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.
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.
This peer-reviewed paper finds that consumer food waste is influenced by country, age, student status, and belief that the family wastes too much, and suggests how policy interventions can be designed to target these drivers.
This scientific paper explains the methodology used to assess household drivers of food waste and presents results on main food waste drivers and points for intervention.
This report presents insights about in-home food waste, including: the amounts wasted, household’s food prevention practices, and the influence of motivation, abilities, and opportunities on household food waste. It is based on a large-scale consumer survey in Germany, the Netherlands, Hungary, and Spain.
This report identifies drivers of food waste across the supply chain in five food categories: bread, dairy, potatoes/tomatoes, prepared meals (sandwiches), and processed meat/poultry. These drivers were linked with the main waste streams they generate.
The United Nations estimates that if farmers around the world fed their livestock on the food that we currently waste and on agricultural by-products, enough grain would be liberated to feed an extra three billion people. To help food businesses contribute to such a grand waste-free future, REFRESH has built a web app for businesses to clarify which surplus food is suitable, and what needs to be done to send the food to animal feed in a safe and legal way.
To reduce food waste, a dynamically adjustable shelf life and discounting strategies can be used by a retailer selling perishable products. In this paper both strategies are investigated and evaluated in terms of profit, waste reduction and shortages.
This brochure describes the interim results of the REFRESH (Resource Efficient Food and dRink for the Entire Supply cHain) project through May 2017. REFRESH’s research into the behaviours, economics, and relationships that lead to food waste will inform future recommendations into efficient and versatile solutions to food waste at all levels of its production.
The REFRESH project has evaluated the top 20 EU food waste streams having significant environmental impact. Thirty-seven priority waste streams were further reviewed to identify the top streams for modeling and detailed research with regards to valorization.
The multistakeholder conference "REFRESH Food Waste 2017" took place in May 2017 in Berlin (Germany). It brought together leaders in food waste prevention, reduction and valorisation and featured keynote addresses by Dr. Maria Flachsbarth and Vytenis Andriukaitis.
REFRESH partners presented the latest project results and ongoing work. The winners of the REFRESH Food Waste Solution Contest presented their projects. The Conference also featured an innovator fair, two art installations, an improvisational theatre performance, two real-live pigs, and a "Disco Chop" evening.
With the signing of the Framework for Action, the Spanish signatories commit to a nonbinding agreement to contribute to reduce food waste in the areas most relevant to them in the food chain. Through the Framework for Action it is aimed to make a contribution to achieving the SDG’s target 12.3 by halving the per capita food waste by 2030.
Food waste quantification is challenging, but two recently published sets of guidelines will help entities (governments, businesses, research organisations) that are seeking to measure food waste. This report demonstrates how to use both sets of guidelines to quantify and measure food waste.
This report aims to consolidate existing and new consumer understandings at the in-home level into a research framework and methodology that allows comparison across countries. The report contains the REFRESH best practice to measure household level food waste.
This report provides the methodological background needed to identify and measure the most important socio-economic conditions and potential policy interventions driving businesses’ and consumers’ choices in the generation of food waste, using a behavioural economics approach.
The Steering Committee of the „Food is Value”- Forum Against Food Loss and Waste has agreed on the main goals and priorities set out in the Framework for Action document. The document goes on to outline how these priorities will be addressed through project targets and project measurement, as well as the core responsibilities of the platform members.
This report provides guidance on how to apply LCA and LCC for studies that specifically explore questions on handling side flows from the food supply chain. It is aimed at practitioners who have working knowledge of applying LCA and LCC in their field of expertise (e.g. food processing or waste handling) and policy makers that would like to get a deeper understanding on how to interpret and formulate an LCA and LCC based problem.