ArcticFoodWhey

Contributing to the circular economy

By developing and implementing novel whey processing techniques, the project not only introduced new revenue streams for small-scale dairies through the production of whey protein concentrates and lactose derivatives but also made strides in reducing the environmental impact associated with whey disposal. This endeavour significantly contributed to the circular economy within the dairy sector by showcasing how waste products can be repurposed into valuable commodities.

The added value of transnational cooperation

A cornerstone of the project's success was the cross-regional cooperation that facilitated an enriching exchange of knowledge and best practices. This collaborative effort not only enhanced the project's overall impact through the adaptation of solutions to different local contexts but also ensured the broad dissemination of the project's findings.

Building capacity among dairy producers

Additionally, the project placed a strong emphasis on capacity building among dairy producers, providing them with the necessary training to independently apply whey valorisation techniques. This approach has equipped producers with the tools to sustainably manage whey as a resource, ensuring the project's long-term benefits. Moreover, the insights generated from the project have begun to influence policy discussions around waste management and sustainability in the dairy sector.

By providing concrete examples of how whey can be effectively valorised, "ArcticFoodWhey" has the potential to inform future regulations and incentives that promote more sustainable practices across the industry.

This preparatory project concluded with the submission of a Main project application.

Hero photo from: oamk.fi