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Good practices in food waste prevention and reduction

Awareness, information and education

We aim to facilitate the exchange of good practice in food waste prevention and reduction. If you wish to contribute and share your initiative, please contact the Commission at: SANTE-FOOD-WASTE@ec.europa.eu

Anti-waste workshops - Cooking Classes
Appetite for action
Buon Fine
'Calling Time on Waste'
Coop Denmark
DiscoSoup / Schinppeldisko
DIVE!
Do you have an amusement park in your fridge?
Eroski
European Community of Consumer Cooperatives (EUROCOOP)
European Week for Waste Reduction
Every Crumb Counts
FoodSave London
Food Surplus Entrepreneurs Network
Food Waste – FoodDrinkEurope: Preventing food wastage in the food and drink sector
Food Waste – "Voedselverspilling"
Food Waste Reduction: Case studies from the contract catering industry
FoodwasteTV
Foodwise
FORWARD – Food Recovery and Waste Reduction
Generation awake
'Great Taste, Less Waste'
Green Cook
Love Food Hate Waste
Love Food Hate Waste Australia
Love Green
Mass media campaign on food waste 'Eten is om op te eten', 'Hollandse Tapas'
Menu Dose Certa
Narrative Label
"Restaurant fines"
Réduisons nos dechéts
School waste heroes
SIG5 Food Waste Recovery
Slow Food Earth Markets
Still Tasty
Stop Food Waste
Stop Wasting Food
Taste the Waste
Teller statt Tonne
The Co-operative Group
The S Group
The Spanish Confederation of Consumer and User Cooperatives (HISPACOOP)
Waste

Legal disclaimer: European Commission is not responsible for content on third party sites.

FORWARD

Food Recovery and Waste Reduction

Eurocrea Merchant srlActor responsible for the initiativeEurocrea Merchant srl
Type of actor responsible for the initiativeTraining provider / Consultancy, in collaboration with a consortium of 8 EU partners, including Food Banks, VET provider, retailer association, research centre.
Type of initiativeTraining on food waste reduction and recollection – Awareness raising
Main type of stakeholder targetedRetailers and Charities
CountryItaly, Czech Republic, Hungary, Greece, Germany, Lithuania, Netherlands, Poland
Geographical level of implementationEuropean Union
Year of implementation2012-2014
Contact personGianluca Coppola

FORWARD – Food Recovery and Waste Reduction - is a two-years transnational project co-funded by the European Commission under the Lifelong Learning Programme. Its main aim is the reduction of food waste and the promotion of unsold food recollection in favour of charities, thanks to training and use of ICT resources.

The main outcome is an innovative platform hosting the three main results of the project:

  • A free online training course for food supplier and charities focused on the reduction of food waste and methods to recovery and redistribute it.
  • An educational game simulating the process of recollection of food waste and the relationship between food suppliers and charities
  • A user-friendly brokering platform to allow the natural matching of demand and supply of food waste. Any user, all over the world, can search or publish a donation announcement and find a counterpart, so to favour the creation of contacts and network between food producers/sellers and organisation able to organise the recovery.

Every Crumb Counts

Joint Stakeholder Initiative

FoodDrinkEuropeActor responsible for the initiativeFoodDrinkEurope
Type of actor responsible for the initiativeTrade Association
Type of initiativeJoint Stakeholder Initiative
Main type of stakeholder targetedEU and International Institutions and Food Supply Chain Partners
CountryEU
Geographical level of implementationEuropean
Year of implementation2013
Contact personTove Larsson

In Europe, almost half of the food produced never makes it to the table. Food wastage is a missed opportunity to feed more people, a waste of resources and a source of greenhouse gas emissions, with negative economic consequences. FoodDrinkEurope, together with an important number of key stakeholders, formed a Joint Initiative to help reduce edible food wastage and build a sustainable food supply chain.

‘Every Crumb Counts' is a joint initiative involving stakeholders across Europe’s food supply chain. Launched in June 2013, in the presence of key European policy-makers, NGOs and industry representatives, the Joint Declaration secured pledges from co-signatories to work towards preventing edible food waste, promoting a life-cycle approach and proactively feeding into solutions and initiatives.

