
| 0 | 2022-03-04 | 2021-22 | $100,000.00 |
| 1 | 2022-03-04 | 2021-22 | $100,000.00 |
As published
Additional Information
Amendment#1 reflects an extension to the agreement end date.
Additional Information (French)
La modification n 1 reflète une prolongation de la date de fin de l'entente.
Agreement End Date
2023-03-31
Agreement Number
FWRC-D060-1
Agreement Start Date
2022-03-04
Agreement Title
Boosted dietary fibers: A sustainable and innovative process to valorize 100% of whey
Agreement Title (French)
Fibres alimentaires enrichies : Processus durable et novateur de valorisation de la totalité du lactosérum
Agreement Type
Grant
Agreement Value
$100,000.00
Amendment Date
2022-08-25
Amendment Number
1
Description
The objective of this project supports new innovations and solutions which can help address the problem of food waste and loss across the supply chain, thereby reducing the associated economic, environmental and social costs of food waste.
Description (French)
L'objectif de ce projet est de soutenir les nouvelles innovations et solutions qui peuvent aider à résoudre le problème du gaspillage et de la perte de nourriture à travers la chaîne d'approvisionnement, réduisant ainsi les coûts économiques, environnementaux et sociaux associés au gaspillage alimentaire.
Expected Results
Focus on technologies that transform food waste by converting surplus food, food by-products, or food waste into other products, including: food for humans, food for animals/insects, or non-food products.
Expected Results (French)
Porter sur les technologies qui transforment les déchets alimentaires en convertissant les aliments excédentaires, les sous-produits alimentaires ou les déchets alimentaires en d'autres produits, y compris les aliments pour humains, les aliments pour animaux/insectes ou les produits non alimentaires.
Organization Code
aafc-aac
Organization
Agriculture and Agri-Food Canada | Agriculture et Agroalimentaire Canada
Program Name
Food Waste Reduction Challenge
Program Name (French)
Défi de réduction du gaspillage alimentaire
Program Purpose
The Challenge supports new innovations and solutions which can help address the problem of food waste and loss across the supply chain, thereby reducing the associated economic, environmental and social costs of food waste.
Program Purpose (French)
Le défi a pour but de soutenir les nouvelles innovations et solutions qui peuvent aider à combattre le problème du gaspillage alimentaire et des pertes dans la chaîne d'approvisionnement et d'ainsi réduire les coûts économiques, environnementaux et sociaux du gaspillage alimentaire
Recipient Business Number
1160043
Recipient City
Québec
Recipient Country
CA
Recipient Legal Name
Université Laval
Recipient Postal Code
G1VOA6
Recipient Province or Territory
QC
Recipient Type
S
Reference Number
235-2021-2022-Q4-00165
