EU Food Loss and Waste Prevention Hub

Co-legislators have provisionally agreed on food waste reduction targets to be met by Member States by the end of 2030.

Succeeding Philip den Ouden, Gerda Verburg will play a key role in advancing the organization’s goal of reducing food waste by 50% by 2030.

The fund will help British farmers and charities redistribute surplus food, reducing waste and cutting associated costs.

The CARE project’s circular pilots programmes will help households reduce food and textile waste through expert advice, tailored insights and regular community meetings. The project runs in five regions across Europe.

Developed by the Natural Resource Institute Finland, the Lukeloki app helps food service operators track and reduce food waste.

The OECD report reviews global food loss and waste policies, emphasizing the need for clearer targets, better coordination, and evidence-based strategies to meet SDG Target 12.3.

The report identifies 35 key drivers of food loss in primary production, based on 76 studies, offering sector specific solutions to tackle the issue.

A Wageningen University & Research report examines the climate footprint of food loss and waste, providing qualitative and quantitative insights for policymakers.

This report details the first year of implementation of Ireland's Food Waste Charter.

The Impact Report 2024 presents the key results from numerous projects, challenges, and monitoring initiatives launched over the past year in the Netherlands.

This report provides an overview of food banks in Sweden, focusing on the food redistribution efforts and key challenges in the sector.

This case study highlights how City Lab successfully reduced food waste by nearly 50% in just 13 months, preventing over 900 kg of waste. The project benefitted from an action grant under the EU Single Market Programme.

Developed by the Environmental Protection Agency of Ireland, this checklist-based guidance helps businesses track progress and take action to reduce food waste in distilling.

Environmental Protection Agency of Ireland has released guidance to help breweries reduce food waste while also identifying value in unavoidable waste.

Developed by WWF Beijing and the Chinese Academy of Sciences, this guide offers practical strategies for catering businesses, with a focus on small and medium-sized enterprises.