Month: December 2023
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TONOWASTE partners at Copobla Cooperative in Valencia for Sustainable Waste Reduction Demosites
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In the pursuit of global sustainability, the TONOWASTE initiative is advancing its commitment to environmentally friendly practices by collaborating with key partners at a demosite pilot in Valencia. The project aims to evaluate the effectiveness of waste reduction strategies, placing a strong […]
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PA22-ManagementHortofruit_ES
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La gestión de los centros hortofrutícolas se centra en el acondicionamiento de productos agrícolas frescos, especialmente cítricos, en los que operaciones como el tratamiento, la refrigeración y el control de existencias influyen significativamente en la calidad de la fruta y en las […]
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PA22-ManagementHortofruit_EN
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The management of hortofruit centers focuses on conditioning fresh agricultural products, particularly citrus, where operations like treatment, refrigeration, and inventory control significantly impact fruit quality and potential losses, necessitating effective stock management to minimize degradation and ensure optimal supply for commercial orders.
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Sustainable Solutions for Food Loss and Waste Prevention: A Comprehensive Portfolio
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The challenge of addressing food losses and waste throughout the supply chain extends beyond economic concerns, impacting the interconnected realms of society and the environment. This necessitates the establishment of sustainability as a resilient development paradigm, where considerations of consumption, production, and […]
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PA21-ZeroWasteCooking_DE
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Die Caritas Wien veranstaltete in Zusammenarbeit mit der Caritas-Lebensmittelbank Le+O ein Zero-Waste-Cooking-Event am Viktor-Adler-Markt, bei dem die TeilnehmerInnen verschiedene übrig gebliebene Lebensmittel für die Zubereitung von Mahlzeiten verwendeten und so das Engagement der Gemeinschaft und die Nachhaltigkeit förderten und Einblicke in nachhaltiges […]
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PA21-ZeroWasteCooking_EN
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Caritas Vienna hosted a Zero Waste Cooking event at Viktor-Adler market, collaborating with Caritas food bank Le+O, where participants used diverse leftover food to prepare meals, fostering community engagement, sustainability, and offering insights into sustainable cooking as part of the ToNoWaste project.