 

The S Group

Logistical improvements & Food redistribution

The S GroupActor responsible for the initiativeThe S Group
Type of actor responsible for the initiativeRetailer
Type of initiativeLogistical improvements & Food redistribution
Main type of stakeholder targetedMulti stakeholder
CountryFinland
Geographical level of implementationNational
Year of implementationOngoing
Contact personMs. Rosita Zilli – Euro Coop

In grocery stores, products approaching their “Best before” date are sold at a discounted price in order to minimise the amount of food waste. Food loss in S Group’s grocery trade was approximately 33,000 tonnes in 2012. The loss proportionate to the sales volume, or loss by weight, was 1.96 per cent. Throw-away loss proportionate to S Group’s grocery retail decreased by 5.3 per cent from the previous year. Some of the regional co-operatives have been working together with charities to donate bread, canned foods and other non-perishable food products in particular. The new guideline from the Finnish Food Safety Agency Evira clarifies the policies of donating foodstuffs and associated responsibilities and also makes it easier to donate products with “Use by” dates. The bio-waste which is still left after the donations is either composted or treated in a biogas plant or bio ethanol plant.

 

The Co-operative Group

Industrial use

The Co-operative GroupActor responsible for the initiativeThe Co-operative Group
Type of actor responsible for the initiativeRetailer
Type of initiativeIndustrial use
Main type of stakeholder targetedMulti stakeholder
CountryUnited Kingdom
Geographical level of implementationNational
Year of implementation2012
Contact personMs. Rosita Zilli – Euro Coop

Perforations in plastic packaging are used to manage the levels of moisture in products, and their size and distribution can have a significant impact on product quality and shelf life. During 2012, The Co-operative Group moved from forming packaging perforations with mechanical punches to using computer-guided lasers which have greater control on hole size and placement, allowing greater perforation flexibility. Trials of various perforations, under a variety of different commercial storage conditions for tomatoes, indicated a perforation specification which led to a 33–50% reduction in moisture, but no greater incidence of mould growth, and noticeably less dehydration, especially of the vine. The result is higher quality, fresher produce, a day’s extension to shelf life and a reduction in product wastage.

 

Eroski

Food redistribution

EroskiActor responsible for the initiativeEroski
Type of actor responsible for the initiativeRetailer
Type of initiativeFood redistribution
Main type of stakeholder targetedHospitality
CountrySpain
Geographical level of implementationNational
Year of implementationOngoing
Contact personMs. Rosita Zilli – Euro Coop

Among other activities related to food donation, Eroski also donates food directly in-store: in 2011 almost 492,000 kilos of damaged goods (products with deformed packaging, for example) and more than 217,000 kilos of fresh food products. Eroski’s commitment to freshness means that foods are delivered daily. Yoghurts, desserts, eggs and sliced bread are removed from sale sufficiently in advance of their best before date to provide the time margins necessary for the donated products to reach their final destination in perfect condition. Eroski has strengthened the elements in the refrigeration chain and collaborated with the Spanish Federation of Food Banks (FESBAL) in order to guarantee the products’ freshness.

 

“Buon Fine”

Food redistribution

Coop ItalyActor responsible for the initiativeCoop Italy
Type of actor responsible for the initiativeRetailer
Type of initiativeFood redistribution
Main type of stakeholder targetedHospitality
CountryItaly
Geographical level of implementationNational
Year of implementationOngoing since 2003
Contact personMs. Rosita Zilli – Euro Coop

The ‘Buon fine’ (‘Good end’) project aims to recover still edible, unsold food products and donate them to charities and people in need. This project, carried out on a national level, is managed locally by the co-operatives. In 2011 it involved 471 shops, ten superstores and twenty supermarkets and allowed the donation of 276 tonnes of food products that accounted for an overall economic value of 1,556,864 Euros.

 

Coop Denmark

Awareness raising

Coop DenmarkActor responsible for the initiativeCoop Denmark
Type of actor responsible for the initiativeRetailer
Type of initiativeAwareness raisingm
Main type of stakeholder targetedHouseholds
CountryDenmark
Geographical level of implementationNational
Year of implementation2013
Contact personMs. Rosita Zilli – Euro Coop

In banana bunches there is often just one or two bananas which are damaged but for this reason the consumer does not buy the whole bunch. This attitude has led, so far, to throw away 6,000 bananas every day. This is why Coop Denmark decided to launch the initiative “Single Bananas”, i.e. to sell every banana separately.

 

Anti-waste workshops - Cooking Classes

Training program

Bruxelles EnvironmentActor responsible for the initiativeBruxelles Environment
Type of actor responsible for the initiativeLocal authority
Type of initiativeTraining program
Main type of stakeholder targetedHouseholds
CountryBelgium
Geographical level of implementationLocal
Year of implementation2009
Website - Not specified

Bruxelles Environment, a local authority in Brussels, has put in place a training program geared at helping households to reduce their food waste production via cooking training. The cooking workshops are offered for free to the local community to highlight techniques and benefits of the food waste reduction. 1000 people were trained in 2009.

