Circular solutions for keeping food waste out of Central Europe's schools

Programme 2021 - 2027 Interreg VI-B Central Europe

Date of latest update: 2025-03-13

Description

Description (EN):

The EU Waste Framework Directive, the EU Circular Economy Action Plan, the EU Green Deal and national environmental legislation give high priority to waste prevention as it has significant potential to reduce environmental impacts. Improved resource use (for waste prevention) and the use of waste as a resource are key challenges for CE and central to the transition to a circular economy. It is estimated that about 20% of all food produced (88 mil tons) is wasted in the EU every year. This leads to unacceptable social, environmental and economic impacts. The reduction of food waste is therefore of particular importance as accordingly land, water and energy consumption associated with production can be reduced, as well as biodiversity losses also in the CE region. The urgency and challenge of combating food waste are highlighted also by UN SDG Target 12.3 and the ECs Circular Economy Package is calling for an EU-wide reduction in food waste of 30% by 2025 and 50% by 2030. This is especially challenging for some CE regions, where awareness of this issue is still lacking. The same applies to the targets set in the Waste Framework Directive to recycle 65 % of municipal waste by 2035, as bio-waste accounts for 1/3 of municipal waste which requires to take into account the food waste challenge. In this context school canteens represent a unique setting, because of their capacity of conveying food habits, while sustainably managing available resources. Food waste at schools represented up to 70% of the prepared meal, depending on students’ age daily framework conditions. With the ambition to contribute to reducing food waste in CE schools, the foodCIRCUS consortium have come together to deploy and implement innovative solutions (both on prevention and on treatment site) to the food waste problem, by demonstrating their effectiveness. Within foodCIRCUS’ overall approach to focus on school’s meals to prevent and recycle food waste, possibilities are worked out in order to enable transition to a circular economy. The evaluation not only of the efficiency but also of the environmental impact of the pilot actions tested makes it possible to prioritise in the future those activities that show the highest savings in the environmental balance. Food waste generated in schools should be in the first place minimised. However, not all food waste can be avoided. All wasted food that can also not be redistributed should be treated in a sound manner, aiming at high quality final products, in accordance with bioeconomy principles. foodCIRCUS therefore will establish a real reduction of food waste, additionally pointing out ways to valorise remaining food waste residues and involving private as well as public stakeholders to anchor the topic in the minds of all relevant target groups. foodCIRCUS results will provide both: fostering the reduction of food waste by providing best practice models (based on successfully implemented pilot actions) as well as educational tools and teaching material to be implemented directly in schools and at school catering and a strategy including policy recommendations to solve the food waste problem on a superior level. To follow the concept of circular as well as bioeconomy optimised solutions for recycling and valorisation of remaining residues will be presented as second focal issue, including estimations on overall environmental benefit of each innovation. Public authorities and decision makers will benefit as foodCIRCUS’ activities will help to achieve their national goals concerning sustainability education in general and food waste prevention in particular but also to achieve European targets in terms of recycling and food waste prevention following the strategy for a low-waste and sustainable design of school meals. Infrastructure providers but also SMEs active in the waste management sector will benefit from the technological innovations concerning food waste valorisation presented in the pilot actions. Interest groups including NGOs will benefit among others from the findings on legal redistribution of school meal leftovers, following the developed Guideline. Schools will benefit from the fact that food waste is avoided as well as from the educational tools provided (also relevant for higher education and public authorities). Central-European countries often face similar challenges when it comes to food waste in schools and school canteens. By collaborating on a transnational level all involved stakeholders can share their experiences, knowledge and best practices, allowing them to collectively address common issues more effectively. Transnational cooperation enables the pooling of actions and resources. The collaborative approach of the project supports the creation of a more advantageous environment for implementing effective food waste prevention and recycling measures, leading to more efficient and impactful solutions.

Expected Achievements (EN):

to reduce the food waste generated by schools/kindergartens by up to 25% as a mean value, by providing food waste reduction tools and best practice practical solution to applied on site and during food preparation including redistribution of leftovers All wasted food that cannot be avoided or redistributed should be treated in a sound manner, aiming at high quality final products,in accordance with the bioeconomy principles. In WP2 various ways of food waste treatment will be developed, demonstrated and assessed. Specific objectives: - demonstrated circular solutions for food waste with the focus on value preservation - optimise the yield of the products - minimizing the input of energy and materials - minimizing the environmental effects in form of emissions and residues - developing a concept of food waste management, considering local circumstances, collection possibilities and co-treatment with other biowaste streams The outcome of these activities will provide local authorities and other decision makers the optimum management scenarios for food waste. It will show the options for the improvement of food waste management with the focus on its nutrition/biogenic value preservation in accordance with the bioeconomy concept. Evaluation of existing and new implemented measures for food waste prevention and treatment options focussing on reduction of environmental impacts (at least Global Warming Potential) by 25% compared to the baseline.

