The purpose of our thesis is to determine to what extent the cow milk and oat drink industries can implement a circular economy according to Ellen MacArthur Foundation’s definition. In addition, we will discuss the impact on the overall sustainability.  31% of the anthropogenic emissions stem from processes related to food production and in Sweden, a significant portion of these stem from the dairy industry– which has also been noticed by some oat drink companies. The problem is further amplified by the fact that a third of the food produced for human consumption ends up lost or wasted. Multiple laws and policies have been introduced to combat this, and new solutions are needed. A term that has gained popularity lately is the circular economy, which focuses on closing the loop and thus eliminating waste. That way, if would be possible to see the environmental impact from the oat drink and cow milk industries in a bigger perspective.  We have conducted a qualitative study using primary and secondary data. The primary data stems from 11 semi-structured interviews and the secondary data comes from relevant documents by the companies. An inductive approach was used.  The results showed that it is not possible for these industries to implement an entirely circular food supply chain because of the inevitable food waste. Overall, there is also a lack of terminology and measuring methods in both areas related to the CE. Yet, the work with food waste has come far within the individual companies but the coordination between companies that will allow them to cooperate requires further attention. The efforts should be aimed at the consumer level and seek to clarify the question of responsibility. Furthermore, the difficulties in profitability must be solved, and an improved compensation system is needed. Finally, we noted that a circular economy is not by definition perfectly sustainable, and that changes in the oat drink can lead to other implications of a study like this one.

Det kommer ständigt nya studier med olika hälsoråd angående kosten och fysiskaktivitet om hur vi ska undvika fetma, högt blodtryck samt hjärt- och kärlsjukdomar.Intresset av proteinets effekt på uppbyggnad av muskelmassa vid fysisk aktivitet harökat. Detta har medfört ett stort urval av olika drycker med proteintillskott påmarknaden, främst ur animaliskt ursprung.Syftet med detta examensarbete var att ta fram en vegetabilisk proteinberikadhavredryck som förväntas hjälpa kroppen vid återhämtning. Arbetet innebar att utvecklaett recept baserat på de Nordiska Näringsrekommendationer 2004 (NNR) med fokus påprotein, kolhydrater och fett. Delmålet var även att utesluta allergener. Dryckenbaserades på ett medelvärde från de fysiskt aktiva och äldre människors näringsbehov,detta för att bredda den tilltänkta dryckens målgrupp.Fyra smaksatta drycker framställdes med olika energiinnehåll utifrån två olikahavredrycker, en naturell och en kalciumberikad. För att utvärdera konsumenternasuppfattning av de olika dryckernas sammansättning utfördes ett konsumenttest.Resultatet av testet visade att det fanns en statistiskt signifikant skillnad kringkonsistens, smak och utseende. Flertalet respondenter var positiva till dryckernassensoriska egenskaper. / There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.