 

Appetite for action

Promotion and awareness raising

Appetite for actionActor responsible for the initiativeSky; Global Action Plan
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedSchools
CountryUnited Kingdom
Geographical level of implementationUK and Ireland
Year of implementation2009

Appetite for Action is a new, free educational website for all Primary Schools in the UK and Ireland that helps schools tackle a range of sustainability issues through the topic of food. Developed in conjunction with teachers, the website offers schools access to free resources, from lesson plans and fact sheets through to activity ideas and films, helping pupils to reduce food waste, grow their own fruit and vegetables, understand composting and reduce waste to landfill. Plus the opportunity to take part in a school challenge to reduce their schools CO2 impact.

Schools can choose to take part in a challenge around food, waste or growing and students get the opportunity to create an online team profile, measure their activities, develop a blog on the actions taken and search out other similar schools. All challenge participants will receive a United Nations Environment Programme Certificates and enter the competition to win £3,000.

 

'Calling Time on Waste'

Informational tool

National Waste Prevention Programme by EPAActor responsible for the initiativeNational Waste Prevention Programme by EPA
Type of actor responsible for the initiativePublic authority
Type of initiativeInformation and education
Main type of stakeholder targetedBusinesses
CountryIreland
Geographical level of implementationNational
Year of implementationNot specified

The widely-disseminated brochure titled ‘Calling Time on Waste’, prepared and published by the National Waste Prevention Programme run by Ireland's EPA, is a guide on resource efficiency in the bar trade. The document, which spans approximately twenty pages, breaks down various waste streams which occur in bar/restaurant settings, explains their impact, provides practical tips for their reduction and prevention, and offers a succinct waste management checklist. The brochure also frames waste prevention in economic terms, offering examples such as “By re-tendering for waste collection, implementing a source segregation scheme and reducing food waste a pub saved £14000 per annum on waste charges”.

 

DIVE!

Documentary film

Dive the filmActor responsible for the initiativeDive the film
Type of actor responsible for the initiativeNGO
Type of initiativeAwareness raising
Main type of stakeholder targetedHouseholds
CountryUSA
Geographical level of implementationNational
Year of implementation2011

Documentary film about food wasting in the US, mainly in the retail sector.

 

European Week for Waste Reduction

Promotion and awareness raising

European Commission, LIFE+ and other partnersActor responsible for the initiativeEuropean Commission, LIFE+ and other partners
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedBusinesses, Households, Retailers
CountryEU
Geographical level of implementationEU
Year of implementation2010

3-year project targeted on waste reduction and on promoting awareness of waste reduction strategies. Program promotes sustainable waste reduction across Europe by encouraging cooperation between different stakeholders. Main aim is to induce positive changes of the Europeans consumptions habits.

 

Food Waste – "Voedselverspilling"

Promotion and awareness raising

Ministry of Agriculture, Nature and Food QualityActor responsible for the initiativeMinistry of Agriculture, Nature and Food Quality
Type of actor responsible for the initiativePublic authority
Type of initiativeInformation and education
Main type of stakeholder targetedBusinesses
CountryNetherland
Geographical level of implementationNational
Year of implementation2010

Pilot project on minimize of food waste in production inter alia by a process optimization. Main focus is on the meat production due to its huge environmental impact.

 

FoodwasteTV

Promotion and awareness raising

Valentin ThurnActor responsible for the initiativeValentin Thurn
Type of actor responsible for the initiativeNGO
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryGermany
Geographical level of implementationNational
Year of implementation2010

YouTube channel with food waste related videos (tips how to prevent and reduce losses).

 

Foodwise

Promotion and awareness raising

Do SomethingActor responsible for the initiativeDo Something
Type of actor responsible for the initiativeNGO
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryAustralia
Geographical level of implementationNational
Year of implementation2010

FoodWise is a national campaign that's organised by the action group Do Something!. The aim of campaign is to get Australians to reduce the environmental impact of their food consumption. In short, we want people to become FoodWise.

Initially, the FoodWise campaign focused on getting people to reduce their food waste. However, recent research shows that many people are unaware of the 'paddock to plate' environmental impact of food. In order to change that situation, they've expanded their campaign to help people reduce this impact.

Campaign partners and content contributors include The Australia Institute, The Food Safety Information Council, Greenpeace, Growcom, Biological Farmers of Australia and the major food charities OzHarvest, Fareshare, Second Bite and Foodbank.

 

Generation awake

Promotion and awareness raising

European CommissionActor responsible for the initiativeEuropean Commission
Type of actor responsible for the initiativePublic authority
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryEurope
Geographical level of implementationEU
Year of implementation2011

A campaign called Generation Awake is educating Europeans about making more sustainable and eco-friendly choices in their everyday lives in order to be 'smarter' consumers. The website and virtual guide centres around the idea, that we are all consumers and our shopping choices and daily habits have an effect on the planet and our own future as a human race.

