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.
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
2021 | Louise Bartek | Life cycle assessment of fish oil substitute produced by microalgae using food waste
Barteka, Louisa; Strid, Ingrid; Henryson, Kajsa;Junne, Stefan; Rasic, Saija; Eriksson, Mattias
Within WP5 the German research partner Institute for sustainable Nutrition developed infosheets, aiming to ta
Natural Resources Institute Finland (Luke), is an expert in biomass processing and valorisation.
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?
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.
Bergström, Pauline; Malefors, Christopher; Strid, Ingrid; Hanssen, Ole Jørgen; Eriksson, Mattias (2020)
Eriksson, Mattias; Malefors, Christopher; Callewaert, Pieter; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Strid (2019)
The German research partner Institute for sustainable Nutrition started a survey which examines efficient measurements for reducing
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 | 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)
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”.