Evaluating food waste reduction innovations in the EU
The EU has made reducing food loss and waste a key priority and one of the four pillars of the farm to fork strategy(opens in new window). Food loss and waste is generated at all stages of the supply chain, though data suggests over half is generated in households, and an additional 11 % is generated in out-of-home consumption, such as restaurants and canteens. Perishable food value chains are more affected by food loss and waste. For these reasons the EU-funded LOWINFOOD(opens in new window) project focused on food loss and waste generated in perishable food supply chains (vegetables, bread, seafood) and on food waste generated at consumption level. LOWINFOOD aimed to tackle the problem of food loss and waste through testing innovative solutions that engage stakeholders across the entire food chain. The project demonstrated a series of technological, social and organisational solutions, evaluated their impact in reducing food waste, and measured the related socio-economic and environmental effects within the targeted value chains. “We hope that the results can have a long-term impact on food sector companies to increase their awareness about the many innovations against food loss and waste,” says Clara Cicatiello, associate professor of Agricultural Economics at the University of Tuscia(opens in new window) and LOWINFOOD project coordinator. “Moreover, we delivered a set of strategies to support on a policy level the diffusion of innovations against food loss and waste.”
Testing food-saving technologies in real supply chains
LOWINFOOD involved 28 beneficiaries, including 10 research partners, eight companies, seven partners from the food sector, two public institutions supporting the replication of innovations and a communication partner. The project tested 14 innovations, most of which already existed at the level of prototype before the project. The objective of the project was to test them in real supply chains, such as households, restaurants, school canteens and bakeries. Examples include products to recognise food waste, others which save perishable food products to process and resell them, and roadmaps designed to prevent food waste in European countries.
Evaluating the innovations in diverse settings
The team measured the impact of the innovations using a three-pillar approach, with indicators measuring food loss and waste reduction with respect to a baseline, socio-economic effects and environmental impact. These indicators were defined through a multi-actor approach, together with all parties involved in the implementation of the innovations. “This was a huge effort considering the diversity of innovations (spanning from technological solutions to social innovations) and the diversity of contexts where they were demonstrated,” notes Cicatiello. Five innovations proved to be very effective in reducing food loss and waste, while the others delivered interesting results, showing which conditions allow for a better performance of the various innovations.
Follow-up research to reduce food waste
The LOWINFOOD consortium continues to spread the results of the project, through a series of events. A small group of research partners is also continuing the research about food loss and waste reduction in the Horizon Europe-funded WASTEWISE project. “We also envisage collaborations between innovators and business partners, to explore the possibility to combine different solutions to better address the needs of companies in the food sector,” adds Cicatiello.
