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European Food Processing Implementation Award

Award for the best practices

Actor responsible for the initiative HighTech Europe Network of Excellence
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Public policy
Main type of stakeholder targeted Public policy
Country Germany
Geographical level of implementation EU
Year of implementation 2010

The HighTech Europe Network of Excellence comprises 21 industrial and research partners from all over Europe as well as one research institute from Australia. The network promotes knowledge transfer and the introduction of high-tech technologies to food markets, in order to strengthen the competitiveness of the European food industry, especially of SMEs. HighTech Europe aims to establish a European Institute for Food Processing to harmonize excellence in food processing research. If you want to learn more about the project or the Associated Membership Platform please visit.

European Food Processing Implementation Award honouring successful innovations in food processing and improvement of food quality that have been developed along knowledge transfer chain within the last 3 years. It will serve as an incentive for cooperation between the research and food industry.

European Waste Reduction Awards

Award for the best practices

Actor responsible for the initiative European Week for Waste Reduction
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Public policy
Main type of stakeholder targeted Businesses, Schools, Retailers, Hospitality
Country EU
Geographical level of implementation EU
Year of implementation 2009

The most outstanding actions carried out during each edition of the European Week for Waste Reduction are rewarded every year during a European awards ceremony.

Prizes are granted for the most outstanding EWWR actions carried out by Project Developers from each of the following categories:

  • Administration/public authority
  • Association/NGO
  • Business/industry
  • Educational establishment
  • Other (for example hospital, retirement home, cultural institution...)



Green Business programme

Informational tool

Actor responsible for the initiative Environmental Protection Agency, National Waste Prevention Programme
Type of actor responsible for the initiative Public authority
Type of initiative Information and education
Main type of stakeholder targeted Businesses
Country Businesses
Geographical level of implementation National
Year of implementation 2010

Greenbusiness.ie offers Irish business assistance in improving resource efficiency and is designed to complement other existing business support services from the likes of Enterprise Ireland. Assistance is delivered through the provision of online site assessment and benchmarking tools, a telephone helpline and on-site support. Greenbusiness.ie is publicly funded through the National Waste Prevention Programme (NWPP) and acts semi-independently from this programme. All information provided to greenbusiness.ie is held confidentially and is only used to effectively assist businesses. No information or data submitted is used for the purposes of enforcement.

The National Waste Prevention Programme was launched by the Minister of the Environment, Heritage and Local Government in April 2004. The National Waste Prevention Committee (NWPC) includes a stakeholder group that meets periodically to provide strategic direction for the Environmental Protection Agency in implementing the NWPP. The aim is to deliver results on waste prevention and minimisation and launch a range of programmes that help raise awareness, encourage technical and financial assistance, deliver training and encourage resource efficiency.

Green Hospitality Award Scheme

Self-imposed certification program

Actor responsible for the initiative National Waste Prevention Program by EPA
Type of actor responsible for the initiative National authority
Type of initiative Public policy
Main type of stakeholder targeted Hospitality
Country Ireland
Geographical level of implementation National
Year of implementation 2008

This is a voluntary programme that aims to develop environmental best practice within the wider hospitality sector. The Green Hospitality Award (GHA) Scheme, for the hotel and catering sector, is organised by the National Waste Prevention Programme, a part of the Irish EPA, involves waste measurement and waste reduction targets, with a specific focus on food waste, with an award for top-performers GHA now has a membership of 150 hotels and 10 major catering businesses all working to reduce waste/energy/water use including food waste. GHA requires certified members to implement specific criteria and they are independently inspected to ensure compliance. 100 of these will achieve award status in 2010. 120 properties were surveyed in 2009 and showed a 6,000 tonne reduction in waste; while no breakdown of this figure is available in relation to food waste, food waste does compose a large percentage of waste produced in this sector.

Green Seal Standards

Self-imposed certification program

Actor responsible for the initiative Green Seal
Type of actor responsible for the initiative NGO
Type of initiative Logistical improvements
Main type of stakeholder targeted Businesses
Country United States
Geographical level of implementation National
Year of implementation 1989

The Green Seal Standard for Restaurants and Food Services, GS-46, establishes requirements for restaurants and food service operations that have been operating for at least three months whose primary business is preparing and serving food to the general public or private consumers. This includes full-service, limited-service, non-commercial, and catering operations.

