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.
These technical guidelines describe in detail the environmental, economic, nutrition and safety considerations of reforming EU law to enable surplus food containing meat to be fed to omnivorous non-ruminant livestock like pigs, in order to drive food waste valorisation through animal feed.
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 Finnish Innovation Fund Sitra hosts the 3rd World Circular Economy Forum (WCEF 2019) in Helsinki, Finland on 3-5 June 2019. The WCEF2019 will bring together around 2,000 key circular economy thinkers and doers from around the world.
EAT, the science-based global platform for food system transformation, hosts the EAT Stockholm Food Forum that will take place on June 12-13, 2019 in Stockholm, Sweden. Leaders and experts in science, politics, business and civil society from across the world come together to drive progress, share knowledge and help coordinate action across sectors and disciplines to embrace solutions that will transform the global food system.
This document provides guidance for evaluating interventions and policies designed to reduce the amount of household food waste. In this context, interventions are any activity – such as campaigns, changes to food packaging or products – that are being undertaken in order to prevent household food waste.
This is a recording of the REFRESH webinar that took place on 2 May 2019. This REFRESH webinar provided insight into identifying, measuring and collaborating to address food waste in the retail sector. How can retailers identify food waste hotspots? What are the best approaches to measuring their food waste? What lessons can we learn from interventions made by a major retailer in Eastern Europe? How can different retail departments successfully work together?
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