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PROTON
COMMITMENT
PROTON is committed to the problems of our time.
One of the big problems is that of hunger, which is linked to food waste in the world.
The problem of hunger is not because we need food production because we could feed up to 12 billion people, therefore, the problem is not in production, but in waste and also in distribution, which is inequitable.
Our waste necessarily affects other people suffering from hunger and PROTON has the firm will to help eradicate this problem.
REDUCE
FOOD
WASTE
Consumers are now willing, more than ever, to pay high prices for organic and healthy products, without pesticides or synthetic fertilizers, and most of the time they look at fresh produce in this choice.
There is an increasingly greater culinary culture and consumers are increasingly sophisticated and knowledgeable, beginning to understand that a frozen food is just as good as the same food in fresh, although there is still a long way to go.
Although the frozen food industry grows every year, consumers still have the idea that fresh products are better than frozen products and still prefer them.
However, frozen foods have a number of advantages that fresh ones do not have, since they have a longer shelf life, they do not have contamination of bacteria and parasites, they retain all their nutritional value (products freeze when they have the majority of minerals and vitamins, which are preserved in the freezing process and are maintained for a longer period), are easy to use, can be divided into portions and store the rest for future use the unconsumed parts, etc.
It is paradoxical that, despite this expansion of the frozen industry, fresh products are still the favorites, and that they also subsequently freeze in homes poorly causing them to lose many of their original organoleptic qualities by They were chosen.
CAUSES
The main problem lies in true ignorance and lack of sensitivity to the social and environmental impact generated by food waste, coupled with bad eating habits and in the purchase of food.
The publicity and cultural patterns that lead us to think that fridges and pantries must be full, produces mismatches between what is bought and what is needed: there is an excess of variety and quantity of the offer, the offers drive to buy more quantity of the necessary, etc.
Nor do the conditions of sale of the food help: inadequate packaging in shape and / or size, confusion between the dates of preferential consumption and expiration, products that reach the point of sale with a too small shelf life, disappearance of the sale to bulk for certain products, etc.
The lack of menu planning and the purchase of food in adequate quantity along with the loss of culture and the lack of culinary knowledge for the reuse or maximum use of food and "leftovers" also increase the amount of waste.
Consumers are now willing, more than ever, to pay high prices for organic and healthy products, without pesticides or synthetic fertilizers, and most of the time they look at fresh produce in this choice.
There is an increasingly greater culinary culture and consumers are increasingly sophisticated and knowledgeable, beginning to understand that a frozen food is just as good as the same food in fresh, although there is still a long way to go.
Although the frozen food industry grows every year, consumers still have the idea that fresh products are better than frozen products and still prefer them.
However, frozen foods have a number of advantages that fresh ones do not have, since they have a longer shelf life, they do not have contamination of bacteria and parasites, they retain all their nutritional value (products freeze when they have the majority of minerals and vitamins, which are preserved in the freezing process and are maintained for a longer period), are easy to use, can be divided into portions and store the rest for future use the unconsumed parts, etc.
It is paradoxical that, despite this expansion of the frozen industry, fresh products are still the favorites, and that they also subsequently freeze in homes poorly causing them to lose many of their original organoleptic qualities by They were chosen.
CAUSES
The main problem lies in true ignorance and lack of sensitivity to the social and environmental impact generated by food waste, coupled with bad eating habits and in the purchase of food.
The publicity and cultural patterns that lead us to think that fridges and pantries must be full, produces mismatches between what is bought and what is needed: there is an excess of variety and quantity of the offer, the offers drive to buy more quantity of the necessary, etc.
Nor do the conditions of sale of the food help: inadequate packaging in shape and / or size, confusion between the dates of preferential consumption and expiration, products that reach the point of sale with a too small shelf life, disappearance of the sale to bulk for certain products, etc.
The lack of menu planning and the purchase of food in adequate quantity along with the loss of culture and the lack of culinary knowledge for the reuse or maximum use of food and "leftovers" also increase the amount of waste.
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EFFECTS
Food is lost or wasted throughout the supply chain, from initial production to final household consumption.
The decline may be accidental or intentional, but ultimately leads to less food availability for everyone.
A person who arrives at the supermarket and begins to fill his cart with different foods and products, surely does it without much reflection on how they got there, how they were produced, packaged, transported and sold. Surely, neither will she think about those who have already been lost or those she herself will waste, much less on the environmental, social and economic consequences that this causes.
Losses of food also lead to waste of resources such as land, water, energy and inputs, implying unnecessary CO2 emissions, as well as a direct negative impact on the income of farmers and consumers.
Food waste is responsible for 8% of global greenhouse gas emissions.
In addition, the reduction of food waste plays an important role in favoring the circular economy and combating water scarcity in the world.
