The main aim of WP3 is to assess food waste management solutions recommended from WPs 1 and 2. This will be done using Life Cycle Assessment and similar methodologies to calculate the environmental but also the economic and social impact from different actions preventing or valorising the food waste.
It should not only be discussed, but we must also act! The AVARE project aims to reduce food waste and achieve the goal 12.3 of the Sustainable Development Goals. By interacting with partners of the out-of-home catering sector in stakeholder workshops and interviews a direct influence can be carried out. Due to the fact that these stakeholder workshops can reach a whole range of important players in the food service sector, the project AVARE focuses on this form of cooperation. The European project FUSIONS already proposed recommendations concerning policies, practices and effective approaches for food waste prevention and reduction in the EU (Website FUSIONS). Some actions were also suggested by the European project Refresh, which focused on the reduction of avoidable waste and improved valorization of food resources by taking an innovative, systemic approach to curb food waste through a holistic "Framework for Action" (Website Refresh). A focus in AVARE lies on the practical implementation of measurements in practice to detect and evaluate the efficiency of different actions.
Eriksson, Mattias; Malefors, Christopher; Callewaert, Pieter; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Strid (2019)
2018 | Mattias Eriksson | Identification and modelling of risk factors for food waste generation in school and pre-school catering units
Stehen, Hjördis; Malefors, Christopher; Röös, Elin, Eriksson, Mattias (2018)
2017 | Mattias Eriksson | From quantification to reduction - identification of food waste reduction strategies in public food services
Malefors, Christopher; Eriksson, Mattias; Persson Osowski, Christine (2017)
2017 | Christina Strotmann | Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities
Strotmann, Christina; Friedrich, Silke; Kreyenschmidt, Judith; Teitscheid, Petra; Ritter, Guido (2017)
2017 | Christina Strotmann | A Participatory Approach to Minimizing Food Waste in the Food Industry – A Manual for Managers
Strotmann, Christina; Göbel, Christine; Friedrich, Silke; Kreyenschmidt, Judith; Ritter, Guido; Teitscheid, Petra (2017)