Reduce Food Waste in Europe
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      • PA 3 Raise awareness in Hungary
      • PA7 Food waste prevention in tourism and food preparation
      • PA 8 Food waste prevention in tourism and food preparation
      • PA 9 Food Waste Prevention in Viennese schools
      • PA 10 Reduce food waste in school canteens
      • Pilot activities with Primary Schools in Italy
      • PA 12 Food Waste Prevention at households
    • Pilot actions donations and re-use >
      • PA 1 ​Food Waste Prevention in Primary Production
      • PA 2 Karakter Ernte Reuse Surplus
      • PA 4 Food donation in Warsaw
      • PA 5 Increase donations as food waste prevention in the Czech Republic
      • Food donation from Hospitals to the territory
      • PA13 Food Waste Prevention in households
    • Pilot actions food waste separate collection >
      • PA 14 Separation of food waste from residual waste
      • PA15 Optimisation of separate food waste collection
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    • PA13 Prevenzione dello spreco alimentare nelle case private
    • PA15 Ottimizzazione della raccolta differenziata negli hotel di Rimini
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      • Zvyšte dárcovství pro potravinové banky a díky tomu snižte potravinový odpad v České republice >
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PA 12: Food Waste Prevention at households

​Lack of knowledge, certain attitudes and habits lead to a huge amount of avoidable food waste in Austrian households. Every Austrian household throws an average of 300 euros a year in the garbage - and this only when considering the amounts of food that ends up in the residual waste (not included are amounts that are disposed of in organic waste, home composted, disposed of in the toilet or fed to pets).

Aim of this pilot action to #reducefoodwaste at households

The aim of the pilot action is to develop, test and evaluate waste prevention measures tailored to the needs of consumers. Therefore, a large-scale household survey was carried out between March and April 2017, which was fully answered by 2159 people.
  • Identify the knowledge, behaviours, attitudes on food waste prevention in households
  • Develop tailor-made measures to raise awareness and encourage consumers to get active to #reducefoodwaste

Expected results

  • ​infomaterial for different consumers in many languages will be created 
  • Cooperation with municipal authorities (MA 59) to ensure the created materials will be used long-term
  • reach Austrian Households to raise awareness and present them ways how to #reducefoodwaste in their home

Households care about food waste

It showed that food waste is an issue that is of concern for consumers - over 71% of respondents said they are extremely bothered when they have to dispose food.
Throwing away food also means throwing away money for 78% of respondents, and another 57% know about the lost benefit. Half of respondents also recognize that disposing of food is also associated with environmental consequences.
Grapes, apples and oranges are not stored in the refrigerator by the majority of the respondents (more than 80%), although this storage would be advantageous and, for example the shelf-life of oranges can be prolonged significantly. Regarding the handling of the expiration dates - in particular the best-before-date - the information campaigns of the last years have had a positive effect in Austria. The distinction between the best before date and the Use-by date is difficult to distinguish for respondents - however, only 1% of respondents think that products that have passed the Best-Before-Date may no longer be eaten. In the case of fruit and vegetables, bread, pastries and leftovers it is especially challenging for consumers to prevent spoilage. 

In order to avoid food waste, respondents most often try to eat the food before it has exceeded or reached its expiration date, they create new dishes from leftovers and freeze food. However preserving as jam and foodsharing are rarely used.
The evaluation of the survey as well as a subdivision of the participants into homogeneous groups with the help of a cluster analysis provided the basis for the development of the food waste prevention measures. In addition, the wishes of the consumers regarding the type and frequency of contact and kind of materials were taken into account.
​
  • Identified different food waste types
  • developed and handed out the First Aid box for Food
  • Over 4000 people reached to inform about with first aid boxes and questionnaire

