Hand sanitiser webinar

Interesting sanitiser projects: Distell and University of Stellenbosch

This webinar, hosted by the Cape Branch of SAAFoST on Thursday 28 May, has two speakers: Caroline Snyman (Marketing Management Innovation Leader at Distell) and Dr Stefan Hayward (Department of Food Science, Stellenbosch University).

Sanitisers in a time of COVID-19!

The Centre for Disease Control and Prevention (CDC) recommends consumers use an alcohol-based hand sanitiser that contains at least 60% alcohol as one of the measures to fight the spread of COVID-19.

The presentation discusses how Distell started producing sanitisers at its Wellington distillery in late March, in an impressively short time, in response to the COVID-19 pandemic) and how they are distributing these sanitisers.

Food waste – wasted opportunities or a lost cause?

Current global statistics suggest that up to one third of all food produced for human consumption is wasted. According to FAO of the UN most losses in Sub-Saharan Africa occur during production, handling and processing, as opposed to wastage by consumers.

Join this event that will discuss finding alternative uses for seemingly useless “waste streams” – and how Stellenbosch University Food Science Dept was recently able to show that returned bread could be used as feedstock for fermentation to ultimately produce a hand sanitiser made with bioethanol.

Dr Hayward’s work and stance is a timely one, too, in view of the imperative to reduce and re-use food waste.