With the close of REFRESH in June 2019 the EU Health and Food Safety Commissioner Vytenis Andriukaitis congratulates to the success of an outstanding research project. In a video message, he says that with its concrete actions and tools developed, REFRESH results will continue to guide EU policy for food waste reduction. The Commissioner himself was involved in many events and activities of the project. In particular, Commissioner Andriukaitis underlines the value of REFRESH insights on how to better understand and reduce consumer food waste and the voluntary agreements that have been established in four EU countries and that will guide the way for more public private partnerships.
A suite of case studies from across the EU, demonstrating actions to reduce food losses and waste.
This report aims to highlight the potential contribution of food waste reduction to improving the sustainability of agri-food sector, by integrating the Life Cycle Assessment (LCA) and Life Cycle Cost (LCC) results and upscaling them to a higher system level, using Germany meat and EU tomatoes as examples.
This report presents the results from the life cycle assessment (LCA) and life cycle costing (LCC) of two food waste prevention and upgrading case studies. The first focused on the heat treatment of manufacturing, retail, and catering food surplus so that it could be used as pig feed in UK and France. The second focused on the prevention of peach and nectarine (PN) spoilage and overproduction along the supply chain, considering Italian and Spanish production sold by one UK wholesaler.
Of the 88 million tonnes of food that currently leave the food supply chain as waste, a minimum of 14 million tonnes of surplus food could become available for non-ruminant feed if we were to change legislation to allow the feeding of such surplus once it has been treated to ensure safety.
On May 9th, one day before the REFRESH final conference 2019 that was organized in cooperation with the Barcelona Design Centre, four on hands experience were offered, featuring food waste innovators from business and civil society in the Barcelona area. One of these was "Zero Waste Mission", a hands-on workshop on how to make bioplastics from food waste, organized by Ignacio de Juan-Creix and Irene Ródenas from PLAT Institute of Augmented Gastronomy.
On May 9th, one day before the REFRESH final conference 2019 that was organized in cooperation with the Barcelona Design Centre, four on hands experience were offered, featuring food waste innovators from business and civil society in the Barcelona area. One of these was a guided bicycle tour followed by a tasting of local organic produce in the Agricultural Park of Gallecs, organized by Gemma Safont I Artal (Manager of the Consortium of Gallecs), and Albert Garcia Macian (Head of the European projects and International Relations at the City Council of Mollet).
On May 9th, one day before the REFRESH final conference 2019 that was organized in cooperation with the Barcelona Design Centre, four on hands experience were offered, featuring food waste innovators from business and civil society in the Barcelona area. One of these was a guided walking tour on food waste reduction at “Mercabarna”, the Mediterranean's biggest food hub, organized by Mercabarna Food Hub.
On May 9th, one day before the REFRESH final conference 2019 that was organized in cooperation with the Barcelona Design Centre, four on hands experience were offered, featuring food waste innovators from business and civil society in the Barcelona area. One of these was "Food-for-Thought: an Interactive Dialogue over Dinner about Food Sustainability in the City", organized by Mayya Papaya from Foodisms.
The production of food results in by-products. Instead of disposing them as waste, they can also be valorised into new products. This quiz lets you find out what new products can be made from this food waste. The player scrolls two image galleries and chooses two pictures that correspond as food waste and new product. When clicking 'submit' the player is informed whether the assignment was correct. There are eight possible pairs to be found.
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