EU Food Loss and Waste Prevention Hub

With this work programme, the EU will invest around €13.5 billion in research and innovation that will shape the future of Europe. Under Cluster 6 Food, Bioeconomy, Natural resources, Agriculture and Environment, there are several funding opportunities for topics related to food waste.

The Basque Government, with the coordination of Elika, launched an awareness campaign aimed at Basque society with the slogan "Food is not to be discarded". The campaign is part of the Basque Strategy against Food Waste.

New data from members of the International Food Waste Coalition show that food waste has dropped by more than 20% across Europe’s hospitality and food service sector since 2019.

The online workshop organised by the University of Copenhagen in the framework of the FOODRUS project, which aims to prevent food loos and waste, and to promote resource efficiency across all stages of the agri-food value chain, took place on 23 January.

Ireland's Roadmap sets out a number of priority actions to bring the focus on food waste prevention, across key sectors in the food supply chain, together in a coherent manner.

Experimenting with meal reservation solutions to reduce food waste in French canteens. A project conducted by the French Ministry of Agriculture and Food.

A study carried out by researchers at the Council for Agricultural Research and Economics in Italy looked at the relationship between adherence to the dietary guidelines and food waste behaviors in Italian families.

The Portuguese United Against Waste Movement put together a book with recipes that help consumers fight food waste in their homes. Consumers can search by type of food and quickly and easily find a solution to use particular leftover ingredients.

In an experiment conducted across 5 corporate restaurants in France, the International Food Waste Coalition found that 80% of plate waste is generated by just 15% of consumers.

The tool allows consumers to measure their food waste and its economic and environmental impacts, while providing educational content to correct wrong eating habits and behaviours.

In this episode of 'Dare to Host' podcast, HOTREC interviewed Mr Carlos Henriques, a restaurant owner based in Finland about sustainability practices, managing food waste and his wishes for transmitting his knowledge to others.