Food

Good practices in food waste prevention and reduction

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?
Dutch Nutrition Centre: Information for consumer on food waste
Eetmaatje (Measure cup)
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 Reduction: Case studies from the contract catering industry
FoodwasteTV
Foodwise
FORWARD – Food Recovery and Waste Reduction
Koelkaststicker ja/nee (Fridge Sticker yes/no)
Generation awake
'Great Taste, Less Waste'
Green Cook
HOTREC
International Food Waste Coalition (IFWC)
Io non spreco: adotta un nonno a pranzo
Io non spreco: snack-saver bag
Love Food Hate Waste
Love Food Hate Waste Australia
Love Green
Menu Dose Certa
Narrative Label
"Restaurant fines"
Restlos Glücklich
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)
Trash Hunger, Not Food: A Guide to End Campus Food Waste
Waste

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

 

FORWARD

Food Recovery and Waste Reduction

Eurocrea Merchant srl Actor responsible for the initiative Eurocrea Merchant srl
Type of actor responsible for the initiative Training provider / Consultancy, in collaboration with a consortium of 8 EU partners, including Food Banks, VET provider, retailer association, research centre.
Type of initiative Training on food waste reduction and recollection – Awareness raising
Main type of stakeholder targeted Retailers and Charities
Country Italy, Czech Republic, Hungary, Greece, Germany, Lithuania, Netherlands, Poland
Geographical level of implementation European Union
Year of implementation 2012-2014
Contact person Gianluca 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

FoodDrinkEurope Actor responsible for the initiative FoodDrinkEurope
Type of actor responsible for the initiative Trade Association
Type of initiative Joint Stakeholder Initiative
Main type of stakeholder targeted EU and International Institutions and Food Supply Chain Partners
Country EU
Geographical level of implementation European
Year of implementation 2013
Contact person Tove 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 Group Actor responsible for the initiative The S Group
Type of actor responsible for the initiative Retailer
Type of initiative Logistical improvements & Food redistribution
Main type of stakeholder targeted Multi stakeholder
Country Finland
Geographical level of implementation National
Year of implementation Ongoing
Contact person Ms. 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 Group Actor responsible for the initiative The Co-operative Group
Type of actor responsible for the initiative Retailer
Type of initiative Industrial use
Main type of stakeholder targeted Multi stakeholder
Country United Kingdom
Geographical level of implementation National
Year of implementation 2012
Contact person Ms. 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

Eroski Actor responsible for the initiative Eroski
Type of actor responsible for the initiative Retailer
Type of initiative Food redistribution
Main type of stakeholder targeted Hospitality
Country Spain
Geographical level of implementation National
Year of implementation Ongoing
Contact person Ms. 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 Italy Actor responsible for the initiative Coop Italy
Type of actor responsible for the initiative Retailer
Type of initiative Food redistribution
Main type of stakeholder targeted Hospitality
Country Italy
Geographical level of implementation National
Year of implementation Ongoing since 2003
Contact person Ms. 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 Denmark Actor responsible for the initiative Coop Denmark
Type of actor responsible for the initiative Retailer
Type of initiative Awareness raisingm
Main type of stakeholder targeted Households
Country Denmark
Geographical level of implementation National
Year of implementation 2013
Contact person Ms. 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 Environment Actor responsible for the initiative Bruxelles Environment
Type of actor responsible for the initiative Local authority
Type of initiative Training program
Main type of stakeholder targeted Households
Country Belgium
Geographical level of implementation Local
Year of implementation 2009
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 action Actor responsible for the initiative Sky; Global Action Plan
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Schools
Country United Kingdom
Geographical level of implementation UK and Ireland
Year of implementation 2009

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 EPA Actor responsible for the initiative National Waste Prevention Programme by EPA
Type of actor responsible for the initiative Public authority
Type of initiative Information and education
Main type of stakeholder targeted Businesses
Country Ireland
Geographical level of implementation National
Year of implementation Not 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 film Actor responsible for the initiative Dive the film
Type of actor responsible for the initiative NGO
Type of initiative Awareness raising
Main type of stakeholder targeted Households
Country USA
Geographical level of implementation National
Year of implementation 2011

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 partners Actor responsible for the initiative European Commission, LIFE+ and other partners
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Businesses, Households, Retailers
Country EU
Geographical level of implementation EU
Year of implementation 2010

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.

