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?
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.
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)
On the 9th and 10th of October the project partners of AVARE met in Berlin for the second project meeting.
The next SUSFOOD2 meeting will take place in Ghent from 27th to 29th of November.
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.
26 April 2019 Presentation: Evaluation of waste quantification as a method of reducing food waste in the hospitality sector
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
2019 | Saija Rasi | Volatile fatty acids (VFAs) and methane from food waste and cow slurry: Comparison of biogas and VFA fermentation processes
Tampio, Elina A.; Blasco, Lucia; Vainio, Markku M.; Kahala, Minna M.; Rasi, Saija E. (2019)
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 | Saija Rasi | A demand-based nutrient utilization approach to urban biogas plant investment based on regional crop fertilization
Tampio, Elina; Lehtonen, Eeva; Kinnunen, Viljami; Mönkäre, Tiina; Ervasti, Satu; Kettunen, Riita; Rasi, Saija; Rintala, Jukka (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)
2017 | Ole Jørgen Hanssen | Environmental profile, packaging intensity and food waste generation for three types of dinner meals
Hanssen, Ole Jørgen ; Vold, Mie ; Schakenda, Vibeke ; Tufte, Per-Arne ; Möller, Hanne ; Olsen, Nina Veflen et. al. (2017)
2017 | Stefan Junne | Environmental life cycle assessment of biogas production from marine macroalgal feedstock for the substitution of energy crops
Ertem, Funda Cansu ; Neubauer, Peter ; Junne, Stefan (2017)