Generation Awake is providing plenty of facts related to our: water supply, quality of air, waste streams, energy usage, food habits etc. and educates readers on alternatives in order to promote more sustainable choices.

 

'Great Taste, Less Waste'

Awareness campaign

Morrisons SupermarketsActor responsible for the initiativeMorrisons Supermarkets
Type of actor responsible for the initiativeRetailer
Type of initiativeAwareness campaign
Main type of stakeholder targetedHouseholds
CountryUnited Kingdom
Geographical level of implementationNational
Year of implementation2009

Following on a survey conducted of their customers, Morrisons Supermarkets found that two thirds of UK households are allowing fruit to go to waste by keeping it in the fruit bowl instead of the refrigerator, where it can last up to fourteen days longer. The same survey found that customers wanted to help more to reduce food waste, with 67% of customers stating that supermarkets have a duty to ensure the right packaging so that food stays fresh, but only 12% believing that supermarkets "get packaging right".

The survey led Morrisons Supermarkets, in 2009, to instate a campaign to help customers reduce food-related waste. The initiative has included providing storage advice, offering ‘market street’ portion choice, providing information on labelling, distributing tips for leftover cooking and ‘packaging laboratory: keep it fresh’ tests to identify what type of packaging can extend the life of specific fruit and vegetables. Activities are coordinated in-store and information is disseminated in the store as well as through the supermarkets’ website and magazine. The campaign has the stated goal of helping customers reduce the on average £600 of food thrown out per household annually.

 

Green Cook

Promotion and awareness raising

Espace EnvironmentActor responsible for the initiativeEspace Environment
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryEU
Geographical level of implementationEU
Year of implementation2010

GreenCook is aimed at reducing food wastage and to make the North-West Europe a model of sustainable food management, by in-depth work on the consumer / food relationship thanks to a multisectoral partnership.

Tools and methods are under experimentation to help consumers to improve their food management while controlling their purchasing power. They aim at changing behaviour or altering the offer (at the supermarket, in the restaurant or in the canteen). It is alas hard for them to be generalised, because of the complexity of the levers that have to be activated.

GreenCook’s ambition is to create this lever effect, by generating a dynamic that motivates all of the food players and by throwing path breaking bridges with the fields of health, welfare and economic development. Its diversified partnership intends to show the added value of united, transversal action, and to influence EU policies, in order to get a new European sustainable food model to emerge.

 

Love Food Hate Waste

Promotion and awareness raising

WRAPActor responsible for the initiativeWRAP
Type of actor responsible for the initiativeNGO
Type of initiativeAwareness campaign
Main type of stakeholder targetedHouseholds
CountryUnited Kingdom
Geographical level of implementationNational
Year of implementation2008

Love Food Hate Waste, an awareness campaign, sponsored by WRAP in the UK, aims at raising awareness on the need to reduce food waste, via the dissemination of information on reducing consumer and household food waste to achieve environmental and economic benefits. The focus of the campaign is on easy practical everyday activities which can lead to waste reduction. Since the campaign launched in 2008, WRAP estimates that 137,000 tons of food waste have been prevented.

 

Love Food Hate Waste Australia

Promotion and awareness raising

Office of Environment and Heritage (OEH), Department of Premier and CabinetActor responsible for the initiativeOffice of Environment and Heritage (OEH), Department of Premier and Cabinet
Type of actor responsible for the initiativePublic authority
Type of initiativeAwareness campaign
Main type of stakeholder targetedHouseholds, Businesses
CountryAustralia
Geographical level of implementationNational
Year of implementation2010

Love Food Hate Waste aims to raise awareness about the impact of food waste in NSW and reduce how much 'good' food we waste. Love Food Hate Waste is managed by the Environment Protection Authority (EPA) partnering with corporate, government and not-for-profit organisations committed to reducing food waste in NSW.

 

Love Green

Promotion and awareness raising

Love GreenActor responsible for the initiativeLove Green, ProSiebenSat.1, and further
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryGermany
Geographical level of implementationNational
Year of implementation2011

The Love Green wants to encourage broadcast and other media to contact them and to create their own Love Green in their respective markets. Since summer 2011 in television shows on Sat.1 and ProSieben are regularly contributions about sustainability and environmental protection. Those contributions are also later available on the LoveGreen website. In addition to various sustainability issues many other articles and information are available on the website.

