In Sweden, it is estimated that about a quarter of all food purchased never gets eaten, but is thrown away. This means unnecessary production and often long transportation, leading to a waste of raw material and energy.

A fifth of all food consumed in Sweden, e.g. 1.4 bn. portions, is consumed within the so called hospitality sector (hotels, restaurants/canteens and catering). One of the actors - Eurest Services - runs restaurants at private companies, universities and schools all over Sweden. They have 120 restaurants with approximately 60.000 me...

Published in Detailed factsheets

Several good practices identified deal with the coaching of families in France, Sweden and Belgium in waste prevention and making use of their testimonies and achievements to act as local information relays towards the media and other households.

Their aim is to demonstrate that a series of simple actions can reduce waste generation by households and to quantify the reduction potential.

In the Brussels Capital Region, the following pilot project was implemented

Sampling: 6 households with a variety...

Published in Detailed factsheets
Friday, 31 August 2012 13:55

Social enterprises to tackle food waste

31/08/2012 - Combining an efficient business model and a charitable purpose, a young British company helps to prevent food waste on the market and gives inspiration to other initiatives.

Jenny Dawson's social enterprise, Rubies in the Rubble, is based on coming up with solutions to her twin concerns of food waste and finding employment opportunities for women who have fallen on hard times and need a helping hand to rebuild their lives.

One of Dawson's innovations h...

Published in News