 

FoodwasteTV

Promotion and awareness raising

Valentin Thurn Actor responsible for the initiative Valentin Thurn
Type of actor responsible for the initiative NGO
Type of initiative Information and education
Main type of stakeholder targeted Households
Country Germany
Geographical level of implementation National
Year of implementation 2010

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

 

Foodwise

Promotion and awareness raising

Do Something Actor responsible for the initiative Do Something
Type of actor responsible for the initiative NGO
Type of initiative Information and education
Main type of stakeholder targeted Households
Country Australia
Geographical level of implementation National
Year of implementation 2010

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 Commission Actor responsible for the initiative European Commission
Type of actor responsible for the initiative Public authority
Type of initiative Information and education
Main type of stakeholder targeted Households
Country Europe
Geographical level of implementation EU
Year of implementation 2011

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 Supermarkets Actor responsible for the initiative Morrisons Supermarkets
Type of actor responsible for the initiative Retailer
Type of initiative Awareness campaign
Main type of stakeholder targeted Households
Country United Kingdom
Geographical level of implementation National
Year of implementation 2009

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 Environment Actor responsible for the initiative Espace Environment
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Households
Country EU
Geographical level of implementation EU
Year of implementation 2010

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

WRAP Actor responsible for the initiative WRAP
Type of actor responsible for the initiative NGO
Type of initiative Awareness campaign
Main type of stakeholder targeted Households
Country United Kingdom
Geographical level of implementation National
Year of implementation 2008

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 Cabinet Actor responsible for the initiative Office of Environment and Heritage (OEH), Department of Premier and Cabinet
Type of actor responsible for the initiative Public authority
Type of initiative Awareness campaign
Main type of stakeholder targeted Households, Businesses
Country Australia
Geographical level of implementation National
Year of implementation 2010

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 Green Actor responsible for the initiative Love Green, ProSiebenSat.1, and further
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Households
Country Germany
Geographical level of implementation National
Year of implementation 2011

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.

 

Menu Dose Certa

Promotion and awareness raising

LIPOR Actor responsible for the initiative LIPOR
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Promotion and awareness raising
Main type of stakeholder targeted Households
Country Portugal
Geographical level of implementation Local
Year of implementation 2008
Website

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 initiative ADEME (Environmental agency)
Type of actor responsible for the initiative National authority
Type of initiative Awareness campaign
Main type of stakeholder targeted Awareness campaign
Country France
Geographical level of implementation National
Year of implementation 2005

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 initiative Various restaurants
Type of actor responsible for the initiative Businesses
Type of initiative Promotion and awareness raising
Main type of stakeholder targeted Households
Country United Kingdom, Saudi Arabia, Denmark
Geographical level of implementation Local
Year of implementation Not 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 Trust Actor responsible for the initiative WRAP, School Food Trust
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Schools
Country United Kingdom
Geographical level of implementation National
Year of implementation 2011

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 Tasty Actor responsible for the initiative Still Tasty
Type of actor responsible for the initiative Multi-stakeholder
Type of initiative Information and education
Main type of stakeholder targeted Households
Country USA
Geographical level of implementation USA
Year of implementation 2009

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

EPA Actor responsible for the initiative EPA
Type of actor responsible for the initiative Public authority
Type of initiative Information and education
Main type of stakeholder targeted Households
Country Ireland
Geographical level of implementation National
Year of implementation 2009

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 MAD Actor responsible for the initiative STOP SPILD AF MAD
Type of actor responsible for the initiative NGO
Type of initiative Awareness raising
Main type of stakeholder targeted Households
Country DK
Geographical level of implementation National
Year of implementation 2008

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 Thurn Actor responsible for the initiative Valentin Thurn
Type of actor responsible for the initiative NGO
Type of initiative Awareness raising
Main type of stakeholder targeted Households
Country DE
Geographical level of implementation EU
Year of implementation 2011

Documentary film about food wasting in the EU.