 

Mass media campaign on food waste 'Eten is om op te eten', 'Hollandse Tapas'

Promotion and awareness raising

Ministry of Agriculture, Nature and Food Quality; Voedingscentrum, Milieu CentraalActor responsible for the initiativeMinistry of Agriculture, Nature and Food Quality; Voedingscentrum, Milieu Centraal
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryNetherlands
Geographical level of implementationNational
Year of implementation2010
Website: 'Eten is..' and 'Hollandse Tapas'

Famous people act in public as the "food ambassadors" to help improve awareness about the food issue among the people. Furthermore, the Ministry of Environment put a related humorous infomercial into the nation's largest radio station for three weeks. In addition, twelve minute long educational film intended to create awareness was shot. As part of the "Eten om op te eten" campaign are shopping and cooking advices and so tips for food storage.

 

Menu Dose Certa

Promotion and awareness raising

LIPORActor responsible for the initiativeLIPOR
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativePromotion and awareness raising
Main type of stakeholder targetedHouseholds
CountryPortugal
Geographical level of implementationLocal
Year of implementation2008
Websitepdf

The Menu Dose Certa project aims to reduce food waste by 48.5 kilos per year per restaurant client by 2011 and attempts to change attitudes and behaviours by raising awareness on the problem of food waste. The goal is to support restaurants in creating menus that generate notably less food waste. The project is a partnership between LIPOR, the Association of Portuguese Nutritionists, the local authorities of Espinho and local restaurants. The initiative combats food waste in restaurants, increases public awareness of the issue, and promotes a balanced diet.

The initiative kicked off at the Cristal restaurant in Espinho, generating significant media attention at regional and national level. The project will continue to be expanded with a competition among participating restaurants to produce the best recipe for a Right Serving Menu, in terms of serving size and nutritional value. Winning menus will be collected in a recipe book promoted in local media.

 

Réduisons nos déchets

Awareness campaign

ADEME (Environmental agency)Actor responsible for the initiativeADEME (Environmental agency)
Type of actor responsible for the initiativeNational authority
Type of initiativeAwareness campaign
Main type of stakeholder targetedAwareness campaign
CountryFrance
Geographical level of implementationNational
Year of implementation2005

ADEME’s national awareness campaign aimed to informing households about waste production and its prevention, for this purpose uses multiple communication channels: online resources, radio broadcasts, etc. The website offers specific practical tips related to food waste reduction at home and while shopping. Target of the program is to reduce annually 390 kg of the waste produced in France.

 

"Restaurant fines"

Promotion and awareness raising

Actor responsible for the initiativeVarious restaurants
Type of actor responsible for the initiativeBusinesses
Type of initiativePromotion and awareness raising
Main type of stakeholder targetedHouseholds
CountryUnited Kingdom, Saudi Arabia, Denmark
Geographical level of implementationLocal
Year of implementationNot specified

Kylin Buffet in UK has begun charging customers £20 if they do not finish the food on their plate from the all-you-can-eat Chinese food buffet.

The restaurant in Saudi Arabia is charging customers who fail to eat everything on their plates, claiming that wasting food is contrary to the principles of Islam.

Malaysian restaurant owner from Danish city Hjørring charging customers 4EUR as an ecological fee for their food leftovers.

 

School waste heroes

Training course and award

WRAP, School Food TrustActor responsible for the initiativeWRAP, School Food Trust
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedSchools
CountryUnited Kingdom
Geographical level of implementationNational
Year of implementation2011

School Food Waste Heroes Activity Pack has been developed from research by WRAP (Waste & Resources Action Programme) www.wrap.org.uk into the extent of food waste in schools.

The pack challenges students to become heroes by getting them to lead a group of stakeholders across the school, including caterers and lunch time supervisors, to reduce food waste in their school. The pack suggests a step-by-step approach, with a set of actions and all the supporting resources needed to help them in their task.

 

Still Tasty

Informational tool

Still TastyActor responsible for the initiativeStill Tasty
Type of actor responsible for the initiativeMulti-stakeholder
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryUSA
Geographical level of implementationUSA
Year of implementation2009

StillTasty's food storage information is drawn from multiple sources. A primary source is the food safety research conducted by U.S. government agencies, including the United States Department of Agriculture, the U.S. Food & Drug Administration, and the U.S. Centres for Disease Control and Prevention. StillTasty's content also incorporates research from state government agencies as well as several non-profit organizations and associations that conduct studies on food storage and safety. In addition, StillTasty has directly contacted food and beverage manufacturers to obtain information on optimal storage methods for specific foods and details on storage times as they pertain to both food safety and food quality.

 

Stop Food Waste

Informational tool

EPAActor responsible for the initiativeEPA
Type of actor responsible for the initiativePublic authority
Type of initiativeInformation and education
Main type of stakeholder targetedHouseholds
CountryIreland
Geographical level of implementationNational
Year of implementation2009

Web page managed by EPA, contains plenty of information for municipalities and households about the food waste prevention (cooking recipes, food storage tips, how to compost, etc.)

