Reducing the environmental footprint of the FSC through the transition into a more plant-based diet
The Danish Pilot is centred on changing the diet towards the planetary health diet by introducing alternative protein sources to partly replace the Danish meat intake, while increasing the fish intake and move towards a more plant-based diet. The aim to design and test nutritional and low footprint plates in the buffet of JTK, hence replacing especial rea meet with less environmental damaging food items.
Food loss and waste prevention opportunities lies partly in the value chain from upstream supplier to JTK, while the main opportunities are located at the downstream to JTK; i.e. at the buffet (retail and service sectors) and customer (post-consumer) stage of the FSC. Focus of the Danish pilot is to test the social readiness level for climate friendly diets, which includes not only changing the diet, but also to reduce the amount of leftovers in the cantinas.
To this end, the Danish pilot actors have put effort into cuttings of meat and fish that reduces the amount of edible post-consumer food waste. Innovation lies in the cuttings of high-quality pieces, while using the assorted cutting for minced products (hybrid as well as classical mat and fish products) to reduce the pre-customer edible food waste. Awareness raising campaigns of low footprint nutritional servings is the key citizen’s science activity (WP2) of the Danish pilot, and the effects of the awareness raising will be monitored in test trials before and after introducing opportunities for informed choices for the customers in the canteen.
FOODRUS
Ongoing | 2020-2024
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain