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Editorial and News
Food Science and Technology ( IF 2.602 ) Pub Date : 2020-03-05 , DOI: 10.1002/fsat.3401_2.x
Melanie Brown

Interest in plant‐based proteins has been taking off rapidly in the last 12 months as the numbers of consumers adopting vegan, vegetarian or flexitarian diets rises. Consumers have become increasingly aware of the link between dietary choice and climate change and this has become a primary concern for many. Food companies are responding to this opportunity by investigating new and traditional sources of plant protein to try to meet the burgeoning demand for meat free alternatives.

When developing new plant protein alternatives to meat products, it is important to ensure that functional, nutritional and sustainability attributes are delivered and that supply chain issues are considered at an early stage (p18). New metrics have been developed to assess the sustainability of new protein sources during new product development (p18).

Pea protein ingredients have a wide range of applications, including as alternatives to dairy proteins and as meat substitutes (p26). They have a lower cost than dairy proteins and can offer additional nutritional benefits, for example in satiety and weight management (p26).

New plant protein products must also deliver on taste. When the food industry uses, for example, pea proteins in sweet products, there can be a strong and unpleasant off‐note that needs to be reduced using masking flavours (p26, p29).

Microalgae are a relatively new source of plant proteins and have the advantages that they can be produced in reactors on non‐fertile land and can efficiently fix CO₂ from the atmosphere or from waste sources (p22). Some microalga strains contain very high concentrations of protein; they offer great potental for the future.

A variety of sources of plant protein are taking off as meat and dairy alternatives. Shifting towards more flexitarian diets could help to reduce pressure on land and carbon emissions from intensive livestock production.

email mb@biophase.co.uk

Letters to the editor about any of the articles published in Food Science and Technology are welcomed.

Vegan alternatives to animal‐based proteins

The rise in veganism and flexitarian diets requires products to be free from animal‐based ingredients. The food industry is responding by seeking to develop or reformulate products with plant‐based protein ingredients. Campden BRI has begun research into developing techniques to help the food industry produce cost‐effective protein‐rich ingredients from plants1.

As a precursor to the technical research, Campden BRI surveyed members of the food and drink industry to establish what their biggest challenges were when using plant‐based proteins in their products. Common responses included concerns over protein content, quality, increased ingredient or processing costs, longer ingredients lists and the potentially unpleasant taste of plant‐based proteins. However, protein functionality was their overriding concern.

Protein functionality plays a key role in product development and consumer appeal. Egg, for example, is a unique multi‐functional ingredient that is used for aeration, emulsification, enriching, colour, shine and structure formation. Replacing this ingredient is, understandably, difficult for manufacturers. However, according to Ingredients research team leader, Tiia Morsky, work at Campden has found that pulses ‐ such as peas, beans and lentils – display great functional properties with significantly higher foam expansion and foam volume stability when compared to egg white proteins.

The research will compare different processing techniques and parameters, such as equipment, time and temperature, to understand the impact they have on yield and protein functionality. The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant‐based protein options.

Common sources of plant proteins are pea, soy and gluten, but these come with concerns over allergies, impact on flavour and sustainability. Campden is looking into protein derived from microalgae, a relatively new ingredient, and chickpeas, which are widely availability and scored well in a consumer survey.

Over the next two years the project will assess more plant‐based ingredients to determine how they perform in meat and dairy alternatives and bakery products.

Sustainable agriculture

A new joint venture project plans to create an integrated technology system to make Controlled Environment Agriculture (CEA) more effective, efficient and sustainable2. The partnership, co‐funded by Innovate UK (the UK's innovation agency), includes CEA experts Liberty Produce, a farming technology company, Crop Health and Protection (CHAP), FOTENIX and Iceni Labs.

The project is aiming to reduce CEA operational costs by 25%, improve crop yield by 30% and reduce necessary grower intervention through improved decision support and automation in lighting, nutrient and environmental control technologies.

Work being carried out at CHAP's Fine Phenotyping Lab, based at Rothamsted Research, is assessing ways in which plants react to light throughout the day, determining how to activate and make them most receptive to light, particularly through the manipulation of wavelength and light intensity. Researchers have already found evidence that a plant's photosynthetic response to light levels off and reaches saturation. Within CEA systems, avoiding the unnecessary application of light is crucial in reducing operational costs and making systems more sustainable.