 

Stop Wasting Food

Promotion and awareness raising

STOP SPILD AF MADActor responsible for the initiativeSTOP SPILD AF MAD
Type of actor responsible for the initiativeNGO
Type of initiativeAwareness raising
Main type of stakeholder targetedHouseholds
CountryDK
Geographical level of implementationNational
Year of implementation2008

Stop Wasting Food is Denmark's largest movement of private consumers against food waste - a nonprofit NGO, created by the consumers for the consumers.

The movement is founded to raise public awareness about food waste through campaigns, publicity, press, discussions, debate, events and other information channels - and to equip consumers to minimize food waste. Stop Wasting Food also inspires consumers to act locally, for example by donating edible surplus food to shelters for homeless people.

 

Taste the Waste

Documentary film

Valentin ThurnActor responsible for the initiativeValentin Thurn
Type of actor responsible for the initiativeNGO
Type of initiativeAwareness raising
Main type of stakeholder targetedHouseholds
CountryDE
Geographical level of implementationEU
Year of implementation2011

Documentary film about food wasting in the EU.

 

Waste

Awareness raising

Tristan StuartActor responsible for the initiativeTristan Stuart
Type of actor responsible for the initiativeNGO
Type of initiativeAwareness raising
Main type of stakeholder targetedHouseholds
CountryUK
Geographical level of implementationInternational
Year of implementation2009

Tristram Stuart is the winner of the international environmental award, The Sophie Prize 2011, for his fight against food waste. Following the critical success of Tristram’s first book, The Bloodless Revolution (2006), ‘a genuinely revelatory contribution to the history of human ideas’, Tristram has become a renowned campaigner, working in several countries to help improve the environmental and social impact of food production. His latest international prize-winning book, Waste: Uncovering the Global Food Scandal (Penguin, 2009), revealed that Western countries waste up to half of their food, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies.

 

The Spanish Confederation of Consumer and User Cooperatives (HISPACOOP)

HISPACOOPActor responsible for the initiativeThe Spanish Confederation of Consumer and User Cooperatives (HISPACOOP)
Type of actor responsible for the initiativeNGO
Type of initiativeInformation and education. Awareness raising
Main type of stakeholder targetedHouseholds
CountrySpain
Geographical level of implementationNational
Year of implementation2012
Contact personCarmen Redondo Borge – Consumer Department in HISPACOOP – credondo@hispacoop.es

HISPACOOP, a consumer organization, carried out a project, which was funded by the National Consumer Institute, with the aim of raising awareness and educating consumers about good habits and responsible behaviours in order to reduce food waste.

We had a number of different activities consumer awareness. Included in these activities was a conference to debate this problem, and a leaflet with practical recommendations about how to plan, prepare and preserve food and how to reuse leftovers. It provides information about “best before” and “use by” date labels.

Moreover, a study was done on food waste in Spanish households. It revealed information about the food waste produced by more than 400 Spanish households, what kind of products is frequently thrown away and the reasons why households waste food. The conclusion of the analysis was the behavior and habits of consumers related to food management, through almost 3.500 online and onsite surveys. The study was completed by a list of recommendations to reduce food waste in the household.

 

European Community of Consumer Cooperatives (EUROCOOP)

Euro Coop SecretariatActor responsible for the initiativeEuro Coop Secretariat
Type of actor responsible for the initiativeNGO
Type of initiativeInformation and education. Awareness raising
Main type of stakeholder targetedHouseholds via Business
CountryEU-wide
Geographical level of implementationNational
Year of implementation2010

Economic progress in the 20th century has spread access to food and higher quality to the majority of population in industrialised countries. The average consumer currently devotes less disposable income to the purchase of food, which is available in huge quantities at relatively low prices. This increase in consumption magnifies disposable waste, too. Food waste in industrialised countries accounts for 40% and occurs mainly at retail and consumer level, whereas, in developing countries, it occurs at post-harvest and processing levels.

 

Food Waste Reduction: Case studies from the contract catering industry

Food Service EuropeActor responsible for the initiativeFood Service Europe
Type of actor responsible for the initiativeTrade association
Type of initiativeAwareness-raising
Main type of stakeholder targetedContract catering industry and other stakeholders
CountryEU
Geographical level of implementationEU
Year of implementation2014
Contact personNina Peacock

Food waste is a very important challenge and opportunity for the food supply chain, including the contract catering sector. Food Service Europe members are very active across Europe in reducing food waste and sharing good practices, at local, national and EU level. This is a consolidation of good practices to reduce food waste in the contract catering sector.

