Funded project – Open Sauce
Open Sauce is an open innovation project to develop circular retail products from by-products of produce from a network of food social enterprises.
Background
Open Sauce emerged as an innovative solution to address food waste in Victoria's food and social enterprise sector. Led by Moving Feast, a network of Victorian food and social enterprises, the project aimed to ensure all produce and by-products were 'tasted not wasted' through creative repurposing and transformation.
The project team, spearheaded by STREAT, brought together expertise from across the Moving Feast network, including environmental specialists, chefs, and product developers. This collaborative approach enabled comprehensive supply chain auditing and waste stream mapping across the network's operations.
Beyond its environmental impact, Open Sauce created valuable training and employment opportunities for individuals facing significant barriers to workforce participation. The project benefited the Victorian community by reducing landfill waste, decreasing greenhouse gas emissions, and demonstrating innovative approaches to circular economy principles in the food sector.
Stages
| 30/08/2021 | Contract and secure partnerships. |
| 30/09/2021 | Project set up, develop impact measurement and research framework. Develop Audit Process. |
| 30/11/2021 | Develop model, tools and materials. Map assets, auditing, planning and engaging. |
| 23/2/2022 | Product development. Develop production process. Market Development. |
| 30/06/2022 | Progress update with evaluation data, kitchen equipment installation and staffing. |
| 06/01/2023 | Retail site planning, shopfitting design, and contract signing. |
| 01/03/2023 | Community engagement and educational resource development. |
| 14/07/2023 | Long-term funding plan development. Project completion and evaluation. |
Outcomes – what worked?
The project achieved significant success despite the challenges posed by COVID-19 lockdowns. Key achievements included:
- Engagement of 530 participants across 12 events, including innovation workshops and interactive cooking classes
- Mapping of 1,110 tonnes of waste, with 106 tonnes of organic waste avoided
- Production of over 5,390 jars of circular products, diverting approximately 2 tonnes of produce from waste
- Development of 175 innovative product ideas
- Establishment of 43 new partnerships across various sectors
The project demonstrated remarkable adaptability, successfully transitioning many activities online during lockdowns while maintaining its core objectives. The outcomes exceeded initial expectations, particularly in product development and market reach.
Challenges
COVID-19 Impact
The pandemic significantly affected project delivery, though the team maintained operations through food relief work and adapted to virtual waste auditing when necessary.
Waste Stream Consistency
Partners' existing waste consciousness resulted in lower-than-expected waste volumes. The team addressed this by seeking new partnerships and developing small-batch processing capabilities.
Staffing Constraints
COVID-related staff shortages limited partner organisations' capacity to develop products from waste streams. STREAT maintained dedicated staffing to ensure continued progress.
Production Scale
Small-batch production posed profitability challenges. Installation of a walk-in freezer helped address this by enabling storage and accumulation of waste produce for larger production runs.
Insights to share with other businesses
Ideate, don't speculate
Take time in the initial project phases to ideate with like-minded businesses. Study what others have already achieved and build on their learnings. Don't make assumptions about waste streams—research their potential uses first.
Understand the regulations
Having supported many small food enterprises, we've learned that food production involves extensive regulations. STREAT now focuses on providing clear links to regulatory requirements for food product manufacturing.
Talk to peers
Find your 'tribe'—start at Sustainability Networking events or connect online with businesses pursuing similar environmental or social impact goals. Join communities and learn from others!
Understand your market
Success depends on knowing your audience and how they'll engage with your product or service. Whether they're buying products or joining the project, effective communication is essential (though it depends on available resources).
What’s next?
Open Sauce evolved into phase 2, the Crowd Sauce project. The initiative expanded to focus on two key areas: waste production for long-shelf-life products and educational tools for environmentally conscious consumers. With products now available in 43 retail stores across Victoria and interstate, the team sought further investment to expand operations.
Future plans included establishing a new site to capture and process organic waste, creating new product lines, and implementing a training programme for priority job seekers aged 16-24, aiming to support at least six trainees over 12 months.
