17 March 2020
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At the end of last year, the bootcamps and masterclasses of the LOF program, a Limburg initiative focusing on healthy food and short chains, began. One of the participating companies is Daily Fresh Food, a total supplier of fresh produce, meals, dairy, groceries and medical food. Nieuwe Oogst talked with Edward Mutsaers, manager of operations at Daily Fresh Food, about the progress.
Local suppliers
From starred restaurant to eatery and from university hospital to small-scale residential facility. Daily Fresh Food, based in Geleen, supplies to many different parties. "The basis of our business is an artisanal butcher's shop," Mutsaers explains. "And we even have our own farm where we keep bulls."
Food safety and sustainability are high on the agenda: from combating food waste to sourcing products from local suppliers. "With salmon and bananas, of course, this is difficult, but most of it comes from Limburg," says the manager. "Whereby it is fair to say that we also count Belgian Limburg as part of our territory."
Program LOF
The manager of Daily Fresh Food is participating this year in the eight bootcamps of the LOF program. Within this program the possibilities are investigated of linking the sales of agricultural entrepreneurs to local buyers such as care institutions. Daily Fresh Food and GGZ institution Mondriaan are jointly puzzling out how they can get healthier and more sustainable food on the shop floor. "We want to make the change step by step and first grab the low-hanging fruit," says Edward Mutsaer.
After two meetings, Mutsaers is particularly enthusiastic about "the shared passion for food and drink and the stimulating speakers. "It is now our task to take links out of the chain and in doing so also to open the eyes of purchasers and the boards of directors of care organizations," he continues.
Shift
In addition to the desire to waste less food and emit less CO2, price, quality and availability are going to play an important role, says boot camp participant Mutsaers. "At the same time you see that our customers are starting to realize that we need to eat more with the season. So no more blueberries in early spring or strawberries at Christmas."
New short chains
In the second half of the year, the parties will be building new short chains. Besides the bootcamp, the masterclass of the innovative LOF program is also running at full speed. "We are going to optimize the short chain with attention to the earnings model," says LOF program manager Bert Vliex. "Our new concept for healthcare can then be rolled out in education, the sports world and government. In doing so, we seek to connect with other initiatives, such as the Giant of Schimmert."
First step
According to Mutsaers, this change will take a long time. He himself will get to work together with Mondriaan employees Gerard Worms (Hospitality team leader) and Yvonne Bessems (facility management assistant).
"Together we want to create a more vital environment for clients, staff and volunteers. The first step we're thinking of is to include more regional fruit in the offer in order to lighten the fire."