 

DiscoSoup / Schinppeldisko

Food Service EuropeActor responsible for the initiativeSlow Food Youth Network groups across Europe, other grassroots groups who decide to replicate the initiative at the local level
Type of actor responsible for the initiativeGrassroots association
Type of initiativeDiscoSoup is a way of recovering discarded food and making something tasty out of it, whilst involving of hundreds of people in a festive setting. Discarded vegetables are collected from farmers, markets and stores, chopped and prepared into a soup
Main type of stakeholder targetedCitizens, farmers, decision makers
CountryDifferent EU countries
Geographical level of implementationLocal
Year of implementationSince 2012, ongoing
Contact personeuropa@slowfood.it

In 2012, Nadja Flohr-Spence from the Slow Food Youth Network in Germany came up an idea to raise awareness of food waste that has now become a global phenomenon - the DISCO SOUP. The idea is simple: People come together in a public space to communally prepare a soup from vegetables that would otherwise have gone to waste (simply because of their appearance) to the backdrop of live music and a festive atmosphere.

 

Slow Food Earth Markets

Food Service EuropeActor responsible for the initiativeSlow Food Foundation for Biodiversity
Type of actor responsible for the initiativeNon-profit organisation
Type of initiativeFarmer markets (following specific Slow Food criteria)
Main type of stakeholder targetedFarmers, producers, citizens
CountryAustria, Bulgaria, Italy
Geographical level of implementationLocal
Year of implementationSince 2005, ongoing
Contact personeuropa@slowfood.it

Earth Markets are community-run markets where local producers offer healthy, quality food directly to consumers at fair prices and guarantee environmentally sustainable methods. Earth Markets are run so as to minimise environmental impact, for instance with waste reduction, biodegradable consumables, recycling, and energy-saving measures. Workshops are also organised at the markets to raise consumer awareness on the importance of eating local seasonal products and reduce food waste.

 

Narrative Label

Food Service EuropeActor responsible for the initiativeSlow Food Foundation for Biodiversity
Type of actor responsible for the initiativeNon-profit organisation
Type of initiativeNarrative label, providing
Main type of stakeholder targetedProducers, citizens
CountryAcross Europe (and beyond)
Geographical level of implementation-
Year of implementationSince 2012, ongoing
Contact personeuropa@slowfood.it

In 2012, Slow Food launched the first edition of the SlowPack prize 2012, held as part of Salone del Gusto 2012, open exclusively to the food producers both from Italy and the rest of the world who exhibit their products at the event. This contest aims to encourage producers to reflect on the impact that non-eco-friendly packaging has on the environment and on the flavor, aroma, and safety of their products, while awarding those who use environmentally friendly packaging.

 

Teller statt Tonne

Food Service EuropeActor responsible for the initiativeSlow Food Germany
Type of actor responsible for the initiativeNon-profit association
Type of initiativeRecovery of discarded products and public event to raise awareness
Main type of stakeholder targetedCitizens
CountryGermany
Geographical level of implementation-
Year of implementationSince 2011, ongoing
Contact personeuropa@slowfood.it

Good quality, but curved and knobbly vegetables have no chance in the food trade. Supposedly they are despised by the customer due to their shape or texture - or they just do not fit into the packaging standards of middlemen. As a result, producers have to throw quality goods often. To counteract food waste, Slow Food Germany launched the action Teller statt Tonne ("plate instead of the bin"). Volunteers gather discarded vegetables and other foods from local producers, prepare a dish distributed freely to the passersby. When sharing a meal together at long tables, visitors can then inform and learn what they can do personally against food waste.

 

FoodDrinkEurope: Preventing food wastage in the food and drink sector

Food Service EuropeActor responsible for the initiativeFoodDrinkEurope
Type of actor responsible for the initiativeTrade Association
Type of initiativeInternal member survey
Main type of stakeholder targetedEU and International Institutions, Food Supply Chain Partners, NGOs, Consumers
CountryEU
Geographical level of implementationEuropean
Year of implementation2014
Contact personTove Larsson

FoodDrinkEurope has published a progress report showcasing the concrete actions being taken by Europe’s food and drink manufacturers to tackle food wastage both within their own operations and up and down their supply chains.

The report, entitled ‘Preventing food wastage in the food and drink sector’, presents the results of an internal survey amongst FoodDrinkEurope members to identify the progress made in preventing food wastage and their future plans. This survey comes as a follow-up to the launch in 2013 of FoodDrinkEurope’s industry toolkit ‘Maximising food resources: A toolkit for food manufacturers on avoiding food wastage’, published in parallel to a joint declaration on food wastage, entitled 'Every Crumb Counts'. The survey was carried out to assess uptake of the toolkit, raise awareness about food wastage as a major societal issue and propose solutions.

The report highlights targeted actions taken to further prevent food wastage across Europe and involving large, medium and small companies alike, covering many different sectors.