 

Waste

Awareness raising

Tristan Stuart Actor responsible for the initiative Tristan Stuart
Type of actor responsible for the initiative NGO
Type of initiative Awareness raising
Main type of stakeholder targeted Households
Country UK
Geographical level of implementation International
Year of implementation 2009

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)

HISPACOOP Actor responsible for the initiative The Spanish Confederation of Consumer and User Cooperatives (HISPACOOP)
Type of actor responsible for the initiative NGO
Type of initiative Information and education. Awareness raising
Main type of stakeholder targeted Households
Country Spain
Geographical level of implementation National
Year of implementation 2012
Contact person Carmen 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 Secretariat Actor responsible for the initiative Euro Coop Secretariat
Type of actor responsible for the initiative NGO
Type of initiative Information and education. Awareness raising
Main type of stakeholder targeted Households via Business
Country EU-wide
Geographical level of implementation National
Year of implementation 2010

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 Europe Actor responsible for the initiative Food Service Europe
Type of actor responsible for the initiative Trade association
Type of initiative Awareness-raising
Main type of stakeholder targeted Contract catering industry and other stakeholders
Country EU
Geographical level of implementation EU
Year of implementation 2014
Contact person Nina 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 Europe Actor responsible for the initiative Slow 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 initiative Grassroots association
Type of initiative DiscoSoup 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 targeted Citizens, farmers, decision makers
Country Different EU countries
Geographical level of implementation Local
Year of implementation Since 2012, ongoing
Contact person europa@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 Europe Actor responsible for the initiative Slow Food Foundation for Biodiversity
Type of actor responsible for the initiative Non-profit organisation
Type of initiative Farmer markets (following specific Slow Food criteria)
Main type of stakeholder targeted Farmers, producers, citizens
Country Austria, Bulgaria, Italy
Geographical level of implementation Local
Year of implementation Since 2005, ongoing
Contact person europa@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 Europe Actor responsible for the initiative Slow Food Foundation for Biodiversity
Type of actor responsible for the initiative Non-profit organisation
Type of initiative Narrative label, providing
Main type of stakeholder targeted Producers, citizens
Country Across Europe (and beyond)
Geographical level of implementation -
Year of implementation Since 2012, ongoing
Contact person europa@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 Europe Actor responsible for the initiative Slow Food Germany
Type of actor responsible for the initiative Non-profit association
Type of initiative Recovery of discarded products and public event to raise awareness
Main type of stakeholder targeted Citizens
Country Germany
Geographical level of implementation -
Year of implementation Since 2011, ongoing
Contact person europa@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 Europe Actor responsible for the initiative FoodDrinkEurope
Type of actor responsible for the initiative Trade Association
Type of initiative Internal member survey
Main type of stakeholder targeted EU and International Institutions, Food Supply Chain Partners, NGOs, Consumers
Country EU
Geographical level of implementation European
Year of implementation 2014
Contact person Tove 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 - London Actor responsible for the initiative Greater London Authority
Type of actor responsible for the initiative Public authority
Type of initiative Information and direct support
Main type of stakeholder targeted The catering and food production industry
Country United Kingdom
Geographical level of implementation Regional
Year of implementation 2013
Contact person Hannah 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 initiative National Food Agency
Type of actor responsible for the initiative Agency under the Swedish government
Type of initiative Awareness Campaign
Main type of stakeholder targeted Consumers
Country Sweden
Geographical level of implementation National
Year of implementation 2014-2015
Contact person Ingela 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.

The campaign 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 Network Actor responsible for the initiative Food Surplus Entrepreneurs Network
Type of actor responsible for the initiative Non-profit organization
Type of initiative Network and learning community
Main type of stakeholder targeted Social innovators reducing food waste or valorising food surplus
Country Belgium
Geographical level of implementation Europe. It also has a network of local hubs in 7 countries
Year of implementation 2014
Contact person Joris@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 Recovery Actor responsible for the initiative SIG of Iseki Food Association
Type of actor responsible for the initiative International Association
Type of initiative SIG5 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 targeted Industries, 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
Country Austria
Geographical level of implementation Vienna
Year of implementation 2013
Contact person CHARIS 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.

 

 

Io non spreco: snack-saver bag

 snack-saver bag Actor responsible for the initiative Milano Ristorazione SpA

Municipality of Milan
Type of actor responsible for the initiative Catering company

Municipality of Milan
Type of initiative Food waste prevention programme - Information and education
Main type of stakeholder targeted Primary school students
Country Italy
Geographical level of implementation Municipality of Milan
Year of implementation Ongoing since 2014
Contact person Comunicazione e Relazioni Esterne

800.710.980 (2)

“Io non spreco: snack-saver bag”: Recovery of fruit, bread, puddings, and snacks if not eaten at school for later consumption at home: each child in the classes participating in the “Io non spreco” initiative is provided with a snack-saver bag, made from washable, reusable, recyclable material.

