REFOWAS - Research project illuminates food waste in Germany

The project "Reduce Food Waste" (REFOWAS) deals with the topic of preventable food waste in Germany. On the 19. March 2018 will host the final conference in Berlin. A brief insight into the methods and goals of the project.

School, refectory, food waste

Ways to reduce food waste

The research project commissioned by the Federal Ministry of Education and Research (BMBF) deals with food waste along the entire value chain. Explained goal is it with the partners (University of Stuttgart, Max Rubner Institute, Thünen institute, consumer center North Rhine Westphalia registered association) the different aspects of the To detect food waste and to develop proposals to reduce it, The study runs until the middle of 2018, but the results are already on 19. March in Berlin at the final conference presents.

The practical approach of the research project is important: a basic analysis of food waste should be done in implementable solutions lead. For example, the Thünen Institute makes case studies Fruit and vegetable cultivation and their processing and marketing; the University of Stuttgart is doing the same Bakery production and their marketing. Based on the results, the proposed solutions are determined.

First Results School Meals: Up to 50% Preventable Waste

An important aspect of the project includes the Food waste in school catering, first results have already been published. It is estimated that about 1 / 3 of school waste be avoided by simple means. The BMBF makes concrete suggestions such as: offer more child-friendly menus, control portion sizes to adjust the production accordingly. So could in kitchen, dispensing and cafeteria between 14 and 48 percent of food waste can be avoided.

Sustainable development towards a green economy

Between eight and eleven million tonnes of avoidable food ends up in our trash every year. Waste of food is not only an ethical issue, but above all an ecological problem. The Food and Agriculture Organization of the United Nations (FAO) estimates that one-third of the world's food is not used for human consumption each year. On the other hand, about 50% of all food in private households are thrown away. Reducing this waste can significantly reduce the environmental and resource demands and emissions associated with food production and consumption. This also makes the complexity of the problem clear: Food waste is no longer an exclusive matter for private consumersbut an economic problem with far-reaching consequences.

To the REFOWAS study:

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