06 December: Guideline for participation in the voluntary agreement “Reduction of food waste in the out-of-home sector”
With regard to the achievement of the German National Strategy for Food Waste Reduction, dialogue forums for different stages of the supply chain were established.
28 May 2021: Infosheets for schools and daycare targeting food waste reduction
Within WP5 the German research partner Institute for sustainable Nutrition developed infosheets, aiming to ta
6 May 2021: LUKE Video on volatile fatty acids
Natural Resources Institute Finland (Luke), is an expert in biomass processing and valorisation.
15 January 2021: Ways out of the covid-19 crisis - Results online survey
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.
11 January 2021: Invitiation for international workshop series
What is this workshop series about?
18 December 2020: CutFoodWaste2020
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.
13 May 2020: AVARE online meeting
On the 13th of May the project partners of AVARE came together for the third project meeting.
09 October 2019: AVARE meeting in Berlin
On the 9th and 10th of October the project partners of AVARE met in Berlin for the second project meeting.
27 November 2019: Mid-term Seminar in Ghent
The next SUSFOOD2 meeting will take place in Ghent from 27th to 29th of November.
07 October 2019: Survey on food waste by the Institute for sustainable Nutrition
The German research partner Institute for sustainable Nutrition started a survey which examines efficient measurements for reducing
26 April 2019 Presentation: Food waste within the Swedish public sector
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
02 April 2019: Presentation "Quantification and actions in food services"
At the Swedish-Brazilian food waste knowledge exchange workshop introduced Mattias Eriksson (SLU) c
06 May 2019: First results of case studies in Germany
The Institute of sustainable Nutrition in Münster (Germany) finished food waste measurements in three schools.
20 April 2019: Conference on Food Waste Prevention and Management in Vienna
#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
20 February 2019: The German cabinet passes a new „strategy on reducing food waste”.
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.
20 February 2019: Mattias Eriksson presents AVARE in Berlin
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”.
28 November 2018: AVARE launched in Germany
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.
05 June 2018: Kick-off meeting in Helsinki
The Consortium of Saija Rasi (Luke), Christina Strotmann (University of Applied Scie
Contact
Fachhochschule Münster
Institut für Nachhaltige Ernährung (iSuN)
Corrensstraße 25
48149 Münster
Tel. +49 251 83-65570
isun()fh-muenster()de
ERA-Net SUSFOOD2
The project AVARE "Adding value in resource effective food systems" is a transnational project of the ERA-Net SUSFOOD2, funded by national funding agencies – Ministry of Agriculture and Forestry, Finland, Federal Ministry of Food and Agriculture, Germany, The Research Council of Norway and Formas, The Swedish Research Council – and co-funded by the European Union´s Horizon 2020 research and innovation programme.