 

FoodSave: Information provision and direct support

FoodSave - LondonActor responsible for the initiativeGreater London Authority
Type of actor responsible for the initiativePublic authority
Type of initiativeInformation and direct support
Main type of stakeholder targetedThe catering and food production industry
CountryUnited Kingdom
Geographical level of implementationRegional
Year of implementation2013
Contact personHannah Ashley – Project Support Officer

FoodSave is a Mayor of London programme providing free support to small and medium-sized food businesses (SMEs) across London. The programme aims to help these businesses reduce their food waste and put any surplus to good use, by making small and manageable changes such as reducing portion sizes, stock rotation or donating food to charities and farms. FoodSave aims to support over 200 food businesses by March 2015, with goals to reduce over 180 tonnes of food waste, divert over 1,000 tonnes of food waste from landfill and save businesses collectively over £360,000 a year.

 

Do you have an amusement park in your fridge?

Do you have an amusement park in your fridge?Actor responsible for the initiativeNational Food Agency
Type of actor responsible for the initiativeAgency under the Swedish government
Type of initiativeAwareness Campaign
Main type of stakeholder targetedConsumers
CountrySweden
Geographical level of implementationNational
Year of implementation2014-2015
Contact personIngela Dahlin

A household of four people in Sweden throw away edible food each year to a value of 3000-6000 SEK. (Approximately 300 – 600 EUR) Food that, if well managed, just as easily could have been eaten. So why not do something fun for the money instead? For example, go to the amusement park? The idea of the campaign is to create awareness of the problems of food waste by telling people what they can do instead with the money they save if they stop wasting food.

Stoppamatsvinnet.nu is an initiative of the National Food Agency, the Swedish Environmental Protection Agency and the Swedish Board of Agriculture.

 

Food Surplus Entrepreneurs Network

Food Surplus Entrepreneurs NetworkActor responsible for the initiativeFood Surplus Entrepreneurs Network
Type of actor responsible for the initiativeNon-profit organization
Type of initiativeNetwork and learning community
Main type of stakeholder targetedSocial innovators reducing food waste or valorising food surplus
CountryBelgium
Geographical level of implementationEurope. It also has a network of local hubs in 7 countries
Year of implementation2014
Contact personJoris@fsenetwork.org

The Food Surplus Entrepreneurs Network (FSE Network) is the European community connecting social innovators reducing food waste or valorizing food surplus. It is a learning network facilitating exchange and collaboration between food surplus entrepreneurs. Furthermore, it gives visibility to these innovations to encourage replication.

The FSE Network supports social innovators in four ways:
1. It has a virtual, international platform which connects 160 social innovators to share best practices.
2. It organises international events to physically bring together social innovators from across Europe.
3. It connects social innovators on a city or regional level in Local Community Hubs to solve challenges together.
4. It showcases the movement of Food Surplus Entrepreneurs on its online map and social media.

Moreover, the FSE Network helps local governments to reduce food waste through social innovation. It guides cities and municipalities on how they can work towards the Zero Food Waste City.

 

SIG5 Food Waste Recovery

SIG5 Food Waste RecoveryActor responsible for the initiativeSIG of Iseki Food Association
Type of actor responsible for the initiativeInternational Association
Type of initiativeSIG5 is the biggest network worldwide in the field of food waste recovery. It has more than 500 subscribers (from >60 countries) of its Webinar Series and more than 1300 members in its Linkedin group entitled: "Food Waste Recovery & Innovation 2020"
Main type of stakeholder targetedIndustries, national agencies, universities, institutes, researchers and individual professionals working in the field of food waste recovery and valorisation, either within biorefinery concept or following circular economy and smart specialisation EU actions
CountryAustria
Geographical level of implementationVienna
Year of implementation2013
Contact personCHARIS M. GALANAKIS

The SIG is aimed to:

  • Create an expert network to fill in the gap between academics, research institutes and food industry in terms of high added-value compounds recovery from agricultural by-products and food wastes
  • Provide training activities on the several aspects of food waste recovery
  • Exchange ideas, methodologies, scale up and commercialisation experiences from the source to the final product
  • Implement education and research that can lead to the potential exploitation of food wastes and agricultural by-products as a nutraceuticals resource
  • Develop and coordinate common research activities and programs in the frame of food waste valorisation and corresponding bioproducts processing

The main objectives of the SIG are the development of a network in food waste recovery field and the support of collaborations, common research and teaching projects.

  • Organising webinars, seminars & e-learning coarse
  • Organising collaborations & common publications
  • Submitting applications in joint calls (COST ACTION, Horizon 2020 etc)
  • Registered users would be able to participate in moderated discussion forums after login

The SIG is open to all interested people from academia and food industry as well as individual experts to actively contribute and collaborate.