AVARE

AVARE - Adding value in resource effective food systems

The major losses of resources in the food value chain occur at the consumer stage, in households as well as the hospitality sector. In the hospitality sector relative food losses are the highest. For instance, in Finland food losses in the hospitality sector contribute to 20% of the food sold, whereas, in other sectors the relative amounts vary from 2 to 6%. Although numerous studies have investigated how to prevent food waste, food waste reduction and re-utilization of organic materials as a resource is still lacking impetus in many sectors and countries. This project will concentrate on identifying and evaluating of barriers, opportunities and solutions, how to prevent and reduce food waste, improve optimal use of organic waste resources to redesign the food chain and to ensure to meet consumer needs and acceptance. In parallel, this project will define the amount and composition of residues of certain areas as canteens to be used as feedstock additive in bioprocesses. The envisaged impacts include minimization of food waste and generation of bio-based products utilizing the unavoidable and non-edible portion of food waste, either from food processing or food consumption. Outputs will include processes that flexibly exploit feedstocks to reduce costs, improve sustainability and accelerate commercial end-uses. In order to achieve this acid fermentation with monoculture will be envisaged as a bioprocess that might be faster and more efficient than traditional mixed acid fermentation. The project provides a new concept to be applied for waste utilization. The study will improve the efficiency of food system by creating and supporting networks among food industries, authorities, municipalities, supermarkets, charity organisations and households to promote sustainable and safe redistribution and recycling of food. Technological and life-cycle assessments will resolve knowledge transferability and biosecurity issues and optimise performance and product quality.

Keywords: food waste, hospitality sector, valorisation of waste, waste reduction

Type: Research

Coordinated by: Dr. Saija Rasi - Natural Resources Institute Finland (Luke) FINLAND

4 partners:

  • GERMANY: University of applied Science Muenster and Technische Universität Berlin (TUB)
  • SWEDEN: Swedish University of Agricultural Science (SLU)
  • NORWAY: Østfoldforskning - Ostfold Research