The first aid box for food

The first aid box for food was distributed in Vienna in front of SPAR Austria. It contains: 
  • 10 tips about food waste prevention
  • Express marmalade/jam recipe
  • Gelling aid sponsored by Haas
  • Freezing card
  • Freezer bags sponsored by Toppits
  • Storage Circle
  • Left Over Recipes
  • Don’t forget about me – cards
  • Folder from the Viennese Foodbank
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After three months of development, the "First Aid Box" for food was presented and distributed to 2,000 consumers. It contains valuable information on the correct handling and preservation of food. It is rounded off by Toppits freezer bags and Haas gelling aid, which enables consumers to try their newly learned skills.
The contents of the box as well as possible improvements and the overall impression of the consumers were then evaluated on the basis of 300 returned questionnaires. The result was consistently positive - a majority of respondents said they are now dealing with food more carefully and will use the contents of the box again.
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  • Home
    • Contact
  • STREFOWA
    • STREFOWA Conferences >
      • conference on food waste prevention and management >
        • Conference venue
      • Let's make a change
    • Education award 2019
    • Project Award 2018
    • Blogger Award 2017
    • Roadshows
    • Go to STREFOWA
  • initiatives
  • Get active
    • network
    • join network
    • Sign Up for newsletter
    • Organize a Food Waste Hackathon >
      • Host a Food Waste Hackathon
      • What is a Food Waste Hackathon
      • STREFOWA Food Waste Hackathons >
        • Food Waste Hackathon Hungary
        • Food Waste Hackathon Poland
        • Food Waste Hackathon Vienna
        • Food Waste Hackathon Italy
        • Food Waste Hackathon Czech Republic
  • Materials
    • STREFOWA Handbook
    • Food Waste facts and tips
    • Training Materials >
      • training consumers
      • training retail
      • training food service
      • training primary production
    • Guidelines >
      • guideline consumer
      • guideline food service
      • guideline retail
      • guideline primary production
      • guideline waste management
  • Pilot actions
    • Environmental savings
    • Pilot actions to raise awareness >
      • PA 3 Raise awareness in Hungary
      • PA7 Food waste prevention in tourism and food preparation
      • PA 8 Food waste prevention in tourism and food preparation
      • PA 9 Food Waste Prevention in Viennese schools
      • PA 10 Reduce food waste in school canteens
      • Pilot activities with Primary Schools in Italy
      • PA 12 Food Waste Prevention at households
    • Pilot actions donations and re-use >
      • PA 1 ​Food Waste Prevention in Primary Production
      • PA 2 Karakter Ernte Reuse Surplus
      • PA 4 Food donation in Warsaw
      • PA 5 Increase donations as food waste prevention in the Czech Republic
      • Food donation from Hospitals to the territory
      • PA13 Food Waste Prevention in households
    • Pilot actions food waste separate collection >
      • PA 14 Separation of food waste from residual waste
      • PA15 Optimisation of separate food waste collection
  • Reports
    • Best Practices to prevent food waste
    • Food Waste in Central Europe >
      • Situation on Food Waste in Austria
      • Situation on Food Waste in Czech Republic
      • Situation on food waste in Poland
      • Situation on food waste in Italy
      • Situation on Food Waste in Hungary
  • Startseite
    • STREFOWA
    • Newsletteranmeldung
    • Über das Projekt
    • Kontakt und Presse
  • Initiativen
  • Pilotaktionen
    • Umweltbeitrag Pilotaktionen
    • Pilotaktionen zur Bewusstseinsbildung >
      • PA 8 Lebensmittelabfallvermeidung in der Tourismusbranche
      • PA 12 Vermeidung in Haushalten
      • PA 9 Bewusstseinsbildung in oesterreichischen schulen
      • Unterrichtsmaterialien
    • Pilotaktionen zur Weitergabe von Lebensmitteln >
      • PA 1 ​Vermeidung von Lebensmittelabfall in der Primärproduktion
      • PA 2 Karakter Ernte
    • Pilotaktionen zur Vebesserung der Abfallverwertung >
      • PA 14 Nutzung der organischen Bestandteile im Restmüll für die Biogasproduktion
  • Fakten und Daten
    • Best Practices zur Vermeidung von Lebensmittelabfällen
    • Lebensmittelverschwendung in Zentraleuropa
    • Lebensmittelverschwendung im Haushalt
  • Domů
    • Food Waste Hackathon Praha
  • Iniciativy
  • Fakta a čísla
    • Osvedcene postupy
    • Situace ve Střední Evropě
  • Home
    • Il Progetto >
      • STREFOWA
  • Buone pratiche
  • Azioni pilota
    • Donazione di cibo dall’ospedale al territorio
    • PA7 Prevenzione delle spreco alimentare nella preparazione del cibo in ambito turistico
    • Attività Pilota con le Scuole primarie del territorio
    • PA13 Prevenzione dello spreco alimentare nelle case private
    • PA15 Ottimizzazione della raccolta differenziata negli hotel di Rimini
  • STREFOWA Food Waste Hackathons
  • Kezdőlap
    • STREFOWA
    • #reducefoodwaste education dij 2019
    • #reducefoodwaste Projekt Dij 2018
    • Pilotní aktivity >
      • Environmentální přínosy
      • Zvyšte dárcovství pro potravinové banky a díky tomu snižte potravinový odpad v České republice >
        • Environmentální přínosy pilotní akce 5
      • PA 10 PŘEDCHÁZENÍ PLÝTVÁNÍ NA ŠKOLÁCH
  • kezdeményezések
  • STREFOWA kézikönyv
  • Food Waste Hackathon
  • Pilotok
    • Második magyar pilot –2018 március és április, Miskolc
    • környezetre gyakorolt hatásai
  • Tények
    • legjobb megoldások
    • Élelmiszer-hulladék
  • STRONA GŁÓWNA
    • STREFOWA
  • Działania pilotażowe
    • Zwiększenie darowizn żywności w ramach zapobiegania marnowaniu żywności w Polsce
    • Działanie Pilotażowe we Wrocławiu
  • Inicjatywy
  • Fakty o niemarnowaniu żywności
    • Najlepsze praktyki
    • Odpady żywności