The main aim of WP2 is to convert food waste into high value products. Acid fermentation in plug-flow reactors is used to implement an economical feasible method to use food waste as feedstock for bioprocesses. First, we collect and characterize the waste material from different canteens, which are delivered from the project partners.
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?
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)
Bergström, Pauline; Malefors, Christopher; Strid, Ingrid; Hanssen, Ole Jørgen; Eriksson, Mattias (2020)
The German research partner Institute for sustainable Nutrition started a survey which examines efficient measurements for reducing
26 April 2019 Presentation: Evaluation of waste quantification as a method of reducing food waste in the hospitality sector
2017 | Christina Strotmann | Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach – The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform
Strotmann, Chrsitina; Niepagenkämper, Linda; Göbel, Christine; Flügge, Fara; Friedrich, Silke; Kreyenschmidt, Judith (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)