Category: English
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PA41-NewSurvey_EN
Subjective acceptance of food waste reducing actions determines the likelihood that these actions will be continued in the future and the potential that the actions will be taken up by others. Succesful actions have a high quality, are seen as not just effective in diminishing food waste but also as efficient in terms of time…
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PA40-InternationalConference_EN
In this context, on October 8th, 2024, CEMAS and EUFIC organized an international event in València to address cities’ capacity for action in preventing and reducing food waste. The event featured keynote speeches, expert panels, and participatory workshops. Representatives from over 10 European cities, several city networks, the European Commission, and the UN Department of…
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PA39-QualityParameters_EN
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 flow line of units that present superficial defects (known as ‘ugly fruit’) despite…
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PA38-Behaviouralintentions_EN
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 what extent message processing variables and attitudes towards food waste have an influence…
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PA37-Upcycledfood_EN
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 food upcycling. Some of the by-product materials of the food and beverages manufacturing…
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PA36-FoodWaste_EN
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 days in two primary schools of the Municipality of Halandri in December 2023.
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PA35-Stakeholderdissemination_EN
Completed steps in the ToNoWaste project are reported on the website Results – ToNoWaste under “Deliverables”. A bit down the same page, short summaries of the practical work conducted under the heading “Practice abstracts” are presented.
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PA34-AI-driven inspection_EN
With the help of Tecnalia, EROSKI pilot project focuses on developing a cutting-edge system for inspecting the quality of fresh produce, like potatoes, using advanced technologies such as X-ray, hyperspectral imaging, and near-infrared. These technologies allow for a deeper and more precise assessment of the internal and external qualities of the produce. The system combines…
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PA33-SocialAPP_EN
In order to reach as many people as possible in the project countries, project partner akaryon developed an APP for collecting data from end consumers. The special feature: the partners planning activities with end consumers can adapt the surveys to their needs. On the one hand to adapt the language, on the other hand to…
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PA32-CaritasCommunityCooking_EN
Caritas Vienna held a cooking workshop on 8th August 2024, as part of their pilot action to combat food waste, particularly focusing on fresh fruits and vegetables.The workshop took place at the community kitchen of Caritas Community Cooking in Vienna’s 10th district. Launched in spring 2023, this pilot began with planning, networking, and training the…