The data collected on how different crops respond to artificial LED lighting systems will inform the development of further technologies around sensing and automation – work packages being led by FOTENIX and Iceni Labs.

Crops growing in the IHCEA facility. Liberty Produce 2019

As the new technologies are developed, they will be evaluated at the IHCEA facility, a vertical farming commercial demonstrator established by Liberty Produce in partnership with CHAP and located at the James Hutton Institute, in Dundee, Scotland.

Robots prepare packed lunches

Loughborough University computer scientists have teamed up with a food production automation company, Millitec Food Systems, to teach AI robots how to differentiate between food items so they can make sandwiches in real‐world factory environments3. The project is jointly funded by Millitec and Innovate UK.

Food manufacturing is the largest manufacturing industry within Europe, but the industry faces major problems with labour supply due to increased costs and a shortage of workers willing to undertake less‐skilled roles.

Millitec has developed a range of robotic products for food production automation that can assemble and pack sandwiches to reduce the intensive labour required on production conveyors. Their current sandwich‐assemblers are able to butter bread and cut sandwiches, but are unable to undertake tasks that require them to differentiate between items, such as selecting salad toppings to put inside a sandwich. The collaborative project with Loughborough University is aiming to take the robotic technology to the next level of intelligence.

The team at Loughborough, led by Dr Baihua Li, will use the latest advances in their research on deep learning and robotics to develop machine vision and embedded artificial intelligence (AI) technology for the robot manipulators that will enable them to recognise a variety of items and carry out more advanced tasks, such as picking up the right elements in the right amount and order. They will investigate using a low‐cost reliable camera and sensing system on Millitec's ‘Delta robots’, which will allow the machines to ‘see’.

Millitec's Delta robot

The researchers will then develop algorithms that train the robots to recognise various breads and food ingredients

The researchers will then develop algorithms that train the robots to recognise various breads and food ingredients and accurately detect their location and orientation. The algorithms will use ‘deep learning’ – a method of teaching a machine how to carry out tasks automatically without explicit human instructions. This involves a computer system analysing thousands of images, so it learns what different items look like.

As well as being taught how to identify food items, the Millitec robots will be trained to spot and deal with errors on production conveyors, such as missing ingredients or items in the wrong position.

The technology will be deployed as an embedded system on Millitec's existing automation machines, meaning the prepacked sandwich you purchase from the petrol station in the near future could have been made from start to finish by robots.

Successful development and commercialisation of the robotics system could significantly reduce the human workforce and improve production quality and efficiency, allowing employees to focus on higher‐value activities.

New Quality and Food Loss Network

Globally, over one third of food produced across the whole food chain is wasted. In the UK, 51% of the food wasted is lost before it even reaches consumers, during either the agriculture, post‐harvest, distribution or processing stages. A significant proportion of food loss relates to the inherent physiology of the crops, poor control of post‐harvest biology and the efficacy and appropriateness of the control systems applied.

A new three‐year £500k UK network that aims to use bioscience research to address this significant food loss has been launched by UKRI's Biotechnology and Biological Sciences Research Council (BBSRC)4. The objective is to cut food waste and improve quality in horticultural and potato crops.

Jointly‐led by Prof Carol Wagstaff from the University of Reading and Prof Leon Terry from Cranfield University, the network will stimulate links between academics and industry, attract a new cohort of early career researchers and commission a diverse range of projects.

Membership is free and open to all researchers throughout the UK, who will be able to apply for funds to pump‐prime new collaborations that develop research ideas and solutions with relevance to industry. Its outputs should attract researchers from multiple disciplines to apply novel expertise to the challenges facing businesses from across the entire supply‐chain while developing the next generation of researchers to address food security.

UK Food waste reduced

Two new reports from WRAP (Waste and Resources Action Programme) – The Courtauld Commitment 2025 Milestone Progress Report and UK progress against the Courtauld Commitment 2025 and UN Sustainable Development Goal 12.3 – set out the progress that has been made by the food and drink sector against the voluntary agreement's targets5.

The latter report also provides information on the UK's contribution to achieving UN Sustainable Development Goal 12.3 to halve food waste by 2030. Also highlighted are best practice activities across the sector to reduce food waste, greenhouse gas (GHG) emissions and pressures on water.

