Pilots

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  FlyUpCycle: Creating a closed food cycle with the star of insect farming – the black soldier fly / Gorenjska (SI)

  The FlyUpCycle pilot demonstrated an effective way of converting organic food waste into high-protein animal feed using black soldier fly (BSF) larvae. Focused on reptiles and fish, this pilot addressed food waste by valorising surplus bread, spent grain, and vegetable residues through insect bioconversion. Its main objectives were to develop a scalable circular model, reduce food waste, and promote sustainable supply chains through participatory stakeholder engagement. Activities included testing BSF farming techniques, delivering training sessions on circular economy principles, hosting stakeholder workshops and webinars, and preparing a policy brief to support regulatory change. Local stakeholders included bakeries, breweries, vegetable farms, pet shops, terrariums, and a BSF technology provider. E-zavod coordinated the pilot, supported by BSC Kranj and expert input from Austrian and Italian partners.

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  Upcycling HORECA sector waste into high-value products / Gorenjska (SI)

  SkinCycle explored innovative circular solutions by converting food production by-products into high-value cosmetic ingredients. The pilot focused on transforming apple pomace into biodegradable leather alternatives and repurposing spent coffee grounds into natural exfoliants to replace microplastics in cosmetics. The primary aim was to reduce resource waste while stimulating local entrepreneurship and promoting sustainable materials. The pilot addressed both environmental sustainability and added economic value by developing prototypes and testing feasibility. Activities included stakeholder mapping, collaborative design workshops, technical assessments, and testing in cooperation with local food producers, cosmetic artisans, and sustainability experts. Key stakeholders included apple processors, coffee roasters, natural cosmetics developers, and circular economy consultants.

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  Empowering urban hospitality to close the bio-waste loop / Nice (FR)

  Originally planned as a pilot testing a bio-waste collection system using electric cargo bikes for cafés, hotels, and restaurants in the city centre of Nice, the BioCycle pilot faced logistical and regulatory barriers that limited full implementation. As a result, the pilot pivoted toward raising awareness about upcoming environmental legislation and promoting sorting and recycling practices among cafés, hotels and restaurants. The objective was to build readiness and encourage sustainable food waste management despite the infrastructural challenges. Activities included informational meetings, educational webinars, development of microlearning materials, and capacity-building sessions for hospitality providers. Stakeholders included local food businesses, environmental authorities, and awareness-raising organisations.

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  Giving bakery surpluses a second life through smart redistribution / Salzburg (AT)

  The BreadCycle pilot addressed the challenge of surplus and substandard baked goods in Salzburg, where a regional system for redistribution had not yet been established. Conducted in cooperation with the bakery chain Resch&Frisch, the pilot focused on food reuse, especially for human consumption. The project aimed to test redistribution mechanisms for fresh bakery surpluses, analyse sorting data, and build collaborations with local social institutions. Activities included waste audits, stakeholder mapping, development of redistribution logistics, and testing the foodcycle.ai digital tool. Main stakeholders included Resch&Frisch, food banks, social supermarkets, charities, and research partners from FH Salzburg and Österreichisches Ökologieinstitutit.

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  From bean to beauty: turning coffee grounds into natural cosmetics / South Tyrol (IT)

  The CoffeeCycle pilot project is a regional up-cycling model to develop sustainable and innovative products from coffee waste. The coffee roasting company Caroma focuses on analysing and understanding the by-products in order to add value to them. Based on the ingredients and best practices, the output could be either a fertilizer for mushrooms, fire bricks, cosmetic line. The aim was to reduce resource waste, add value to by-products such as coffee grounds, silver hats, jute bags etc., and support Caroma's brand identity as a sustainability pioneer. Activities included stakeholder co-creation workshops, business model development, laboratory testing of ingredients and preparatory work for a local cosmetics line. Stakeholders included Caroma, hospitality providers, natural cosmetics manufacturers, researchers from Laimburg Research Centre and marketing experts.

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  Reclaiming the forgotten fractions of fruit distillation / Bavaria (DE)

  DistilleryCycle tackled the challenge of revalorising by-products ("heads" and "tails") from over 1,000 small-scale distilleries in southern Germany. These fractions are heavily regulated and often discarded, despite their potential use in the production of disinfectants and flavourings. The pilot aimed to assess sustainable pathways for their reuse and explore regulatory reforms. Activities included stakeholder engagement, analysis of tax and legal constraints, mapping of industrial opportunities, and development of proposals for a more circular distillation industry. The pilot engaged local distilleries, regulatory bodies, bioresource experts, and innovation hubs.

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  From waste to nourishment: an innovative circular approach / Piemonte (IT)

  The EggCycle pilot was implemented in the Piemonte region to promote a closed-loop food system where unsellable food is used to rear black soldier fly larvae, which are then processed into insect meal as a sustainable protein-rich chicken feed. This innovative approach aimed to enhance the nutritional quality of eggs, reduce reliance on imported soymeal, and minimize food and resource waste. The pilot sought to improve animal welfare through natural feeding, and to raise awareness among consumers about the traceability and benefits of circular farming. Activities included establishing local Bugsfarms for insect rearing, designing the full feed cycle, developing business models, and building a participatory agro-industrial supply chain. Educational outreach and consumer awareness were essential parts of the pilot, alongside strong collaboration with research institutions and farmers. Stakeholders included BEF Biosystem and Fantolino, agricultural by-product suppliers, the University of Gastronomic Sciences of Pollenzo, and egg producers.