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Written by: Tamás Szallabek From: VIMOSZ Last year VIMOSZ spent most of its time testing the WASTELESS tools and methodologies in different environments along the food supply chain. Previously we wrote about our work in the food industry sector testing the WASTELESS Blockchain technology in Italy. In the following article in the series VIMOSZ’s experience will be […]

December 11th, 2024 Summary by: Carole Liechti and Jeanine Ammann From: Agroscope In 2022, around 1.05 billion tons of food were wasted globally at consumer level, despite the fact that food waste is preventable (United Nations Environment Programme, 2024). Therefore, it is crucial to implement effective measures to tackle food waste at the consumer level and

Written by: Ylva Haglund From: Scottish Wholesale Association The title of this blog could also be ‘Scottish wholesaler cuts food waste by 33%’, because that is what happened when Mark Murphy Dole, a leading fresh produce wholesaler, worked with the Scottish Wholesale Association and Zero Waste Scotland, Scotland’s circular economy public body, to tackle food

Written by: Zhuang Qian, Wu Chen From: SDU Life Cycle Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense, Denmark Food Loss and Waste (FLW) challenges the global commitment to sustainably transforming food systems (EU, 2020; FAO, 2019). As a major inefficiency within food supply chain, FLW remains insufficiently understood, making it difficult

Written by: Tamás Szallabek From: VIMOSZ The International Food Waste Coalition (IFWC) is a non-profit organisation dedicated to addressing food waste in the European contract catering sector. Formed with a vision aligned with the United Nations Sustainable Development Goal 12.3—to halve global food waste by 2030—the coalition brings together major players mostly from the contract catering sector

By: Andrea Adelmo Della Penna (WIISE) and Celestina Coccia (Federalimentare) The first experiments have begun in Italy related to the use of WASTELESS Blockchain, designed and implemented by a project partner WIISE. The tool, which aims to facilitate the measurement and monitoring of food waste in sector companies and to report data based on current

Written by: Dr. Ítala Marx Department of Analytical Chemistry, University of Cordoba, Spain Chemistry Institute for Energy and Environment, University of Cordoba, Spain Email: itala.gouveia.marx@uco.es Food waste is one of the most pressing environmental and social issues today. Approximately 33% of food produced for human consumption (FAO, 2011) is wasted. In the EU, over 58

Summary by: Alexandra Esteves, Carlos Ribeiro, Kamila Soares, Miguel Castro Food waste (FW) in restaurants is a significant issue in the food service sector. Various factors contribute to this waste, including purchasing, preparation, cooking, storage, and service processes. In particular, waste from plate scraps and leftovers is a notable concern, especially in restaurants offering buffet

Written by: Tamás Szallabek From: VIMOSZ Contributors: Berta Redondo and Andrea Adelmo Della Penna What is it The European Platform on Food Losses and Waste was established by the European Commission (EC) in 2016 to identify solutions for reducing food loss and waste (FLW). This initiative aligns with the Farm to Fork Strategy and aims

By: Dr. Deolinda Silva Food loss and waste represents a huge obstacle when we look for the circularity of food systems. The inefficiency of the supply chain, where significant quantities of food are lost at various stages from production to consumption, results in the loss of valuable resources but also exacerbates environmental impacts, contributing to