EU Food Loss and Waste Prevention Hub

March 2022

Dear readers,

Welcome to the March edition of the Hub’s newsletter.

Discover fresh data released by the International Food Waste Coalition on food waste from hospitality and food services across the EU in 2021, gathered using consistent measurement methodologies as well as data from Dutch supermarkets, which indicate a reduction in food waste as compared to 2018 levels.

Check out the latest studies published by WRAP and Wageningen University on reducing household food waste and plastic packaging and on helping consumers reduce food waste through date marking related visual cues, respectively.

Help the EU-funded project FOODRUS identify the legal and economic barriers to food loss and waste reduction by filling out the survey and learn more about funding opportunities in this area under the new LIFE programme calls for proposals for 2022.

Happy reading and stay safe!

News

EU LIFE programme: Calls for proposals for 2022 food waste prevention projects

The upcoming new EU LIFE Programme Calls for proposals 2022 are expected to be published on the EU Funding & tender opportunities portal on 17 May 2022.

Less food waste in Dutch supermarkets: research from Wageningen University

Of all the food offered in Dutch supermarkets in 2020, an average of 98.4% was sold. 1.6% of the food (in kilograms), did not reach consumers. Total losses have decreased by 3.6% compared to 2018.

Too Good To Go: impact report 2021

Too Good To Go is on a mission to tackle one of the planet’s most pressing issues. This report summarizes the impact they have had in 2021.

FOODRUS launches survey on legal and economic barriers to food loss and waste reduction

As part of the activities of the FOODRUS project, ACR+ invites food business operators to fill out the survey on legal and economic barriers to halt food losses and food waste in Europe.

Competition to become Scotland’s Food Waste Reduction Champion

Zero Waste Scotland launched a nationwide challenge to crown Scotland's culinary champion of food waste - a single professional or business whose recipe can turn what could have gone to waste into delectable treasure.

Higher quality, less waste of seafood (Norway)

The new product concept of the Norwegian fishing industry company Gunnar Klo AS is based on more sustainable packaging systems, improvements in quality and increased shelf life.

Consistent measurement for Scope 3 GHG emissions for the food and drink industry by WRAP

On 10 February 2022, leading organisations working in the food and drink industry came together at the Courtauld Commitment 2030 annual meeting to support the development of a shared framework for measuring the impact of their global supply chains in a consistent way.

Upcoming events

Join the Food Waste Fest on 11 & 12 May (Belgium)

Ready to fight food waste? Join the Food Waste Fest on 11 & 12 May! As a player in the food chain, you are welcome to join the workshops, keynotes, networking, and more. Follow along online on 11/5 and/or take part in Brussels on 12/5.

Resources (highlights)

Reducing household food waste and plastic packaging: research by WRAP

WRAP published research which uncovers significant opportunities to reduce household food waste and unnecessary single-use plastic packaging.

Date marking related visual cues can reduce food waste: study from Wageningen University

A recent study from Wageningen University & Research for the Ministry of Agriculture, Nature and Food Quality, in collaboration with the Dutch Nutrition Centre, the Foundation Food Waste Free United and Too Good To Go, has revealed that date marking related visual cues on packaging can help consumers to reduce food waste.

Measuring and reporting food waste in the Hospitality and Food Service sectors (2021) by IFWC

The report of the International Food Waste Coalition assembles data gathered from almost 800 sites across Europe, using consistent measurement methodologies. The results show a 20% reduction in food waste over the last 3 years.

New technologies for valorising brewers' by-products as secondary materials for value applications by AZTI Foundation

This new technological solution to revalorize brewers' spent yeast and grain as a new source of protein for food and aquafeed applications is innovative, safe and secure.

This is the monthly newsletter of the EU Food Loss and Waste Prevention Hub, incorporating information on the latest activities of its members. The newsletter is created and disseminated by the Platform’s Secretariat, within the Directorate-General for Health and Food Safety.

The contents of the newsletter do not necessarily reflect the position or opinion of the European Commission. For more information about EU actions on food loss and waste prevention, please visit the European Commission’s Food waste website.

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