ToNoWaste’s Post

Let’s reduce consumer food waste! Solutions from the European Consumer Food Waste Forum Our partners ILVO (Instituut voor Landbouw, Visserij- en Voedingsonderzoek), Collaborating Centre on Sustainable Consumption and Production (CSCP), ICLEI, University of Bologna (Alma Mater Studiorum – Università di Bologna) and University of Copenhagen (Københavns Universitet) were part of the panel discussions about different topics such as: “Reducing #consumer #foodwaste: challenges and opportunities”; “Designing, monitoring and evaluating your consumer food waste prevention action”; “Actions to reduce consumer food waste by #policymakers, with a focus on #cities and #regions”; “Actions to reduce consumer food waste in #schools and #universities”, and had the opportunity to foster the results and aims of the #CHORIZOproject. All the information here: https://lnkd.in/df9eN76C

The European Commission has taken a significant step towards reducing food waste by proposing new targets to be achieved by 2030. The proposal aims to reduce food waste by 10% in processing and manufacturing and 30% (per capita) in retail and consumption, including restaurants, food services, and households. As well as tackling food waste, the plan includes: ➡️ Plans to adopt a soil monitoring law to improve soil health across the EU. This initiative will gather data on soil health and make it accessible to farmers and other soil managers, aiming to achieve "healthy soils" by 2050. ➡️ A focus on promoting sustainable agricultural practices by facilitating the safe use of genomic techniques, develop climate-resilient crops, reduce chemical pesticide usage, and ensure the availability of diverse, sustainable, high-quality seeds and reproductive material for plants and forests. Let's applaud the European Commission's efforts to combat food waste and promote sustainability in the food industry. Only by working together can we reduce waste, enhance food security, and pave the way towards a more sustainable future. https://lnkd.in/dddR7HsF #Sustainablefutures #europeancommission #foodwaste

#snsinstitutions #snsdesignthinkers #designthinking Conserving natural resources through food loss reduction: Production and consumption stages of the food supply chain Abstract Globally, attention has been drawn to the increasingly alarming rates of food loss and waste (FLW) along the food supply chain (FSC) and its contributions to the depletion of the natural resources and rise in greenhouse gas emissions. Within the past decade, discovery of the rippling impacts of this interrelationship has generated an increased sense of urgency in efforts amongst scholars, global leaders, government and non-government agencies to research, and formulate comprehensive plans and goals to address and reduce the rates of global FLW. Not only does FLW lessen the quantity of available food, but also, the availability of the many natural resources required to produce food. This will become an important factor when the world population increases by more than 30% by the year 2050. Although advances have been made, still 1.3 billion tons of food are wasted every year due to various underlying causes and challenges. This enormous quantity of wasted food also represents an increase in usage of natural resources. In the United States (U.S.), food and agriculture consume up to 16% of energy, almost half of the land, and account for 67% of the nation's freshwater use (NRDC, 2017). The rate of natural resource depletion is not sustainable, and it endangers the ecosystem. Multiple reports have cited the first and last stages of the FSC as the most significant contributors of FLW and environmental resource depletion. This literature review attempts to provide a comprehensive assessment of the intricacies of the FSC, the multi-variable causes of global FLW at the production and consumption stages, its environmental implications and the necessary sustainability compliant actions. Introduction Worldwide, one-third of all food produced is lost or wasted, equating to approximately 1.3 billion tons (Gustavsson, Cederberg, & Sonesson, 2011). Methods This paper serves as a systematic review of the currently available body of literature on global food loss and waste along the food supply chain including the causes and potential solutions. It then reviews the literature regarding the relationship between food loss and waste and natural resource depletion and sustainability. Ultimately, it is focused on the first and last stages of the food supply chain, namely the production and consumption stages and the contributions and impacts of loss and waste at these two stages. Summary Report.” In addition, the terms sustainability and sustainable agriculture are referenced frequently. To provide context, these terms are referred to by the defining parameters of the United States Department of Agriculture (USDA) and Environmental Protection Agency (EPA).

