Category: English
-
PA31-SustainableManagement_EN
Posted on
by
Driving advanced sustainable management for the prevention and reduction of food waste in MICE Tourism. Valencia Conference Center, Word Sustainable Urban Food Center of Valencia (CEMAS)
-
PA30-DistributionChain_EN
Posted on
by
The pilot consists of analysing the critical points of the distribution chain of a school canteen that begins when the order is placed with the supplier and continues until the product leaves the kitchen to be served on the table.
-
PA29-EnviromentalSustainability_EN
Posted on
by
The ToNoWaste project aims to provide a quantitative evaluation method of solutions for the prevention and reduction of food waste, as well as their performance from the triple perspective of sustainability, environmental, social, and economic.
-
PA28-EnviromentalFootprint_EN
Posted on
by
Generally, the environmental consequences associated with food loss and waste are related to global warming and are reflected in the impact category ‘climate change,’ expressed as emissions in kg of CO2 eq.
-
PA27-ZeroWasteCooking_EN
Posted on
by
Zero Waste Austria decided to combine former expertise and experience in holding school workshops with a unique experience in reducing food waste to collect data for the ToNoWaste project and by that encourage behaviour change in households.
-
PA26-FoodWasteAustria_EN
Posted on
by
Globally, ≈ 1/3 of food is wasted – 14 % from harvest to retail (worth ≈USD 400 billion), 17 % at the retail and consumer levels. Fruits and vegetables have the highest share (32 %), followed by animal products (≈ 13 %).
-
PA25-Dissemination_EN
Posted on
by
One opportunity for dissemination in a larger group was given at a theme day about “Preparedness and food security” at Hälsingland education association, Söderhamn on 11th of April 2024
-
PA24-EvaluationLosses_EN
Posted on
by
Within the ToNoWaste project’s evaluation of agricultural outputs in the Comunitat Valenciana, a specific action focuses on assessing losses in orange production, in collaboration with COPOBLA, targeting six phases from data collection to implementing loss reduction strategies, identifying causes like quality standards, […]
-
PA23-QualitityStandards_EN
Posted on
by
The EU’s COMMISSION DELEGATED REGULATION (EU) 2021/1890 sets minimum quality conditions, termed as Class II, for marketing citrus fruits, allowing certain defects like shape, color, and skin imperfections as long as they don’t affect the fruit’s essential quality, keeping quality, or presentation.
-
PA22-ManagementHortofruit_EN
Posted on
by
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.