EU Food Loss and Waste Prevention Hub

The CHORIZO capacity building programme equips participants with practical skills and insights on leveraging social norms to reduce food waste, while facilitating connections with experts.

A recent nudging experiment in Norway demonstrated that targeted behavioural interventions helped most participants reduce food waste, increase awareness, and adopt better waste-reduction strategies over an eight-week period.

The FOOD-RULES initiative defined a tool-based methodology to measure surplus food generated in university canteens and a system to facilitate donations to food banks.

Project Wasteless has been awarded a 1st place at Hungary’s 2024 European Week for Waste Reduction (EWWR) awards. The programme is nominated to represent Hungary at the international level in the public administration category.

A new collaboration between Hungarian Food Bank and courier service Wolt enables donations of smaller quantities of surplus food, including meals.

The BREADCRUMB project was featured at Fruit Logistica 2025 in Berlin, where partners Anecoop and Lehmann Natur presented innovative approaches to reducing food waste linked to marketing standards.

EIT Food is sharing a report aimed at identifying the most effective policies, initiatives, and best practices to address food loss and waste across Southern Europe.

The Italian study identifies consumer segments based on 1600 consumers in six European countries and their understanding of date labels, highlighting their impact on household food waste.

Project Wasteless has launched the Wasteless Wedding Guide, a practical resource with tips and strategies designed to help couples reducing the environmental footprint of their special day.

The FOLOU project has released a free, two-week online course titled "Understanding Food Loss". The course is offered by the University of Reading via the FutureLearn platform.