Author: sala
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PA39-QualityParameters_ES
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In the standardisation and packaging phase of the fruit and vegetable sector, the selection operation represents a significant critical point in the loss of foodstuffs. In its factories, the selection process begins at the packaging stage.This involves the removal from the main […]
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PA39-QualityParameters_EN
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In the standardisation and packaging phase of the fruit and vegetable sector, the selection operation represents a significant critical point in the loss of foodstuffs. In its factories, the selection process begins at the packaging stage.This involves the removal from the main […]
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PA38-Behaviouralintentions_GR
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This research is being conducted as a master’s thesis for the fulfilment of the Joint International Master’s Programme in Sustainable Development at the University of Graz, Austria. Specifically, this research is a case study on Austrian households that seeks to evaluate to […]
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PA38-Behaviouralintentions_EN
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This research is being conducted as a master’s thesis for the fulfilment of the Joint International Master’s Programme in Sustainable Development at the University of Graz, Austria. Specifically, this research is a case study on Austrian households that seeks to evaluate to […]
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PA37-Upcycledfood_GK
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Surplus food, which is avoidably or unavoidably generated in the food supply chain, should be used for human consumption according to the food resources management hierarchy. Surpluses of eatable and edible material may be used in two possible ways, food redistribution and […]
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PA37-Upcycledfood_EN
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Surplus food, which is avoidably or unavoidably generated in the food supply chain, should be used for human consumption according to the food resources management hierarchy. Surpluses of eatable and edible material may be used in two possible ways, food redistribution and […]
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PA36-FoodWate_GK
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It is estimated that massive catering of institutions such as hospitals, military units and schools, generates significant amounts of food waste. The generation of food waste during free school meals in Greek primary schools was examined by direct weighing for 5 consecutive […]
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PA36-FoodWaste_EN
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It is estimated that massive catering of institutions such as hospitals, military units and schools, generates significant amounts of food waste. The generation of food waste during free school meals in Greek primary schools was examined by direct weighing for 5 consecutive […]
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Successful Technical Workshop on Sustainability Assessment in Food Waste Prevention Held in Valencia
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Yesterday, November 25, the Technical Workshop titled “Challenges in Evaluating the Sustainability of Food Waste Prevention and Reduction Actions” took place at ESIC Valencia. The event, part of the dissemination activities for the ToNoWaste project (WP2 and WP3), proved highly successful, both […]
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Launch of the Agro·Lab ToNoWaste Accelerator
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The Agro·Lab ToNoWaste Accelerator is a groundbreaking initiative aimed at fostering sustainable agri-food solutions to prevent and reduce food loss and waste. This program is driven by València Innovation Capital, a partner of ToNoWaste project in València, alongside UJI Castellón, Mercavalència, Cuinatur, […]