Meet the VEG-i-TEC researcher - Robin Wijns

Sustainability and resource efficiency are becoming increasingly important in the food industry. The ReJuice project, funded by Interreg Flanders – Netherlands, addresses this challenge by developing sustainable and economically viable value chains for liquid fractions from green residual streams. These include verge grass, tomato stems, flower waste, duckweed, and leek waste—the focus of my current research. Instead of discarding these byproducts, we explore how they can be repurposed into valuable resources. 

At VEG-i-TEC (UGent), I am investigating the composition and potential applications of different fractions of leek waste, such as leek juice and leek press cake, which are byproducts of leek waste processing. By performing a range of analysis, we gain insight into the biochemical properties and chemical compositions. These results help us assess whether different fractions of the leek byproducts can be used in food, feed, or biotechnological applications, rather than becoming waste. 

Finding high-value applications for residual streams like leek waste brings us one step closer to a more circular and sustainable food system. By rethinking waste, we not only reduce environmental impact but also create new opportunities for the food and feed industry. 

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