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.
It can be difficult for businesses to identify in which conditions a valorization option is economically feasible. Using a case study on a chicory processing by-product, this report presents a methodology for a well-underpinned assessment of practical economic feasibility.
Valorising food waste by extracting high value food ingredients such as bioactives is a preferable alternative to traditional valorisation approaches, such as animal feed. This report investigates the potential benefits and drawbacks, as well as favorable conditions for such processes through a number of case studies, using tomato side streams as an example.
This report identifies how external conditions (legislative, environmental, social and economic) can influence development of food waste conversion options, specifically through conversion of currently wasted food to animal feed.
This policy brief outlines the environmental, economic 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.
In many countries, a considerable proportion of wasted food and food residues still ends up as mixed putrescible waste which contains a high-water content and which may vary considerably both regionally and seasonally. Market assessments show domination of crop-based commodity feedstocks such as maize or corn and plant-based lipids rather than food chain wastes. The authors investigate the conversion of mixed post-consumer organic putrescible food waste materials into fuels and chemicals.
One aspect of REFRESH aimed to design and pilot food waste voluntary agreements (VAs) across EU member states and subsequently assess their potential for wider adoption. In the context of REFRESH, a piloted VA is described as a “Framework for Action” (FA). In total, four countries across Europe piloted FAs: Netherlands, Spain, Germany and Hungary. In this report the authors evaluate the piloted FAs to assess whether they had been successful, show their potential impact and highlight the circumstances in which they are likely to be more successful if replicated.
This report presents the results of the simulations from an integrated model of consumer food waste. This is the first step in developing a model that can assess the impact of policy interventions on reducing food waste among consumers. Final aim is to create a predictive and dynamic policy support tool for a road map for the 50% reduction of European food waste by 2030. This model combines an Agent Based Model and a Bayesian Network.
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.
This report presents the results from the life cycle assessment (LCA) and life cycle costing (LCC) of two food waste prevention and upgrading case studies. The first focused on the heat treatment of manufacturing, retail, and catering food surplus so that it could be used as pig feed in UK and France. The second focused on the prevention of peach and nectarine (PN) spoilage and overproduction along the supply chain, considering Italian and Spanish production sold by one UK wholesaler.
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.
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.
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?
The production of food results in by-products. Instead of disposing them as waste, they can also be valorised into new products. This quiz lets you find out what new products can be made from this food waste. The player scrolls two image galleries and chooses two pictures that correspond as food waste and new product. When clicking 'submit' the player is informed whether the assignment was correct. There are eight possible pairs to be found.
This is a recording of the REFRESH webinar that took place on 29 April 2019. This REFRESH webinar provided insights into drivers and interventions to tackle food waste at home. What drives food waste in the home? What are the household practices that contribute to it? How can we most effectively design policy interventions and evaluate impacts to prevent it?
This is a recording of the REFRESH webinar that took place on 10 April 2019. This REFRESH webinar provided insights into a collaborative approach to reduce food waste along the whole supply chain. What causes food waste in the supply chain and how can voluntary agreements address this? What is the role for voluntary agreements vs legislation? What can we learn from voluntary agreements implemented in Europe?