Case study: A sweet deal

An artisan ice-cream manufacturing business was using organic egg yolks needed for its recipes and, having no use for the egg whites in its production process, was discarding them to landfill as part of its waste stream.

Meanwhile, a small Cape Town confectionery business specialising in handmade fudge and meringues was struggling to meet overhead costs, which included buying egg whites needed for the products.

A WISP facilitator introduced the two companies to each other, and after the confectionery company had tested and approved the quality of the egg whites, a business relationship was established.

The confectionery company now collects the egg whites from the ice-cream manufacturer during the course of its weekly deliveries.

This has resulted in a meaningful cost reduction for the confectionery business and a new revenue stream for the ice-cream business.

Approximately 2 500 litres of egg whites that would have gone to waste are now collected and used by the small business every year.