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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

By:  Ana Novo Barros (WASTELESS Coordinator) From: UTAD In the context of a circular economy and industrial symbiosis, the valorization of by-products holds paramount importance. As industries worldwide grapple with the pressing need for sustainable practices, the focus has shifted from linear production models, which typically involve a straightforward path from raw material extraction to

By: Gabriele Sapienza From: WIISE What is blockchain? Blockchain is a technology that records transactions in a secure, transparent, and immutable manner. It is a decentralized digital ledger that allows multiple parties to share access to the same information at the same time, ensuring the integrity and veracity of the data without the intervention of