Blog

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

By: Berta Redondo From: Europatat (European Potato Trade Association) On 7 and 8 November, the European Commission organised in Brussels the annual meeting of the EU Platform for Food Losses and Waste. WASTELESS, through the attendance of our partner Europatat, was present in the meeting on 7 November 2023 afternoon.  In the agenda, several speakers

By: Elif YÜCEL, Food Engineer, MSc, General Secretary of SETBİR From: SETBIR In Türkiye, 4.9 million loaves of bread are wasted daily, and 50% of the vegetables and fruits produced are lost. In the service sector, 4.2 tons of food and 2,000 L of beverages are wasted per business per year. The Ministry of Food

By: Tamás Szallabek From: VIMOSZ (Hungarian Hospitality Employers’ Association) The catering industry was responsible for 7% of the generated food waste in 2022 (EPRS, 2022). Fortunately, this share is declining as in 2012 the share of the industry was 13% (EPRS, 2022). Although Europeans are on a promising journey, in the UK the hospitality and

By: Romans Vorss From: Europatat (European Potato Trade Association) This report describes part of a study conducted by the European Commission’s Joint Research Centre (JRC) to support the impact assessment of a legislative proposal on setting binding food waste reduction targets. The report focuses on the results of a public consultation and a survey of Member