More than a third of the food produced worldwide is lost or wasted.
According to FAO, the total cost of food loss and waste is one billion dollars, about 700 billion in environmental costs and about 900 billion in social costs.
In high and middle-income countries, food losses and waste occur mainly in the last stages of the supply chain.
Unlike in developing countries, he plays an important role in industrialized countries.
In the EU there are 88 million tons or, what is the same, 173 Kg per person of wasted food per year.
In Spain: we throw 7.7 million tons of food every year due to expiration dates that are too short in time, for too large containers or food packs, for surpluses in production, to buy more with the eyes than with the head ...
Between 30% and 50% of edible foods have just been discarded.
Most of them, 80%, are thrown away in homes as they have been purchased.
Only 20% of the waste is from already processed products that have been left over at the table.
Fruit and meat are the products that contribute most to the loss of water in the waste of food and only fruits, vegetables and fresh bread represent 48.1% of the total volume of what is thrown away.
The entire food chain is where most of the waste is produced: 1,325.9 million kilos of food per year end up in the trash of Spanish homes.
According to the Ministry's breakdown, the figure is equivalent to 25.5 million kilos of food wasted per week.
In households, food waste reaches 42% of the total; in the manufacturing phase 39%; in the restoration 14% and in the distribution 5%.
Consumers are now willing, more than ever, to pay high prices for organic and healthy products, without pesticides or synthetic fertilizers, and most of the time they look at fresh produce in this choice.
There is an increasingly greater culinary culture and consumers are increasingly sophisticated and knowledgeable, beginning to understand that a frozen food is just as good as the same food in fresh, although there is still a long way to go.
Although the frozen food industry grows every year, consumers still have the idea that fresh products are better than frozen products and still prefer them.
However, frozen foods have a number of advantages that fresh ones do not have, since they have a longer shelf life, they do not have contamination of bacteria and parasites, they retain all their nutritional value (products freeze when they have the majority of minerals and vitamins, which are preserved in the freezing process and are maintained for a longer period), are easy to use, can be divided into portions and store the rest for future use the unconsumed parts, etc.
It is paradoxical that, despite this expansion of the frozen industry, fresh products are still the favorites, and that they also subsequently freeze in homes poorly causing them to lose many of their original organoleptic qualities by They were chosen.
CAUSES
The main problem lies in true ignorance and lack of sensitivity to the social and environmental impact generated by food waste, coupled with bad eating habits and in the purchase of food.
The publicity and cultural patterns that lead us to think that fridges and pantries must be full, produces mismatches between what is bought and what is needed: there is an excess of variety and quantity of the offer, the offers drive to buy more quantity of the necessary, etc.
Nor do the conditions of sale of the food help: inadequate packaging in shape and / or size, confusion between the dates of preferential consumption and expiration, products that reach the point of sale with a too small shelf life, disappearance of the sale to bulk for certain products, etc.
The lack of menu planning and the purchase of food in adequate quantity along with the loss of culture and the lack of culinary knowledge for the reuse or maximum use of food and "leftovers" also increase the amount of waste.
OBJECTIVES
In Spain we throw 7.7 million tons of food every year, it is a chilling figure that we cannot afford.
Wasting food has ethical, environmental and economic consequences.
In addition every day about 800 million people in the world go to sleep without having covered their basic food needs.
We are facing a clear signal that leads us to become aware and act so that these figures are reduced.
Through some practical advice before going shopping, when storing food, when cooking, when reusing what we have already prepared, we will become more aware, we can be food activists and reduce these figures.
We have to link the problem of hunger with food waste in the world.
The problem of hunger is not because we lack food production, we could feed up to 12 billion people.
That tells us that the problem is not in production, but in waste and also in distribution, which is inequitable.
Our waste necessarily affects other people suffering from hunger.
.jpeg)
Consumers are now willing, more than ever, to pay high prices for organic and healthy products, without pesticides or synthetic fertilizers, and most of the time they look at fresh produce in this choice.
There is an increasingly greater culinary culture and consumers are increasingly sophisticated and knowledgeable, beginning to understand that a frozen food is just as good as the same food in fresh, although there is still a long way to go.
Although the frozen food industry grows every year, consumers still have the idea that fresh products are better than frozen products and still prefer them.
However, frozen foods have a number of advantages that fresh ones do not have, since they have a longer shelf life, they do not have contamination of bacteria and parasites, they retain all their nutritional value (products freeze when they have the majority of minerals and vitamins, which are preserved in the freezing process and are maintained for a longer period), are easy to use, can be divided into portions and store the rest for future use the unconsumed parts, etc.
It is paradoxical that, despite this expansion of the frozen industry, fresh products are still the favorites, and that they also subsequently freeze in homes poorly causing them to lose many of their original organoleptic qualities by They were chosen.
