News
Focus: Brussels, a leader for expertise sharing During the three years of implementation of the Pre-waste project, Brussels Environment was in charge of coordinating the development of the Pre-waste common methodology, research and expertise sharing on waste prevention good practices and feasibility studies on the transfer of some of these good practices on the partners’ territories. Brussels Environment (IBGE-BIM) is the public service in charge of environment and energy in…
Get inspired by the Pre-waste best practices From among over 100 cases identified throughout Europe, the Pre-waste partners have selected 27 best practices. From food waste prevention to repair and reuse centres, from communication campaigns to economic and legal instruments, local and regional authorities will find plenty of inspiration. 105 cases on waste prevention have been identified in 18 countries and gathered in a mapping report published in April 2011.…
The Pre-waste methodology: develop strong waste prevention plans and actions The Pre-waste common methodology aims at providing cities and regions with guidelines on how to develop or improve their local or regional waste prevention strategy. The methodology encompasses five complementary steps: assessing the situation; setting priorities and objectives; involving stakeholders; shaping and implementing the plan or action; and finally, monitoring. 1.       Assessing the situation Before preparing the plan, a waste…
Assessing waste prevention potential and results In order to facilitate the assessment of the success of a waste prevention action, the Pre-waste project developed a framework of indicators and a monitoring webtool. These instruments will provide strong support to decision-makers and technical experts in the assessment of the potential of waste reduction they can reach, and the follow-up of the results they achieved. Cities and regions need to assess the…
Tuesday, 19 March 2013 14:10

Project focus: Chianti Waste Less

The aim of the project is to contribute to the success of European and National policies on waste prevention and sustainable consumption through the implementation and monitoring of an integrated waste prevention and reduction programme in a significant and internationally known territory of Chianti (Province of Florence). The project will thus provide Member States with a relevant case study for the establishment of their waste prevention programmes by December 2013…
21/02/2013 - In Austria, freeganism – the practice of reclaiming and eating food that has been discarded – has hit mainstream media through a new reality cooking show, “Waste Cooking”. Show director David Gross, after being shocked by the food waste he encountered when he first did a “dumpster dive” in January 2012, felt that more people need to understand the consequences of Austria throwing away around 105,000 tons of…
13/02/2013 - Institution of Mechanical Engineers calls on urgent action to prevent 50% of all food produced in the world ending up as waste. A new report by the Institution of Mechanical Engineers has found that as much as 50% of all food produced around the world never reaches a human stomach due to issues as varied as inadequate infrastructure and storage facilities through to overly strict sell-by dates, buy-one-get-one…
The City of Geneva, its local partners, as well as the European Sustainable Cities & Towns Conference Preparatory Committee, have the pleasure of inviting you to the next biggest European conference on green and socially responsible economy. With governance and finance for sustainable development as the focus, the 7th European Conference on Sustainable Cities & Towns will take place from 17-19 April 2013 in the City of Geneva. The conference…
28/01/2013 - On Tuesday 22 January, the Food and Agriculture Organization (FAO), the UN Environment Programme (UNEP) and several other partners launched a new global campaign to cut food waste. The Think.Eat.Save. Reduce Your Foodprint campaign is supported by the SAVE FOOD Initiative to reduce food loss and waste along the entire chain of food production and consumption. It specifically targets food wasted by consumers, retailers and the hospitality industry,…
25/01/2013 - Restaurants have been called upon by the Sustainable Restaurant Association (SRA) to reduce their food waste, after the SRA stated restaurants waste almost five times more food than an average UK household. Hundreds of restaurants have undertaken efforts to reduce food waste, but, the SRA says, an industry average of almost half a kilo per diner is unacceptable. Research from the SRA shows that the average restaurant produces…