WP1 Best practices for food waste prevention
The project includes case studies in the serving sector in the participating countries.
Care
28 May 2021
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
2021 | Christopher Malefors | Food waste in the food service sector
15 January 2021
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
11 January 2021: Invitiation for international workshop series
What is this workshop series about?
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)
05 November 2019
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
02 September 2019
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.
02 September 2019
26 April 2019 Presentation: Evaluation of waste quantification as a method of reducing food waste in the hospitality sector
As part of the "Conference on Food Waste Prevention and Management" organized by STREFOWA (Strategies to Reduce Food Waste in Central Eu
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)
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.