The reports describe a 7% reduction in food waste (480,000 tonnes), 7% reduction in GHG emissions (7.1m tonnes CO₂e) and collective action projects targeting water scarcity.

Progress includes:

Household food waste (food and inedible parts) now totals 6.6m tonnes – down from 7.1m tonnes in 2015. This is 70% of the food that is wasted post farm gate.
Total UK food waste now measures 9.5m tonnes (household and supply chain, 2018) down from 10m tonnes in 2015 (and 1.7m tonnes a year lower than in 2007). The GHG emissions associated with total UK food waste is around 25m tonnes CO₂e – equivalent to 5% of UK territorial emissions (including some overseas production) and the same as produced by 10m cars, a third of all cars on UK roads in 2018. The land required to produce the food we waste would be equivalent to an area larger than Wales.
Action by Courtauld 2025 signatories has helped reduce the amount of food waste in the supply chain by 4% per capita over the period 2015/18, with the supply chain contributing around 30% to the UK total, at 2.9m tonnes.
Collaborative water projects in the UK and overseas have reached more than 500 suppliers.
There has been a 7% CO₂e reduction across the food system, equivalent to 730,000 fewer cars on the road.

Award for student‐led food surplus supermarket

Foodprint, a University of Nottingham student‐led social enterprise which saves and sells food that supermarkets would otherwise throw away, has won an award from Universities 21 (U21), a leading global network of universities6.

U21 is a global body that works to improve student experience and share best practice in research and educational innovation. The RISE (Real Impact on Society and Environment) award opportunity is designed to showcase student‐led projects and is inspired by the United Nations Sustainable Development Goals.

Businesses from 16 student enterprises from U21 institutions all over the world competed for the prize. As winners of the Impact category, Foodprint will gain international exposure and a global network of expert mentors and supporters.

Foodprint in Sneinton is the city's first ‘social supermarket’ and surplus food redistribution network. It is run by students from Enactus Nottingham – a not‐for‐profit organisation that supports student entrepreneurs. Since it started, the company has saved over 30 tonnes of food from being wasted, and the equivalent of 130,000kg of CO₂ emissions.

Foodprint student volunteers

Foodprint opened in 2017 with support from Nottingham City Council and now has hundreds of regular customers; it provides food to around 600 people every week through its wider delivery network. It is a social enterprise that saves food supermarkets would otherwise throw away, but is still perfectly good to eat, from going to landfill. It sells this food at greatly‐reduced prices in a store in Sneinton, ensuring everyone can afford high‐quality, nutritious food.

Revenues from the shop subsidise its redistribution network, which delivers surplus food to local homeless shelters, food banks, community projects and school breakfast clubs every week. Foodprint is also a valuable community hub, providing a social area, books, clothing and household items.

The store and redistribution network are operated by a large body of volunteers, many from the local community, who receive training to help them into employment, and others from both of Nottingham's universities.

Sustainable Packaging Academy

As part of a drive to increase the circular economy and tackle the problem of packaging waste, Veolia is launching a Sustainable Packaging Academy designed to close the link between producers and recyclers7. This new initiative will provide businesses with the opportunity to better understand packaging circularity and future‐proof packaging design.

The first of its kind, Veolia's Sustainable Packaging Academy provides a new route for industry to achieve a real circular economy for all types of packaging and ensure materials can be easily collected, recycled and returned to industry for reuse. This approach brings in the consumer experience, waste collection, processing and end market realities to help provide the best advice on overcoming the challenges.

Academy members will be able to keep ahead of legislative changes, network with other packaging stakeholders and take advantage of Veolia expertise in the latest recycling technologies.

Tour of Southwark recycling facility

The Academy is aimed at those involved in packaging design, environment, supply chain or sustainability roles in key sectors such as food and beverage, pharmaceuticals and chemicals, retail or packaging manufacture.

