This scientific paper analyses the benefits of agreements between charity organizations providing meals (e.g. soup kitchens) and the food industry. It shows that structural food donations reduce the overall costs of the soup kitchen and can contribute towards a good variety in the meals offered. Moreover, due to the redistribution of food, the overall waste levels in the supply chain are reduced.
Food and nutrition security (FNS) – having access to sufficient, safe and nutritious food – supports society and communities by ensuring good health, sustainable jobs and lifelong enjoyment. To ensure that future generations achieve FNS, certain global pressures, such as population growth, urbanisation, resource scarcity and climate change, must be addressed. For example, feeding an estimated global population of 9 billion by 2050 will require a near 60 % increase in food demand.
The REFRESH project presented at the EU Platform on Food Losses and Food Waste. The REFRESH Community of Experts was highlighted by EU Commissioner for Health and Food Safety Vytenis Andriukaitis
The report provides an overview of the most relevant EU policies and instruments with an impact on food waste generation and/or prevention. It explains the relevance of the different policy areas at EU level and identifies the gaps, overlaps and unintended effects of EU regulation. Finally, it identifies potential opportunities for improvement in each policy area.
A conference in May will present best practices to reduce food waste in Italy and give the opportunity to discuss the impact of Law 166/2016.
This symposium will provide an invaluable opportunity for industry experts, policy makers, academics, NGOs and other key stakeholders to review the EU strategy on food waste and discuss behavioural, social and technological solutions aimed at promoting improved food waste management. Dr. Hilke Bos-Brouwers, REFRESH coordinator, will be presenting.
The IVL Swedish Environmental Research Institute organizes a camp for youth from China to raise young people’s awareness about food waste. The camp includes visits to various locations within the whole food supply chain, covering food production, food transportation, food re-distribution, food consumption (in restaurants and at home) and food treatment.
An expert seminar examined the viability of feeding treated surplus food to pigs and chickens. It examined the hazards and risk factors, and the environmental benefits. The panel concluded the practice is viable provided certain safety measures are enforced involving a combination of heat treatment and acidification and a system to prevent cross-contamination.
Interactive working group in Amsterdam: How can Voluntary Agreements between food value chain stakeholders be a key policy instrument for food waste reduction?
Interactive REFRESH working groups in 2018 and 2019 provide a space for stakeholders to discuss policy options to reduce food waste. Three working groups had specific policy focuses: voluntary agreements, animal feed, and consumer behaviour. A final workshop provided an overview of the policy outcomes from the entire REFRESH project.
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