Worldwide 1.4 billion tons of food waste are produced per year. Round about one third of the food produced ends up as food waste or food loss. Food loss emerges at the earlier stages of the supply chain (field, transportation etc.) and food waste on the end (retail, consumer). E.g. 45% of the global fruit and vegetable harvest ends up as food waste. The generation of food waste is significantly higher in industrialized countries than in emerging and developing countries. Especially consumers in sub-Saharan Africa and in South and Southeast Asia generate hardly any food waste. In contrast, food losses tend to occur in the global South, for example due to faulty cold chains. Nevertheless, the numbers tell that, the whole supply chain must be addressed to reduce and prevent food waste or to add value to it.
In September 2015 the United Nations passed by all member states the Sustainable Development Goals (SDG´s). SDG 12 “Sustainable Production And Consumption“ aims in subitem 12.3 to halve the amount of food waste per capita worldwide by 2030, regarding the whole supply chain, including post-harvest losses.
In the European Union all member states are required to work on food waste due to the Waste Framework Directive, which was passed in May 2018. In detail they are forced to halve the food waste in out-of-home-gastronomy. To this end, they should develop measures for reducing food waste and continuously measure the resulting waste.
The objective of AVARE (Adding Value in Resource Effective Food Systems) is to minimize food waste as well. Furthermore, the project conducts research aiming at generating bio-based products with food waste. Under the leadership of LUKE Natural Resource Institute in Finland, Ostfoldforsking – Ostfold Research in Norway and two German institutes the Institute of Biotechnology of Technical University Berlin and Institute for sustainable Nutrition at the University of applied Science in Münster, work together to help halving EUs food waste until 2030.