Cooperation in circularity

Together with Aviko and FrieslandCampina, Duynie explored how the valorisation of co‑products can significantly influence the total environmental footprint of the agrifood system. This discussion was supported by research conducted in collaboration with Wageningen University & Research (WUR), highlighting the importance of making full use of all raw materials generated throughout food production.

During the dinner, Jonathan Job (CEO Duynie), alongside Anouk Wentink (Aviko) and Sanne Griffioen (FrieslandCampina), shared practical insights on optimising the use of co‑products within Scope emissions. Drawing on Duynie’s data and hands‑on experience, the discussion demonstrated why a systems approach is essential - showing how considering the entire value chain enables more accurate measurement of impact, including avoided emissions, and leads to tangible sustainability gains at chain level.

The principles of circularity and total use were also reflected in the dinner menu itself. Brewers’ spent grain featured across all five courses, showcasing its versatility as a valuable co‑product. In addition, Duynie’s upcycled barley protein DuyGrain®, derived from brewers’ spent grain, was incorporated into the bread, enhancing both its nutritional profile and functional quality.

The Net Positive Dinner proved to be an inspiring example of how collaboration across the value chain, supported by science, data and practical application, can accelerate the transition towards a more resource‑efficient and circular agrifood system.