The US government agencies, including the Food and Drug Administration, the Department of Agriculture, and the Environmental Protection Agency, have released a preliminary plan to combat food waste. The proposed strategy outlines four key objectives and potential actions that could be taken to achieve the national goal of reducing food loss and waste by 50% by 2030. The plan emphasizes prevention of food loss in the production and distribution stages, reducing waste among consumers and businesses, increasing organic waste recycling, and supporting circular economies. The agencies are seeking public input on the draft strategy by January 5. https://buff.ly/4ad1VJO #FoodWasteReduction #SustainableFoodSystem

46% reduction in food waste in two corporate canteens, serving up to 1800 people daily over six months 🚀 Want to find out more? My paper, "Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens," has just been published in the Sustainability Special Issue, focusing on "Sustainable Food Waste Management in Foodservice Establishments 2nd Edition." 🌱✨ In this case study, we delved into seven impactful actions that resulted in a 46% reduction in food waste in two corporate canteens, serving up to 1800 people daily over six months. The outcomes? Preservation of 343 kg of food waste, saving over 450,000 kcal in nutritional value, and achieving net economic savings of over 15,500 Euros. Plus, environmental savings of more than 31 tonnes CO2 eq. and 213 mPt PEF. Excited about the impact and grateful for the team's dedication! If you're interested in diving into the details, let's connect. 💫 And if you want to talk about it, you can find me today and tomorrow at the #GFFA, stand 15 💬 https://lnkd.in/dmmvkkcd #Sustainability #FoodWasteReduction #CorporateResponsibility #ResearchImpact #Publication

"By integrating KWI's advanced DAF technology, food industry players in New Zealand and beyond are not only elevating their environmental stewardship but also enhancing their overall productivity and operational excellence." https://lttr.ai/AQTRj #DissolvedAirFlotation #PivotalSolution #WastewaterTreatment #FoodIndustry #InnovationDrivesProgress #AdoptingCuttingEdgeTechnologies #CustomerSUniqueRequirements #SignificantLeapForward #EfficientlyRemovingPollutants #ChemicalOxygenDemand

Smart packaging that fights food waste Packaging that lowers food waste? It seems too good to be true but scientists say it’s possible, in fact, it already exists! https://lnkd.in/eabMDKU4 Source: Food Navigator Basque Culinary Center #FoodFunFacts #TechRevolution #TheFoodGlobalEcosystem #FoodIndustry

Join us online on Thursday April 4, 4 PM PT/ 7 PM ET, for a Climate Action Party: Reducing Food Waste! Did you know wasted food alone accounts for 8% of global greenhouse gas emissions, more than the emissions of the aviation and shipping sectors combined? According to the U.N. Food and Agriculture Organization, 30% of food is wasted globally across the entire supply chain. This wasted food ends up in landfills where it decomposes and produces vast quantities of methane, a potent greenhouse gas. Food date labels—those notices that say “Best If Used By,” “Use By,” or “Sell By”—are a big part of the problem. They are unregulated, so companies decide their own food date labels. This lack of consistency leads to confusion among consumers, who then discard perfectly good food, contributing to landfill waste. The Food Date Label Act proposes to standardize food date labels. A standard food date label system doesn’t cost the consumer, doesn’t cost the company, and doesn’t cost the government. It is one of many solutions to our food waste problem. Hear from our panel of experts Lily Herd of ReFED, Tori Oto from Harvard Law School Food Law and Policy Clinic, Regina (Anderson) Harmon of Food Recovery Network, with guest moderator Jessica Craven, and get a clear view of the food waste problem, date labels, the solutions, and then take actions on the Climate Action Now app to advocate for effective public policy! About Our Action Parties Each Action Party has an environment-related topic and a featured guest who is an expert in that topic. We combine learning with action-taking in a highly interactive and engaging hour. The actions are prepared in advance to help participants take the most impactful action in the shortest period of time. Action parties are free and open to all who seek a more just and sustainable world, but we welcome donations to help us continue our mission of creating a just and liveable planet for all. Join us!! #climateactionnow #foodwaste #fooddatelabelingact #methaneemmissions #greenhousegasemissions https://lnkd.in/ghAHAyr8

As we indulge in Easter chocolates 🍫, let's also reflect on the environmental impact of #FoodProduction 🧅. Its impact on the climate encourages companies to minimise their emissions. #Odour removal is crucial, especially for facilities near communities. DESOTEC's mobile filters offer a compact solution for emissions from various sources, including #wastewater from food processing. Opting for DESOTEC means saving on disposal costs while prioritizing #sustainability. Explore more in our dedicated page: https://lnkd.in/etdY8_Sj #FoodProcessing #OdourEmissions #WasteWaterTreatment #WaterReuse #FiltrationSolutions