Blog

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 […]

Summary by: Tamás Szallabek From: VIMOSZ According to the UN Food Waste Index 2021, most data on food waste (FW) are available from households; there are fewer measurements being conducted in other sectors. In the hospitality sector, which is the third biggest source of FW, significant gaps exist in terms of data availability (UNEP 2021).

Summary by: Luminita Ciolacu and Sofia Reis (alphabetically) From: ISEKI-Food Association The global mushroom market is expected to reach 21 million tons in 2026, leading to an estimated 105 million tons of the agricultural waste: the spent mushroom substrate (SMS). To foster the sustainable progress of the mushroom industry, it’s imperative to attenuate this environmental

By: Tamás Szallabek From: VIMOSZ In our last article, we went through the state of food loss and waste (FLW) in the fine dining sector and potential causes behind it. To not end this story on a sour note, let us take a look at the good initiatives and practices that are already in existence.

By: Berta Redondo From: Europatat (European Potato Trade Association) The European initiative “EU Code of Conduct on Responsible Food Business and Marketing Practices” has launched the Agri-food Code of Conduct tool. Developed by the European Cluster Collaboration Platform, the new tool is aimed to allow anyone interested in the Code of Conduct to: To get access

Summary by: Luminita Ciolacu and Sofia Reis (alphabetically) From: ISEKI-Food Association The spent mushroom substrate (SMS)is an agricultural waste which culminates to the mushroom industry in a financial burden of EUR 150 million annually.  For 1kg of freshly harvested mushrooms, 5 Kg of SMS is accumulated, generating 60 million tons of this by-product over a

By: Tamás Szallabek From: VIMOSZ (Hungarian Hospitality Employers’ Association) Berlin – United Against Waste (UAW) marked its 11th anniversary with a renewed commitment to combat food waste and advance climate protection measures. The decision was made during the 11th annual general meeting held in Berlin, hosted by United Against Waste in collaboration with the Federal Association of the

By: Charis M. Galanakis R&I Director, Galanakis Laboratories Adjunct Professor, Taif University Director, Food Waste Recovery Group Editor-in-Chief, Discover Food Editor-in-Chief, Discover Environment Email: charismgalanakis@gmail.com Food loss and waste constitute a pressing global challenge of immense proportions, resulting in the squandering of approximately one-third of the planet’s food production, equivalent to a staggering 1.3 billion

Summary by: Luminita Ciolacu and Sofia Reis (alphabetically) From: ISEKI-Food Association The high volume of by-products generated by the wine industry have a huge environmental impact which affects their economic sustainability and competitiveness. The circular economy concept proposes reducing food waste by reusing it for development of new products and/or applications. Can winery by-products be

By: Stefan Ferlin, Katharina Stollewerk From: LVA The reduction of waste is at the forefront of all efforts towards improved sustainability. Less waste means a lower need for upcycling-, recycling- and circularity technologies and innovations. However, complete elimination of waste is currently not feasible. While it is important to strive for the implementation of optimization