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.
Within WP5 the German research partner Institute for sustainable Nutrition developed infosheets, aiming to ta
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.
2020 | Daniele Matzembacher | Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction
Matzembacher, Daniele Eckert; Brancoli, Pedro; Moltene, Laís Maia; Eriksson, Mattias (2020)
2020 | Mattias Eriksson | Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals
Eriksson, Mattias; Malefors, Christopher, Bergström, Pauline; Eriksson, Emelie; Persson Osowski, Christine (2020)
On the 13th of May the project partners of AVARE came together for the third project meeting.
Eriksson, Mattias; Malefors, Christopher; Callewaert, Pieter; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Strid (2019)
On the 9th and 10th of October the project partners of AVARE met in Berlin for the second project meeting.
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.
The Institute of sustainable Nutrition in Münster (Germany) finished food waste measurements in three schools.
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)
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 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”.