The REFRESH final results brochure provides an overview of the work undertaken within the project including key insights and links to the results that are available online.
In 2019, REFRESH has come to an end. Since 2015, the 26 project partners from across Europe and China have made considerable progress in tackling food losses and food waste along production and supply chains with an integrated approach towards a more sustainable and responsible food system. This video summarises the main activities and findings of the project.
In 2019, REFRESH has come to an end. Since 2015, the 26 project partners from across Europe and China have made considerable progress in tackling food losses and food waste along production and supply chains with an integrated approach towards a more sustainable and responsible food system. This video summarises the project’s activities and findings in the field of consumer behavior.
This report presents a series of policy recommendations based on research conducted within REFRESH to reduce food waste along the whole supply chain, and improve the management of surplus food and food waste flows at the European level.
In this short video, REFRESH ESPAÑA, the Spanish Pilot Working Platform of REFRESH, explains the issue of food waste and how the project worked to combat this widespread and difficult problem.
This one-page infographic first contextualizes the issue of food waste, and then presents the steps involved in the design of voluntary agreements, the main tools employed by the REFRESH Spanish Pilot Working Platform toward minimizing food waste along value chains.
This report analyses two specific activities within REFRESH: First, the dissemination of the Framework for Action (“Blueprint”) that helps national governments to build Voluntary Agreements with the relevant stakeholders in the sector to reduce food loss and waste and second, work with Standardisation Bodies, specifically barcode standards used by retailers.
In this PhD thesis several interventions are analyzed in order to reduce the food waste of retailers, or to re-use food leftovers. The interventions tested are: Discounting nearly expired products, a dynamic shelf life, the incorporation of substitution behavior in the ordering process of the retailer and the re-use of leftovers by a soup kitchen. All interventions show potential to reduce food waste.
This report provides an overview of how the valorisation tasks within the REFRESH project support the EU food waste targets.
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.
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