DIARY

25 March 2020

THE FUTURE OF THE UK FOOD SUPPLY CHAIN –

REGULATION, SUSTAINABILITY AND FAIRNESS

Venue London

Web westminsterforumprojects.co.uk/conference/food‐regualtion‐20

30 March‐1 April

FOODEX 20

Venue NEC Birmingham

Web foodex.co.uk/

1 April 2020

IFST SPRING CONFERENCE (SC20): THE APPLIANCE OF FOOD SCIENCE

Venue Imperial College London

Web ifst.org/events

20‐21 April 2020

23RD EURO‐GLOBAL SUMMIT ON FOOD AND BEVERAGES

Venue: Berlin, Germany

Web: https://europe.foodtechconferences.org/call‐for‐abstracts.php

23‐24 April 2020

WTO INTERNATIONAL FORUM ON FOOD SAFETY AND TRADE

Venue Geneva, Switzerland

Web who.int/news‐room/events/international‐food‐safety‐conference

15‐18 June 2020

4TH INTERNATIONAL CONFERENCE ON GLOBAL FOOD SECURITY – ACHIEVING LOCAL AND GLOBAL FOOD SECURITY: AT WHAT COSTS?

Venue Montpellier, France

Web hlobalfoodsecurityconference.com/

18‐19 June 2020

2ND INTERNATIONAL CONFERENCE ON FOOD AND NUTRITION

Venue Berlin, Germany

Web food.scitechconferences.com/

24‐25 June 2020

FOOD TECH MATTERS

Venue The Crystal, London

Web foodtechmatters.com/

12‐15 July 2020

IFT20 ANNUAL EVENT & FOOD EXPO

Venue Chicago, Illinois

Web ift.org/events/annual‐event‐and‐food‐expocalender?vid=134

中文翻译：

社论和新闻

在过去的12个月中，随着采用纯素，素食或弹性饮食的消费者数量的增加，对植物蛋白的兴趣迅速增长。消费者越来越意识到饮食选择和气候变化之间的联系，这已成为许多人的主要关注点。食品公司通过研究新的和传统的植物蛋白来应对这一机遇，以努力满足对无肉替代品的新兴需求。

在开发新的肉制品植物蛋白替代品时，重要的是确保提供功能，营养和可持续性属性，并在早期阶段考虑供应链问题（p18）。已开发出新的指标来评估新产品开发过程中新蛋白质来源的可持续性（第18页）。

豌豆蛋白成分具有广泛的应用，包括作为乳蛋白的替代品和肉类替代品（p26）。与乳蛋白相比，它们的成本更低，并且可以提供额外的营养益处，例如在饱腹感和体重控制方面（p26）。

新的植物蛋白产品也必须具有风味。例如，当食品工业在甜品中使用豌豆蛋白时，可能会产生强烈而令人不愉快的不适感，需要使用掩盖风味剂来减少它们（p26，p29）。

微藻是一种相对较新的植物蛋白来源，其优点是可以在非肥沃土地上的反应堆中生产微藻，并且可以有效地固定来自大气或废物源的CO ₂（p22）。一些微藻菌株含有很高浓度的蛋白质。它们为未来提供了强大的潜力。

各种植物蛋白的来源正在作为肉类和奶制品的替代品。转向更加灵活的饮食方式可以帮助减轻集约化畜牧生产对土地和碳排放的压力。

电子邮件mb@biophase.co.uk

欢迎就食品科学技术中发表的任何文章给编辑写信。

动物性蛋白质的素食主义者替代品

素食主义和自由饮食的兴起要求产品不含动物性成分。食品工业正在通过开发或重新配制含有植物蛋白成分的产品来应对。坎登BRI已开始研究开发技术，以帮助食品工业从植物中生产出具有成本效益的富含蛋白质的成分1。

作为技术研究的先驱，Campden BRI对食品和饮料行业的成员进行了调查，以确定在其产品中使用基于植物的蛋白质时，他们面临的最大挑战是什么。常见的应对措施包括对蛋白质含量，质量，成分或加工成本增加，成分列表更长以及植物性蛋白质潜在的不愉快味道的担忧。但是，蛋白质功能是他们的首要考虑。

蛋白质功能在产品开发和消费者吸引力中起关键作用。例如，鸡蛋是一种独特的多功能成分，可用于通气，乳化，浓缩，着色，光泽和结构形成。可以理解，制造商很难更换这种成分。然而，据成分研究团队负责人Tiia Morsky称，坎普顿的研究发现豆类（例如豌豆，豆类和小扁豆）具有出色的功能特性，与蛋清蛋白相比，泡沫膨胀性和泡沫体积稳定性更高。

该研究将比较不同的加工技术和参数，例如设备，时间和温度，以了解它们对产量和蛋白质功能的影响。然后，该项目旨在优化这些成分的营养价值和技术性能-为制造商提供更多基于植物的蛋白质选择。

