Institute of Sustainable Nutrition (iSuN)
WP2 Food waste valorisation
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.
WP1 Best practices for food waste prevention
The project includes case studies in the serving sector in the participating countries.
Companies of out-of-home catering
06 December 2021
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.
2021 | Christina Strotmann | Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis
Strotmann, Christina; Baur, Vanessa; Börnert, Nora; Gerwin, Paula
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?
18 December 2020
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.
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)
2020 | Pauline Bergström | Sustainability Assessment of Food Redistribution Initiatives in Sweden
Bergström, Pauline; Malefors, Christopher; Strid, Ingrid; Hanssen, Ole Jørgen; Eriksson, Mattias (2020)
2019 | Mattias Eriksson | What gets measured gets managed – Or does it?
Eriksson, Mattias; Malefors, Christopher; Callewaert, Pieter; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Strid (2019)
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
26 August 2019
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 August 2019
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.
2019 | Christopher Malefors | Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria
Malefors, Christopher; Callewaert, Pieter; Hansson, Per-Anders; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Ingrid; Strotmann, Christina; Eriksson, Mattias
2019 | Sara Corrado | Food waste accounting methodologies: challenges, opportunities, and further advancements
Corrado, Sara; Caldeira, Carla; Eriksson, Mattias; Hanssen, Ole Jørgen; Hauser, Hans-Eduard; Holsteijn, Freijavan; Liu, Gang; Östergren, Karin; Parry, Andrew; Secondi,Luca; Sten
2018 | Mattias Eriksson | The tree structure – A general framework for food waste quantification in food services
Eriksson, Mattias, Persson Osowski, Christine; Björkman, Jesper; Hansson, Emma; Malefors, Christopher; Erikson, Emelie; Ghosh, Ranjan (2018)
2018 | Mattias Eriksson | Mapping of food waste quantification methodologies in the food services of Swedish municipalities
Eriksson, M.; Lindgren, Samuel; Persson Osowski, Christine (2018)
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 | 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 | 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)
20 February 2019
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”.
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.