Blog

By: Gabriella Szurovecz From: VIMOSZ Even small efforts to reduce food waste can make a meaningful difference. Whether it is planning purchases more carefully, making better use of leftovers, or minimizing kitchen waste, every action contributes to a more sustainable food system. One inspiring example is Copenhagen’s renowned Noma, widely regarded as a pioneer in sustainable gastronomy

By: Gabriella Szurovecz From: VIMOSZ Food waste generation affects every household, although to varying degrees. Ideally, prevention would be the best solution, but when that is not possible, there are several methods available to utilize organic waste instead of disposing of it in mixed garbage. Increasingly, articles and online resources discuss these options, with composting being one

By: Gabriella Szurovecz From: VIMOSZ Food waste is an issue that affects every age group, from children in schools to adults in households and professionals in the food industry. But the earlier the awareness begins, the greater the long-term impact can be. This raises an important question: when is the right time to start teaching and practicing

By: Gabriella Szurovecz From: VIMOSZ In recent years, we have been hearing more and more about food waste as a global issue. At both the global and European levels, numerous initiatives aim to raise awareness of its importance in society and to highlight the need for action. From these many initiatives, we have picked a few that,

By: Luminita Ciolacu and Sofia Reis, From: ISEKI-Food Association, Austria Over the past years, the WASTELESS project has demonstrated how coordinated communication, stakeholder engagement, and knowledge sharing can accelerate progress toward reducing food loss and waste (FLW) across Europe’s food systems. By combining digital outreach, scientific dissemination, collaborative networking, and practical training initiatives, the project reached an estimated

By: Dejan Gradisar and Miha GlavanFrom: Jožef Stefan institute, Department of Systems and Control Reducing household food waste is one of the key challenges in achieving more sustainable food systems. However, measuring food waste reliably at household level remains difficult, as existing methods often rely on self-reporting, questionnaires, or manual diaries that can be time-consuming and

By: Maria Helena Gomes and Dalila VieiraFrom: Colab4Food – Collaborative Laboratory for Innovation in the Agri-Food sector.20 May 2026 The global food system faces a critical challenge: more than one-third of all food produced is wasted, amounting to approximately 2,500 million tons annually. This inefficiency squanders natural resources and contributes significantly to greenhouse gas emissions.

By: Ezgi Doğan Cömert and Burçe Ataç MogolFrom: Hacettepe University, Food Quality & Safety Research Group.18 May 2026 Türkiye is a leading producer of agricultural products, particularly fruits, vegetables, and nuts. However, the country faces a significant environmental and economic challenge in food loss and waste (FLW) management. According to the Turkish Foundation for Waste

By: Concha ÁvilaHead of European Projects, FIAB7 May 2026 Reducing food loss and waste has become a strategic priority for the European Union, as well as a complex challenge when it comes to translating ambitions into real and measurable progress. At the heart of this challenge lies a key question: how can waste be measured

By: Margarida BentoFrom: Federação das Indústrias Portuguesas Agro-Alimentares (FIPA)7 May 2026 FIPA’s strategy is centred on the overarching goal of showcasing the agri-food industry’s commitment to providing consumers with products that are increasingly nutritious, safe, sustainable and affordable. With these principles in mind, FIPA’s strategic pillar in the area of sustainability is to mobilize the