Report

An expert seminar examined the viability of feeding treated surplus food to pigs and chickens. It examined the hazards and risk factors, and the environmental benefits. The panel concluded the practice is viable provided certain safety measures are enforced involving a combination of heat treatment and acidification and a system to prevent cross-contamination.


Scientific Paper

This peer-reviewed paper finds that consumer food waste is influenced by country, age, student status, and belief that the family wastes too much, and suggests how policy interventions can be designed to target these drivers.


Scientific Paper

This scientific paper explains the methodology used to assess household drivers of food waste and presents results on main food waste drivers and points for intervention.


Report
Pan-European research for quantified consumer food waste understanding

This report presents insights about in-home food waste, including: the amounts wasted, household’s food prevention practices, and the influence of motivation, abilities, and opportunities on household food waste. It is based on a large-scale consumer survey in Germany, the Netherlands, Hungary, and Spain. 


Report
Systems maps and analytical framework

This report identifies drivers of food waste across the supply chain in five food categories: bread, dairy, potatoes/tomatoes, prepared meals (sandwiches), and processed meat/poultry. These drivers were linked with the main waste streams they generate. 


Decision Support System
The decision making support tool for using former foodstuffs as farm animal feed

The United Nations estimates that if farmers around the world fed their livestock on the food that we currently waste and on agricultural by-products, enough grain would be liberated to feed an extra three billion people. To help food businesses contribute to such a grand waste-free future, REFRESH has built a web app for businesses to clarify which surplus food is suitable, and what needs to be done to send the food to animal feed in a safe and legal way.


Online Network
Online Network for Knowledge and Best Practice on Food Waste Prevention

Access the online network for experts to share and gain knowledge on food waste reduction, prevention, and valorisation created by REFRESH.


Scientific Paper

To reduce food waste, a dynamically adjustable shelf life and discounting strategies can be used by a retailer selling perishable products. In this paper both strategies are investigated and evaluated in terms of profit, waste reduction and shortages.


Poster

The poster summarizes and illustrates the REFRESH Food Waste Solution Contest.


Report

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.


Report

The REFRESH project has evaluated the top 20 EU food waste streams having significant environmental impact. Thirty-seven priority waste streams were further reviewed to identify the top streams for modeling and detailed research with regards to valorization. 


Report

This report records the progress of four European countries (Hungary, Germany, the Netherlands, and Spain) in the establishment of Frameworks for Action to tackle food waste along the whole supply chain.  


Framework for Action

With the signing of the Framework for Action, the Spanish signatories commit to a nonbinding agreement to contribute to reduce food waste in the areas most relevant to them in the food chain. Through the Framework for Action it is aimed to make a contribution to achieving the SDG’s target 12.3 by halving the per capita food waste by 2030.


Report
Guidance for quantifying food waste in REFRESH and setting the baselines for measurement

Food waste quantification is challenging, but two recently published sets of guidelines will help entities (governments, businesses, research organisations) that are seeking to measure food waste. This report demonstrates how to use both sets of guidelines to quantify and measure food waste.


Report

This report aims to consolidate existing and new consumer understandings at the in-home level into a research framework and methodology that allows comparison across countries. The report contains the REFRESH best practice to measure household level food waste.


Report

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.


Framework for Action

The Steering Committee of the „Food is Value”- Forum Against Food Loss and Waste has agreed on the main goals and priorities set out in the Framework for Action document. The document goes on to outline how these priorities will be addressed through project targets and project measurement, as well as the core responsibilities of the platform members.


Report
Guidance for LCA and LCC focused on prevention, valorisation and treatment of side flows from the food supply chain

This report provides guidance on how to apply LCA and LCC for studies that specifically explore questions on handling side flows from the food supply chain. It is aimed at practitioners who have working knowledge of applying LCA and LCC in their field of expertise (e.g. food processing or waste handling) and policy makers that would like to get a deeper understanding on how to interpret and formulate an LCA and LCC based problem.


Report

The report presents the results from a qualitative research into household food waste in Hungary, Germany, Spain  and The Netherlands. In each of the individual countries, six focus groups are conducted. This report presents the most striking similarities and differences between the countries and the analysis per country. It shows that awareness and motivation regarding food waste are present and on the rise in all countries but to different degrees and with different contingencies, depending on socio-cultural and socio-economic factors.


Report

Different methods of assessing consumer in-home food waste are compared in this report: survey on food waste in general; survey on food waste in the past week; keeping a food waste diary; letting consumers photograph their food waste; letting consumers collect food waste in kitchen caddies. Results indicate which survey questions appear suitable to measure food waste in large surveys, and which can best be avoided. It also provides insights in new measurement methods for smaller samples.


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