The Institute of sustainable Nutrition (iSuN) conducted an online survey with catering companies from Germany in October 2020. Results are shown in the factsheet below.
What is this workshop series about?
NORSUS, the norwegian research partner of the AVARE projekt was able to successfully complete a research project on food waste in the food and catering industry.
On the 13th of May the project partners of AVARE came together for the third project meeting.
On the 9th and 10th of October the project partners of AVARE met in Berlin for the second project meeting.
The next SUSFOOD2 meeting will take place in Ghent from 27th to 29th of November.
The German research partner Institute for sustainable Nutrition started a survey which examines efficient measurements for reducing
The "Conference on Food Waste Prevention and Management" organized by the STREFOWA initiative took place on the 25 and 26th of April in Vienna.
26 April 2019 Presentation: Evaluation of waste quantification as a method of reducing food waste in the hospitality sector
The Institute of sustainable Nutrition in Münster (Germany) finished food waste measurements in three schools.
#reducefoodwaste Organized by STREFOWA “Strategies for reducing food waste in central Europe” this conference will have a look on the complete food supply chain to manage and prevent
26 February 2019: WP1 meeting in Oslo. Presentation of national strategies and discussion of data evaluation and case studies
The further approach of working package 1 “Best practices for food waste prevention” was discussed. Considering data and r
The goal 12.3 set in the agenda 2030 is very ambitious and can only be achieved nationally with all stakeholders along the food supply chain.
The German Federal Ministry of Food and Agriculture started “Too good for the bin – Dialogue on the prevention of food waste in out of home catering”.
Münster, 28 November 2018 | The EU project AVARE is one of the research projects on sustainable food funded by the Federal Ministry of Food and Agriculture.
AVARE “Adding value in resource effective food systems” officially started in May 2018. The research project is separated in 6 Work Packages: