Avoiding and reducing surplus bread at the retail and consumer level by awareness raising leading ultimately to behavioural change
As a result of the initial work of the Slovakian demo, the main problems identified were: overproduction, low bread prices and the distribution of surplus bread. One way to prevent and reduce the waste is through behavioural change of consumers that can bring about a transformational change throughout the whole bread value chain backwards.
The main "hot spots" identified were activities taking place in households, retail and HORECA sector. Due to the absence of official statistical data the preliminary estimates were made according to which production contributes by 5%, HORECA by 15%, retail by 30% and households by 50% to the waste in the bread value chain. Actions to reduce the waste focused largely around citizen science activities which included research activities with households, development of a zero waste (bread) cookbook, a campaign for supermarket customers, e-learning material for schools and an alliance of supermarkets for sharing the best practices. A communication plan was developed with the aim to raise the awareness of the public on food waste issues (workshops, webinars, presentations, events, conferences, videos, topical articles, blogs and news releases). A webpage in Slovak was developed for communication, information and research purposes: www.jedloniejeodpad.sk. Its domain translates into "food is not the waste".
FOODRUS
Ongoing | 2020-2024
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain