Proyectos

One of the most pressing environmental issues is the unsustainable production and consumption of food. Reducing food loss and waste across the entire supply chain, from production to consumption, is crucial for achieving sustainable food systems. Food waste not only squanders valuable resources such as water, land, and energy but also contributes to climate change through greenhouse gas emissions. Additionally, it impacts food security, availability, and prices.

A resilient food system must be sustainable, requiring integrated approaches to minimise food loss and waste. Global and local actions are essential, including the adoption of technologies, innovative solutions like e-commerce platforms and mobile food processing systems, as well as best practices to manage food quality.

In the EU, the food service sector accounts for 12% of all food waste. This sector is diverse, comprising hotels, restaurants, contract and event catering, each with different structures and services. Addressing food waste in this industry requires closing knowledge gaps by developing guidelines, collaborating with third parties, and engaging both businesses and consumers.

The FoodConscious project aims to support stakeholders in the food service industry by providing them with the necessary skills to efficiently manage food resources and prevent waste, fostering a more sustainable and responsible approach to food consumption.