Reduce Food Waste in Europe
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    • 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
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    • Food Waste in Central Europe >
      • Situation on Food Waste in Austria
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    • Donazione di cibo dall’ospedale al territorio
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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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Pilot action to reduce food waste by donating or re-using food

​Food Waste Prevention in Primary Production (PA 1)

Food is lost or wasted throughout the whole supply chain, from initial agricultural production down to final household consumption. Production of food starts at the field and at the farm. Within Pilot Action 1 the focus on waste prevention is laid on fresh fruits and vegetables in Vienna and hinterlands which due to different reasons do not reach the next step of the supply chain either processing or distribution and retail.

Within the last years more and more research was done to identify losses and gather data in the first stages of the food production. Still there is a big gap to be closed even though previous research showed that there is a significant part of food loss quantities which occur in the production and processing phase. The losses in the primary stage have different reasons and differ from the respective product. 

In order to prevent food losses in primary production different solution are possible. One of the most important and established initiatives in terms of preventing food waste in primary production, concrete at farmer's level are gleaning activities, mostly conducted in the form of gleaning networks.

Gleaning means picking fruits and vegetables not harvested by farmers. Fruits and vegetables are used by the collectors themselves or are given to charitable institutions involved in food redistribution, which in the most cases are happening by gleaning networks.

In Austria no coordinated gleaning activities could be detected. There were some single initiatives but mainly due to organisational or logistical reasons, no sustainable gleaning initiative could have been installed. 

Within PA1 it should be recognised which kind of gleaning activity fits best for our involved farmers (gleaning actions done by individuals or by a group of volunteers). Out of the results an evaluation of the first implementation phase will be conducted. Elaboration of optimization measures will be done and tested by another gleaning phase in order to establish sustainable gleaning actions to reduce food waste in primary production.

Increase donations as food waste prevention in the Czech Republic (PA5)

Food re-use/donation has been identified by the Czech Ministry of Environment which has food waste in its gesture as one of the key methods to reduce the amount of food ending in landfills. Food Banks are considered the most important tool for this at the moment, as long as earlier prevention is still not possible.

Since the change in methodological counting of VAT for donated food at the end of 2014, the amount of food donated to Food Banks has grown considerably (only in 2016 they have received over 1000 tons of food compared to 5000 tons between 2006-2015).

A further increase in donations is expected from 2018 when a new amendment will come into force regarding the obligation for stores of over 400 sq. meters of donating food to charitable organizations. To ensure that this excess in donated food will be distributed on time before it perishes, the Prague Food Bank would like to find ways how to preserve it and thus prolong the time for distributing.

Connected to this, this pilot action will combine the new methods of preserving food with raising awareness among children who will visit the Prague Food Bank to learn more about the value of food, food waste and Food Banks.

​Redistributing post-harvest food waste or new marketing channel for discarded vegetables from farms in Austria (PA02)

The Pilot Action started with a feasibility study to survey primary production and marketing of
vegetables in the functional urban area (FUA) Innsbruck and surrounding. The study is focused on
vegetables for human consumption, due to the large production areas close to Innsbruck and the
large quantity of food waste.

Together with stakeholder detailed information about possibilities, requirements and willingness to
implement and use new marketing channels were gathered; same as the interest to market and use
discarded vegetables.
Interviewpartners are representing the sectors 1 – primary production, 2 – food processing, 3 –wholesale, retail, 4 – food service.

Results from the Feasibility Study

​A lot of different discarded vegetables are available in the FUA Innsbruck
• interest is existing by:
• farmers to market
​• sector 2 – 4 to use … discarded vegetables
• what is missing: the link between these sectors

Aim of the pilot actions

A platform should be established to provide information about discarded vegetables
and to market them.
  • One partner will be the primary production sector; farmers who are interested in participating and marketing discarded vegetables.
  • Other partners will be companies and consumers interested in using these vegetables.
  • Through the platform the missing link will be provided: information where to get discarded vegetables.
During springtime 2017 we will prepare with different stakeholders the first version of the platform. This
platform will be implemented in summer 2017 within the next harvesting season. With all the feedback, information and reaction gathered in the first period the platform will be adapted through the next winter season to start with a beta-platform in the harvesting season 2018.

Questions to be clarified

To get started and to find the right design for the platform a lot of questions need to be clarified like: Logistic, financial and legal aspects. ​

To raise the consciousness of the inhabitants in order to reduce
the amount of the food waste in Hungary (PA 3)

More than half of the food waste in the world is occurs in households. This pilot actions’s primary aim is to prevent the food from becoming waste, with the additional benefit of increasing the consciousness of the inhabitants. This pilot action is supported by SPAR Hungary Ltd. Due to the impact of this activity, the future routines of inhabitants such as purchasing and eating habits may change. This motivating force can also have a social impact, because people can donate the food, that they do not need anymore, but is still good food. In these food-saving actions, the food will help people in need distributed by charity.
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Aim of the first pilot action: 

Changing the bad – food wastage – habits of the population; reducing the amount of the food waste; offering the surplus food to donation. 

Stakeholders:

SPAR Hungary Ltd.
Hungarian Málta Charity

Next steps– future plans

​Recurring food-saving actions will be organized. These actions aim reaching the inhabitants and changing their consciousness and donating the food surplus of the inhabitants to people in need. Based on the experience from the pilot actions, the main aim is to reach the best practices on reducing the food-waste.

To reach more people with the message of food waste, this pilot action 3 got expanded to also raise awareness and to organize different campaigns in which consumers can blind taste SPAR products with different expiration to be more aware of the difference of best-before-date and expiration date to reduce food waste at the supermarket and in households. 
Read more about this pilot action to raise awareness
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Financed by:
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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