The projects receiving grants are ‘From filling to feeding’, ‘Sharalting, options for grass’, ‘Less plant protection agent through robotisation’, ‘Plan Groene Compagnie’ and ‘Healthy pasta from residual streams from Zeeland soil’. The parties involved aim to complete the projects by the end of 2024 at the latest.
‘From filling to feeding’
The Boer en Keten Foundation receives a grant of 49,943 euros for the project ‘From filling to feeding’. The foundation will carry out a feasibility study in collaboration with partners Dutch Cuisine Academy, Care Center Cederhof, Care Residence Landgoed Rijckholt, Scalda and Three Rivers Delta. They investigate in three phases whether, how and at what price regionally grown food in Zeeland can be structured and delivered all year round to two specific target groups; students and residents of care and nursing homes. The project ‘From filling to feeding’ aims to bring together the entire regional food chain in one organization in the province of Zeeland. The regionally grown food will then be processed in a regional kitchen and finally served as a nutritious, healthy meal to the two target groups. The initiative starts with 8 hectares of land and will be scaled up if the research is successful.
‘Shrinkage, opportunities for grass’
MTS Hof de Eendragt collaborates with Staatsbosbeheer Zeeland and KicMPi on the feasibility study ‘Schralen, Opportunities for Grass’. The parties receive a grant of 28,421 euros for the research. The project examines whether it is technically, practically, logistically and economically possible to process the clippings into high-quality grass pellets using industrial residual heat. The clippings are released under the management of nature reserves and the public space. The grass pellets can be used as a basis for animal feed, soil improvement, bedding in stables and perhaps as raw material for green grazing posts. The necessary techniques are already available, but not yet used in the desired combination.
‘Less plant protection product due to robotization’
Together with the consortium partners Precisionwise, LMB Vermeulen, Proefboerderij Rusthoeve and Delphy, Risseeuw Techniek will receive a grant of 45,000 euros. The partnership is investigating whether a combination of mechanical and chemical plant protection can be successfully used to grow sugar beet. The study investigates the possibility of a combined use of, among other things, mechanical weed protection and GPS technology. The combination of the different techniques is tested on the robot ‘the Farmdroid’.
‘Plan Green Company’
Vrijbuiter Zeilen receives a grant of 153,838 euros for the demonstration project ‘Plan Groene Compagnie’. Together with Padmos Marine, Aqua Business Development and HZ Knowledge Center for Coastal Tourism, Vrijbuiter Zeilen will follow up on the ‘Plan Groene Compagnie’. After a successful feasibility study, the development of a new ecotourism concept will take place in the Oosterschelde National Park (NPO). The concept means that people and goods are transported in a sustainable and clean way. NPO is a Natura 2000 area. Making transport through and in this area more sustainable is therefore of great importance.
In this demonstration project, the floating monument De Vrijbuiter is electrified and linked to various ecotourism initiatives. It will, for example, transport locally produced goods and tourists. The resulting insights will be used to create Groene Zeeuwse Compagnie, a partnership of Zeeland flat-bottomed companies that will work on product development and new services in an unambiguous way to expand an ecotourism portfolio.
‘Healthy pasta from waste streams from Zeeland soil’
Together with the Agricultural Exploitation Company Trifonius, PeelPioneers, HAS University of Applied Sciences and Versplus, the applicant Sophyn Greens receives a grant of 165,188 euros for the demonstration project ‘Healthy pasta from residual streams from Zeeland soil’. The purpose of the project is to demonstrate that – with the varying quality of local waste streams of vegetables, fruit, fiber and Zeeland wheat – a sufficiently consistent and healthy dried dough product can be produced. In addition, the project must demonstrate a production process that can be scaled up to large production quantities. The final product of this demonstration project is dried (perishable) pasta with a high fruit and vegetable content from residual streams for the retail trade.