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.

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.

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 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.

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