The standard is based on life cycle research and focuses on leadership environmental improvement in the key impact areas — food, waste, and energy. Metrics, performance, and practices are combined in this standard to help operations make meaningful environmental improvement. In addition, organizational commitment is included to ensure the environmental efforts are long lasting. The standard can serve as a tool to help operations begin to take action to improve their operation and is available for Green Seal certification.

Green Your Restaurant

Self-imposed certification program

Actor responsible for the initiative Green Restaurant Association
Type of actor responsible for the initiative Businesses
Type of initiative Logistical improvements
Main type of stakeholder targeted Businesses
Country United States
Geographical level of implementation National
Year of implementation 1990

The GRA was founded with the mission of creating an ecologically sustainable restaurant industry, and from day one, their goal have been to make the process as simple and effective as possible. Because they realize that restaurateurs have enough on their plates without worrying what kind of paper towel to order, or where they'll get next months supply of eco-friendly dish soap.

With the world's largest database of environmental solutions for the restaurant industry, and almost twenty years of experience, the Green Restaurant Association is the expert in helping restaurants become more environmentally sustainable.

Love your leftovers

Food recipes competition

Actor responsible for the initiative Sainsbury's
Type of actor responsible for the initiative Businesses
Type of initiative Information and education
Main type of stakeholder targeted Households
Country United Kingdom
Geographical level of implementation National
Year of implementation 2011

After receiving thousands of entries, 10 of them have been chosen; each receives a £100 Sainsbury’s voucher. Winning leftover tips could be found on the web page along with judges comments.

New Irish legislation on separate food waste collection (Sl 508 of 2009)

Separate collection of food waste

Actor responsible for the initiative Ministry of the Environment
Type of actor responsible for the initiative Public authority
Type of initiative Public policy
Main type of stakeholder targeted Businesses
Country Ireland
Geographical level of implementation National
Year of implementation 2009
Website - Act SL 508 of 2009

Designed to promote the segregation and recovery of food waste arising in the commercial sector, this regulation sets up the source separation of food waste from major commercial premises. The regulation facilitates the achievement of the targets set out in Directive 99/31/EC on the landfilling of waste notably as regards the diversion of biodegradable municipal waste (BMW) from landfill sites to composting and anaerobic digestion plants and to other forms of biological treatment.

Phasing out of EU Commission Regulation

Public policy

Actor responsible for the initiative European Commission
Type of actor responsible for the initiative Public authority
Type of initiative Public policy
Main type of stakeholder targeted Businesses
Country Europe
Geographical level of implementation European
Year of implementation 2009

With Commission Regulation (EC) No 1221/2008 of 5 December 2008, the European Commission approved the phasing out of regulations on the size and shapes of fruit and vegetables. This legislative change reduces the aesthetic requirements for many fruits and vegetables thereby preventing the unnecessary discard of various types of produce, which are aesthetically imperfect but perfectly edible. This change should lessen the burden of legislation as well as allowing shoppers more choice by ensuring that fruits and vegetables with slight abnormalities will not be thrown away.

The current list of fruit and vegetables impacted are: apricots, artichokes, asparagus, aubergines, avocadoes, beans, Brussels sprouts, carrots, cauliflowers, cherries, courgettes, cucumbers, cultivated mushrooms, garlic, hazelnuts in shell, headed cabbage, leeks, melons, onions, peas, plums, ribbed celery, spinach, walnuts in shell, water melons, and witloof/chicory. The exception from marketing standards could be extended to another ten products such as apples, citrus fruit, kiwifruit, lettuces, peaches and nectarines, pears, strawberries, sweet peppers, table grapes and tomatoes to further reduce the production of food waste due to aesthetical concerns.

Sustainable Restaurant Association

Self-imposed certification program

Actor responsible for the initiative Sustainable restaurant association
Type of actor responsible for the initiative NGO
Type of initiative Multi-project
Main type of stakeholder targeted Businesses
Country United Kingdom
Geographical level of implementation National
Year of implementation 2010

The Sustainable Restaurant Association is a not for profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. They help their member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.

Their independently verified Sustainability Rating system means diners can choose a restaurant that matches their sustainability priorities. They recognise restaurants as one, two or three star sustainability champions depending on how they rate against a wide range of criteria covering 14 areas of sustainability.

 
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