The first Chinese workshop focusing on catering lean management was launched in Beijing on May 13-14th, 2019. It was attended by 54 representatives from the domestic catering industry and the supply chain.

Food Waste is problem related to all the actors of the Food Value Chain: producers, retailers and consumers. In this context, retail sector plays an important role in tackling the food waste problem. Food waste at the retail level can be reduced through the adoption of food waste reducing innovations. The authors investigate the most relevant factors that promote the adoption of those innovations among retailers.

A Decision Support System (DSS) prototype monitoring tool, focused to facilitate effective decision-making leading to actions that will prevent and valorize waste, has been developed and tested. This involved building the prototype monitoring tool (software) to register food waste data and providing the right control information with respect to food waste prevention.

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.

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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