植物蛋白的常见来源是豌豆，大豆和面筋，但这些都涉及过敏，对风味和可持续性的影响。坎登（Campden）正在研究源自微藻的蛋白质（一种相对较新的成分）和鹰嘴豆，鹰嘴豆具有广泛的实用性，在消费者调查中得分很高。

在接下来的两年中，该项目将评估更多基于植物的成分，以确定它们在肉类和奶制品替代品以及烘焙产品中的表现。

可持续农业

一个新的合资项目计划创建一个集成技术系统，以使受控环境农业（CEA）更加有效，高效和可持续2。该合作伙伴关系由英国创新机构Innovate UK（英国创新机构）共同资助，包括CEA专家Liberty Produce，农业技术公司，作物健康与保护（CHAP），FOTENIX和Iceni Labs。

该项目旨在通过改善决策支持以及照明，营养和环境控制技术的自动化，将CEA的运营成本降低25％，将农作物产量提高30％，并减少必要的种植者干预。

位于Rothamsted Research的CHAP精细表型实验室正在开展的工作，正在评估植物在一天内对光做出反应的方式，确定如何激活植物并使之最容易接受光，特别是通过控制波长和光强度。研究人员已经发现证据表明植物对光的光合作用水平趋于饱和并达到饱和。在CEA系统中，避免不必要的光应用对于降低运营成本和使系统更具可持续性至关重要。

收集的有关不同农作物对人工LED照明系统的反应的数据将为围绕传感和自动化的进一步技术的发展提供信息-FOTENIX和Iceni Labs领导的工作包。

IHCEA设施中的农作物生长。 自由农产品2019

随着新技术的开发，将在IHCEA工厂进行评估，该工厂是Liberty Produce与CHAP合作建立的垂直农业商业演示器，位于苏格兰邓迪的James Hutton Institute。

机器人准备外带午餐

拉夫堡大学的计算机科学家与一家食品生产自动化公司Millitec Food Systems合作，教给AI机器人如何区分食品，以便他们可以在现实的工厂环境中制作三明治3。该项目由Millitec和Innovate UK共同资助。

食品制造业是欧洲最大的制造业，但是由于成本增加和愿意承担技能较少的工人短缺，该行业面临着劳动力供应方面的主要问题。

Millitec开发了一系列用于食品生产自动化的机器人产品，可以组装和包装三明治，以减少生产传送带上的繁重劳动。他们目前的三明治组装商能够给面包加黄油和切成三明治，但无法执行要求他们区分不同项目的任务，例如选择沙拉馅料放入三明治中。与拉夫堡大学的合作项目旨在将机器人技术提升到更高的智能水平。

由李百华博士领导的拉夫堡团队将利用他们在深度学习和机器人技术方面的最新研究成果，为机器人操纵器开发机器视觉和嵌入式人工智能（AI）技术，从而使他们能够识别各种物体并执行更高级的任务，例如以正确的数量和顺序拾取正确的元素。他们将在Millitec的“ Delta机器人”上使用低成本可靠的摄像头和传感系统进行调查，这将使机器能够“看到”。

Millitec的Delta机器人

研究人员随后将开发算法，以训练机器人识别各种面包和食品成分

然后，研究人员将开发算法，以训练机器人识别各种面包和食物成分并准确检测其位置和方向。这些算法将使用“深度学习”-一种教机器如何自动执行任务的方法，而无需明确的人工指导。这涉及到一个计算机系统，它分析成千上万张图像，从而了解不同项目的外观。

除了教授如何识别食品之外，还将培训Millitec机器人，以发现并处理生产传送带上的错误，例如丢失食材或位置错误的物品。

该技术将作为嵌入式系统部署在Millitec的现有自动化机器上，这意味着您在不久的将来从加油站购买的预包装三明治可以完全由机器人来完成。

机器人系统的成功开发和商业化可以大大减少人工，提高生产质量和效率，使员工可以专注于更高价值的活动。

新的质量和粮食损失网络

在全球范围内，浪费了整个食物链的三分之一以上的食物。在英国，无论是在农业，收获后，分配还是加工阶段，浪费掉的食物中有51％甚至在流向消费者之前就已经损失掉了。粮食损失的很大一部分与作物的固有生理，收获后生物学的不良控制以及所采用的控制系统的有效性和适当性有关。