To date, the following have signed up to the project:

  • 77 Primary schools
  • 22,050 bags distributed

 

Io non spreco: adotta un nonno a pranzo

 adotta un nonno a pranzo Actor responsible for the initiative Milano Ristorazione SpA

Municipality of Milan
Type of actor responsible for the initiative Catering company

Municipality of Milan
Type of initiative Food waste prevention programme - Information and education
Main type of stakeholder targeted Primary school students and grandad followed by the social services of the town
Country Italy
Geographical level of implementation Municipality of Milan
Year of implementation Ongoing since 2014
Contact person Comunicazione e Relazioni Esterne

800.710.980 (2)

"Io non spreco: adotta un nonno a pranzo": Socially-useful and consumer education projects for children, undertaken in collaboration with the Municipality of Milan: The schools participating in the project welcome the grandfathers followed by the social services of the city for lunch with the children.

 

Restos Glücklich

RESTLOS GLÜCKLICH e.V. Actor responsible for the initiative RESTLOS GLÜCKLICH e.V.
Type of actor responsible for the initiative Verein (not-for-profit organization)
Type of initiative Restaurant and Organisation for Education
Main type of stakeholder targeted Our restaurant is open for the general public, our workshops are mainly for schools, our cooking classes for our neighbours and also for interested groups.
Country Germany
Geographical level of implementation Mainly local, sometimes national
Year of implementation 2015
Contact person Leoni Beckmann

The vision of RESTLOS GLÜCKLICH e.V. is that food surplus is more valued again. With our projects we want people to consume more consciously and recycle more of the food they store at home. We offer for example cooking classes and run a small restaurant in Berlin-Neukölln.

We are in direct contact with supermarkets, whole sellers and farmers in order to get the products they can no longer sell, mainly vegetables, fruit and bread. Food surplus does not mean that this is already spoiled or that the “best before” date has passed. It is truly an unfortunate fact that a lot of food is discarded, because it simply takes away storage space, the shape is not right or just the packaging is damaged.

The team behind RESTLOS GLÜCKLICH e.V. works mainly voluntarily. The prices we ask for our dishes in the restaurant allow us to invest profit in educational projects and cooking classes on the topics relating to food and how each of us can reduce food waste at home.

International Food Waste Coalition (IFWC)

International Food Waste Coalition (IFWC) Actor responsible for the initiative International Food Waste Coalition (IFWC)
Type of actor responsible for the initiative AISBL
Type of initiative Value chain collaboration, children awareness
Main type of stakeholder targeted Schools
Country EU
Geographical level of implementation Italy, France, UK, Belgium
Year of implementation 2015
Contact person Thomas Candeal and Hélène Castel - IFWC

In partnership with the Food and Agriculture Organisation of the United Nations (FAO), SKOOL is our first action-driven programme to help schools adopt a comprehensive approach to reducing food waste, and to enable children to play a part in this.

Our ambition is to deliver targeted packages to those involved along the value chain - to educational teams, to cafeteria and to kitchen staff - on implementing methods to reduce waste along the whole food chain. The SKOOL programme is based on three linked projects to address food waste and loss along the food chain:

  1. CHILDREN’S AWARENESS: TO BRING BACK THE VALUE OF FOOD

    We give children the opportunity to become involved by using teaching materials and interactive food waste assignments/activities in schools during lessons or extracurricular time. The FAO and the IFWC have developed a comprehensive education kit to be used in schools to allow pupils to learn about, to understand and to take action
  2. FOOD OPTIMISATION: TO RETHINK PROCESSES AND PRACTICES

    By tracking food waste in kitchens and at the children’s level, we can understand more about why schools waste food and where. Once this is done, we can then identify actions to reduce this which we can test with schools and kitchen staff. We have teamed up with LeanPath, a food waste monitoring and tracking system, in order to optimise the process and to reduce food waste in the kitchen
  3. IMPROVED ORGANISATION OF COLLABORATION BETWEEN THE DIFFERENT PLAYERS IN THE SUPPLY CHAIN - LEVERAGING THE POWER OF THE VALUE CHAIN

    Food optimisation helps us identify the reasons for waste resulting from regulations, contracts, markets, logistics, industry and producers. After collecting information from food optimisation, the IFWC initiated discussions to look at the opportunities for collaboration across the value chain. The coalition will work on setting up guidelines on how to implement collaborative action to reduce food waste along the value chain.

