EU Food Loss and Waste Prevention Hub

The WASTELESS project will host an online event on 14 May 2025 to present and gather feedback on five innovative food waste measurement tools, supporting their wider adoption and implementation.

The EEA evaluates biannually the EU progress on waste prevention, with this editions’ focus on food waste, calling for stronger policies, and better data use to support circular economy goals.

EIT Food South is sharing a research project aimed at identifying the most effective policies, initiatives, and best practices to address food loss and waste across Southern European countries.

The CHORIZO project analysed 395 food waste interventions across Europe and developed two composite indices to support stakeholders in deciding which type of intervention may be the most efficient to reach the objectives.

Through an integrated and holistic action plan and targeted events and challenges, 40 schools have reduced food waste by 30% through the support of Lille Metropole.

New guidelines to support food businesses such as producers and manufacturers in donating surplus foods to food banks.

As part of the STOP-WASTE project, hotel staff in Greece shared how using the STOP-WASTE measurement tool helped them understand and reduce food waste in their daily operations.

Co-funded by the SMP action grants, the FoodWIN project has supported Belgian hospitals in achieving an average 30% reduction of food waste and saving €45,000 annually.

Over 30 Greek hotel chefs and managers shared food management practices through a STOP-WASTE project survey, helping create a best practice guide to reduce food waste in hotels.