一个新的为期三年的£500K英国的网络，其目的是利用生物科学研究来解决这一显著粮食损失已被UKRI的生物技术和生物科学研究理事会（BBSRC）推出4。目的是减少食物浪费并提高园艺和马铃薯作物的质量。

该网络由雷丁大学的Carol Wagstaff教授和克兰菲尔德大学的Leon Terry教授共同领导，将促进学者与行业之间的联系，吸引一批新的早期职业研究人员，并开展各种项目。

会员资格对英国所有研究人员免费开放，他们将能够申请资金来发起新的合作，以开发与行业相关的研究思路和解决方案。它的产出应吸引来自多个学科的研究人员将新颖的专业知识应用于整个供应链中企业所面临的挑战，同时发展下一代研究人员以解决粮食安全问题。

英国减少食物浪费

WRAP（废物和资源行动计划）的两份新报告– 《 2025年库塔尔承诺》里程碑进度报告和英国在《 2025年库塔尔承诺》和联合国可持续发展目标12.3方面的进展–阐明了食品和饮料行业在反对自愿协议的目标5。

后者的报告还提供了有关英国为实现联合国可持续发展目标12.3（到2030年将食物垃圾减少一半）所做的贡献的信息。还着重介绍了该行业减少食物垃圾，温室气体（GHG）排放和水压的最佳实践活动。

报告描述了减少7％的食物浪费（480,000吨），减少7％的温室气体排放（710万吨CO ₂ e）以及针对缺水的集体行动项目。

进展包括：

现在，家庭食物垃圾（食物和不可食用部分）总计为660万吨，比2015年的710万吨有所下降。这是农场大门后浪费的食物的70％。
从2015年的1000万吨（与2007年相比每年减少170万吨）开始，英国的食物垃圾总量目前为950万吨（家庭和供应链，2018年）。与英国食物垃圾总量相关的温室气体排放量约为2500万吨CO ₂ e-相当于英国领土排放量的5％（包括一些海外生产），与1000万辆汽车的排放量相同，占2018年英国道路上所有汽车的三分之一生产我们浪费的食物所需的土地相当于威尔士的面积。
Courtauld 2025签署方采取的行动已帮助在2015/18年度期间将供应链中的食物浪费人均减少了4％，供应链占英国总量的30％，为290万吨。
英国和海外的合作水项目已覆盖500多个供应商。
整个食品系统的CO ₂ e排放量减少了7％，相当于减少了73万辆汽车行驶。

学生主导的食品剩余超市奖

诺丁汉大学（University of Nottingham）由学生主导的社会企业Foodprint保存并出售了超市否则会丢弃的食物，该公司获得了全球领先的大学网络6大学21（U21）的奖项。

U21是一个全球性机构，致力于改善学生体验并分享研究和教育创新方面的最佳实践。RISE（对社会和环境的实际影响）奖的机会旨在展示学生主导的项目，并受到联合国可持续发展目标的启发。

来自U21机构的16家学生企业的企业参加了比赛。作为影响力类别的获胜者，Foodprint将获得国际知名度以及由专家指导者和支持者组成的全球网络。

Sneinton的Foodprint是该市的第一个“社交超市”和剩余食物重新分配网络。它由来自Enactus Nottingham的学生管理，这是一个非营利性组织，为学生企业家提供支持。自成立以来，该公司已避免浪费30吨以上的食物，相当于减少了130,000kg的CO ₂排放量。

食品印刷学生志愿者

Foodprint于2017年在诺丁汉市议会的支持下开业，目前拥有数百名固定客户；它通过更广泛的配送网络每周为大约600人提供食物。这是一个社会企业，可以节省食品超市，否则超市会扔掉它们，但仍然可以很好地食用，而不会进入垃圾填埋场。它在Sneinton的一家商店以大大降低的价格出售这种食品，从而确保每个人都可以负担得起高品质，营养丰富的食品。

这家商店的收入补贴了其重新分配网络，该网络每周都会向当地的无家可归者收容所，食品银行，社区项目和学校早餐俱乐部提供多余的食物。Foodprint还是一个宝贵的社区中心，提供社交区，书籍，衣物和生活用品。

商店和重新分配网络由一大批志愿者（其中许多来自本地社区，接受培训以帮助他们就业）以及来自诺丁汉大学的其他人经营。