HOTREC

HOTREC (Hotels, Restaurants & Cafés in Europe) Actor responsible for the initiative HOTREC (Hotels, Restaurants & Cafés in Europe)
Type of actor responsible for the initiative European Trade Association
Type of initiative Awareness campaign and industry guidelines
Main type of stakeholder targeted Hospitality establishments
Country EU
Geographical level of implementation European
Year of implementation 2017
Contact person Alexis Waravka

Today 1/3 of the food produced every year is thrown away while 1/4 of it would be enough to feed the world population. With the world population rising to 7.5 billion inhabitants, the scarcity of resources makes the reduction of food waste and its collection to develop food donations an absolute priority to fight hunger and poverty.

The hospitality industry, although a small waster, has developed practical guidelines for its 1.8 million SMEs (91% being micro-sized enterprises) to further reduce food waste, as well as recommendations to manage food donations jointly with the European Federation of Food Banks (FEBA).

Dutch Nutrition Centre: Information for consumer on food waste

Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre) Actor responsible for the initiative Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre)
Type of actor responsible for the initiative Public authority
Type of initiative Public information on food waste
Main type of stakeholder targeted Consumers
Country The Netherlands
Geographical level of implementation National
Year of implementation 2009 and on
Contact person info@voedingscentrum.nl

The ‘Voedingscentrum’ gives objective information for consumers how to reduce their food waste, related to ‘buying, cooking en storing’ food.

Eetmaatje (Measure cup)

Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre) Actor responsible for the initiative Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre)
Type of actor responsible for the initiative Public authority
Type of initiative Eetmaatje is a measuring cup for pasta, rice and couscous that indicates portion sizes
Main type of stakeholder targeted Consumers
Country The Netherlands
Geographical level of implementation National
Year of implementation 2014
Contact person info@voedingscentrum.nl

The ‘Eetmaatje’ helps consumers to measure the right portion of uncooked pasta, rice and couscous. In 2014 the Netherlands Nutrition Centre (Voedingscentrum) launched the ‘Eetmaatje’ because people often cook too much pasta, rice and other similar products. People overestimate a portion or simply use the entire package which makes pasta and rice one of the most wasted food products. However studies show that 60% of consumers want to waste less by measuring portion sizes. By cooking the right portions of pasta and rice, most households can cut their food waste by 2.5 kg (5%) a year. The ‘Eetmaatje’ is a tool to help do just that.

Koelkaststicker ja/nee (Fridge Sticker yes/no)

Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre) Actor responsible for the initiative Stichting Voedingscentrum Nederland (Netherlands Nutrition Centre)
Type of actor responsible for the initiative Public authority
Type of initiative Ja/Nee Koelkaststicker is a sticker to stick inside the fridge to see where fruit, vegetables and eggs stay fresher for longer
Main type of stakeholder targeted Consumers
Country The Netherlands
Geographical level of implementation National
Year of implementation 2015
Contact person info@voedingscentrum.nl

The ‘Koelkaststicker ja/nee’ helps consumers to store 12 different fruit, vegetables and eggs in the right place: yes or no in the refridgerator. In 2015 the Netherlands Nutrition Centre (Voedingscentrum) launched the sticker because the right storage keeps products fresher for longer. One main reason for wasting fruit and vegetables is spoilage. By storing products the right way, food perishes less fast and thus reduces food waste.

Trash Hunger, Not Food: A Guide to End Campus Food Waste

 A Guide to End Campus Food Waste Actor responsible for the initiative Universities Fighting World Hunger; The Campus Kitchen Project; The Rockefeller Foundation
Type of actor responsible for the initiative NGO
Type of initiative Information and Education
Main type of stakeholder targeted Universities
Country International
Geographical level of implementation National
Year of implementation 2017
Contact person Ruthie Wofford

Food waste on university and college campuses is rampant. Currently, over 1 million kg of food is wasted every year at US universities alone. This guide, and its companion website, provides information about campus food waste, resources for reducing food waste at a personal and institutional level, and success stories about students who successfully changed the way their campus handles leftover food.