This brochure describes the interim results of the REFRESH (Resource Efficient Food and dRink for the Entire Supply cHain) project through May 2017. REFRESH’s research into the behaviours, economics, and relationships that lead to food waste will inform future recommendations into efficient and versatile solutions to food waste at all levels of its production.

Champions 12.3 is a coalition of high-level stakeholders dedicated to mobolizing action on SDG 12.3 on food waste. Activities in mid-2017 included conferences, media outreach, awards, and speeches at key stakeholder events. 

The REFRESH Food Waste 2017 Multi-stakeholder Conference took place on the 18th of May at the Umweltforum in Berlin, Germany. The Conference brought together leaders in food waste prevention, reduction and valorisation. REFRESH partners presented the latest results and ongoing work of the REFRESH Project. Documentation of the conference including proceedings and presentations are available for download.

El partner español de REFRESH, CREDA-UPC-IRTA, está trabajando con WRAP y con actores nacionales clave para abordar el desperdicio alimentario en Cataluña y España.

A recent article in the Spanish "digitalmagazine" analyzes the complexity of the causes and solutions to food waste in Europe. Spanish Refresh partner, CREDA-UPC-IRTA, is working with WRAP as wells as key national actors to tackle food waste in Catalonia and Spain. 
 
 

2nd to 3rd October, Montreal, Canada.

In occasion of the European Sustainable Development Week DIESIS organises an event on sustainable food systems and the social economy on 30 May.

The Danish Minister of Environment and Food invites leading international experts, gastronomy frontrunners, influencers, and decisions makers for the World Food Summit in Copenhagen in August 2017.

The Sustainable Foods Summit explores new horizons for sustainability and eco-labels, such as Organic, Fairtrade, Rainforest Alliance, etc, in the food industry by discussing key industry issues.

This report provides the methodological background needed to identify and measure the most important socio-economic conditions and potential policy interventions driving businesses’ and consumers’ choices in the generation of food waste, using a behavioural economics approach.

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