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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

By: Luminita Ciolacu and Sofia Reis From: ISEKI-Food Association WASTELESS will be involved on the 29th of September in the 4th International Day of Awareness of Food Loss and Wastes (IDAFLW) and invites you all to take action! Reducing food loss and waste is a shared responsibility and in the hands of each of us:

Less food waste could bring lower EU food prices and decrease greenhouse gas emissions, says new JRC report By: Berta Redondo From: Europatat (European Potato Trade Association) According to the latest report published by the European Commission’s Joint Research Centre, households in the EU could save up to 220-720 euros on average every year.  The

Sustainable Growth is the key theme in Anuga 2023 By: Tamás Szallabek From: VIMOSZ (Hungarian Hospitality Employers’ Association) The global food industry is facing major challenges: With a growing population of around 10 billion people by 2050, there is also rising demand for foodstuffs. At the same time, the threat of global climate change, water