CAUSES
The main problem lies in true ignorance and lack of sensitivity to the social and environmental impact generated by food waste, coupled with bad eating habits and in the purchase of food.
The publicity and cultural patterns that lead us to think that fridges and pantries must be full, produces mismatches between what is bought and what is needed: there is an excess of variety and quantity of the offer, the offers drive to buy more quantity of the necessary, etc.
Nor do the conditions of sale of the food help: inadequate packaging in shape and / or size, confusion between the dates of preferential consumption and expiration, products that reach the point of sale with a too small shelf life, disappearance of the sale to bulk for certain products, etc.
The lack of menu planning and the purchase of food in adequate quantity along with the loss of culture and the lack of culinary knowledge for the reuse or maximum use of food and "leftovers" also increase the amount of waste.
SOLUTIONS
Many of these wastes could be avoided if shopping, storage and cooking habits are improved.
Studies show that consumers generate less waste by consuming frozen products as an alternative to fresh or packaged products (cans, cans, etc.).
The main way to ensure durable and convenient organic products is to freeze them, as the freezing process does not require any additives to preserve food.
Frozen food products are just that, naturally preserved products without synthetic modifiers, so frozen foods maintain their nutrients and natural flavor when a good freeze is performed.
The change in consumer preferences, the growing population and rapid urbanization, are factors that require more food resources and, therefore, a major challenge in the fight against food waste and scarcity.
The growth of the frozen food industry and the use of proper freezing in homes that will make the consumer aware that frozen food is just as good as fresh food could be just what is needed to balance the balance.
Because of the growing trend of fast foods, manufacturers have refined storage, preparation and reheating techniques to create healthy, tasty and quality foods.
Now, even traditional or ethnic varieties that require a long preparation time are driving the frozen food market.
This is why the frozen food prepared sector is also expected to grow tremendously in 2024.
Increase the consumption of frozen foods and change the mentality of the consumer, making him understand that with a good freeze the frozen product will have the same quality as the fresh one and will maintain the quality of the food, they are to reduce food waste.
It is no longer enough to list all the benefits and advantages of frozen products, or to insist on the issue of food waste and environmental problems.
The only way is simply to offer already frozen foods of the highest quality and to have the possibility of making a perfect freeze in the home itself and where you can see that the food thus frozen will have a natural appearance and will have many more advantages than fresh products .
Thanks to PROTON magnetic freezing technology it is already possible to achieve these objectives.
Normally, guaranteeing the natural appearance of food products is not always so easy, since with existing freezing technologies, they cannot adjust to the specificities of specific food products.
In addition to current freezing technologies in homes, unwanted effects occur when the product is defrosted.
The determining factor in the quality of a frozen product is that formed by moving from the fresh to the frozen state.
There is already a technology that comes from Japan and that is the most perfect form of freezing that exists today: the PROTON ® magnetic freezing technology, nonexistent even outside of Asia.
Consumers are now willing, more than ever, to pay high prices for organic and healthy products, without pesticides or synthetic fertilizers, and most of the time they look at fresh produce in this choice.
There is an increasingly greater culinary culture and consumers are increasingly sophisticated and knowledgeable, beginning to understand that a frozen food is just as good as the same food in fresh, although there is still a long way to go.
Although the frozen food industry grows every year, consumers still have the idea that fresh products are better than frozen products and still prefer them.
However, frozen foods have a number of advantages that fresh ones do not have, since they have a longer shelf life, they do not have contamination of bacteria and parasites, they retain all their nutritional value (products freeze when they have the majority of minerals and vitamins, which are preserved in the freezing process and are maintained for a longer period), are easy to use, can be divided into portions and store the rest for future use the unconsumed parts, etc.
It is paradoxical that, despite this expansion of the frozen industry, fresh products are still the favorites, and that they also subsequently freeze in homes poorly causing them to lose many of their original organoleptic qualities by They were chosen.
CAUSES
The main problem lies in true ignorance and lack of sensitivity to the social and environmental impact generated by food waste, coupled with bad eating habits and in the purchase of food.
The publicity and cultural patterns that lead us to think that fridges and pantries must be full, produces mismatches between what is bought and what is needed: there is an excess of variety and quantity of the offer, the offers drive to buy more quantity of the necessary, etc.
Nor do the conditions of sale of the food help: inadequate packaging in shape and / or size, confusion between the dates of preferential consumption and expiration, products that reach the point of sale with a too small shelf life, disappearance of the sale to bulk for certain products, etc.
The lack of menu planning and the purchase of food in adequate quantity along with the loss of culture and the lack of culinary knowledge for the reuse or maximum use of food and "leftovers" also increase the amount of waste.
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