Project outputs: Pilot actions on food waste prevention and redistribution(EN)
Guidelines on "Schools against Food Waste"(EN)
Organisations cooperating across borders on low-waste and sustainable school meals(EN)
Pilot Actions on food waste treatment(EN)
Guidelines Circular Solutions for School Food Waste(EN)
Strategy for food waste prevention and management of school meals(EN)
Website: https://www.interreg-central.eu/projects/foodcircus/

Thematic information

Governance, partnership Waste and pollution

Priority: (VI-B_CE_2) Cooperating for a greener central Europe

Priority specific objective: RSO2.6. Promoting the transition to a circular and resource efficient economy

Priority policy objective (Interreg specific objective): PO2 A greener, low-carbon transitioning towards a net zero carbon economy and resilient Europe by promoting clean and fair energy transition, green and blue investment, the circular economy, climate change mitigation and adaptation, risk prevention and management, and sustainable urban mobility

Type of intervention: 069 Commercial, industrial waste management: prevention, minimisation, sorting, reuse, recycling measures

Partners (10)

Lead Partner: Universität für Bodenkultur Wien

PIC (Participant Identification Code): 999987357

Partner’s ID if not PIC: ATU16285008

Department: Department of Water, Atmosphere and Environment; Institute of Waste Management and Circularity

Address: Gregor Mendel Straße , 1180 Vienna, Austria

Department address: Muthgasse, 1190 Vienna, Austria

Legal status: public

Organisation type: Higher education and research organisations

Website: https://boku.ac.at/en/

Total budget: EUR 351 430.00

Partner’s programme co-financing: EUR 281 144.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 70 286.00

Reploid Value Solutions GmbH

Name: Reploid Value Solutions GmbH

Partner’s ID if not PIC: ATU76172801

Address: Terminalstrasse, 4600 Wels, Austria

Legal status: private

Organisation type: SME

Website: https://reploid.eu

Total budget: EUR 158 200.00

Partner’s programme co-financing: EUR 126 560.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 31 640.00

Studiorum – Università di Bologna, Dipartimento di Scienze e Tecnologie Agro-Alimentari

Name: Studiorum – Università di Bologna, Dipartimento di Scienze e Tecnologie Agro-Alimentari

Department: Dipartimento di Scienze e Tecnologie Agro-Alimentari

PIC (Participant Identification Code): 999993953

Partner’s ID if not PIC: IT01131710376

Address: Via Zamboni, 40126 Bologna, Italy

Department address: Viale G. Fanin, 40127 Bologna, Italy

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.unibo.it

Total budget: EUR 229 929.00

Partner’s programme co-financing: EUR 183 943.20

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 45 985.80

Állatorvostudományi Egyetem

Name: Állatorvostudományi Egyetem

Department: Institute of Food Chain Science Department of Applied Food Science

PIC (Participant Identification Code): 917811673

Partner’s ID if not PIC: HU19253268

Address: István utca, 1078 Budapest, Hungary

Department address: István utca, 1078 Budapest, Hungary

Legal status: public

Organisation type: Higher education and research organisations

Website: https://univet.hu/en/

Total budget: EUR 154 000.00

Partner’s programme co-financing: EUR 123 200.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 30 800.00

Gmina Wrocław

Name: Gmina Wrocław

Department: Sustainable Development Department Funds Management Division

PIC (Participant Identification Code): 998000215

Partner’s ID if not PIC: PL8971383551

Address: pl. Nowy Targ, 50-141 Wrocław, Poland

Department address: Sukiennice, 50-107 Wrocław, Poland

Legal status: public

Organisation type: Local public authority

Website: http://www.wroclaw.pl

Total budget: EUR 163 327.00

Partner’s programme co-financing: EUR 130 661.60

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 32 665.40

Politechnika Wrocławska

Name: Politechnika Wrocławska

Department: Department of Environmental Protection Engineering

PIC (Participant Identification Code): 999845931

Partner’s ID if not PIC: PL8960005851

Address: Wybrzeże Wyspiańskiego, 50-370 Wrocław, Poland

Department address: Wybrzeże Wyspiańskiego, 50-370 Wrocław, Poland

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.pwr.edu.pl

Total budget: EUR 171 598.00

Partner’s programme co-financing: EUR 137 278.40

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 34 319.60

Zachran jidlo

Name: Zachran jidlo

Department: registered association

PIC (Participant Identification Code): 895540085

Partner’s ID if not PIC: CZ02723778

Address: Ortenovo namesti , 17000 Praha, Czech Republic

Department address: Ortenovo namesti , 17000 Praha, Czech Republic

Legal status: public

Organisation type: Interest groups including NGOs

Website: http://www.zachranjidlo.cz

Total budget: EUR 134 400.00

Partner’s programme co-financing: EUR 107 520.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 26 880.00

Vysoká škola ekonomická v Praze

Name: Vysoká škola ekonomická v Praze

Department: Faculty of International Relations Department of International Business

PIC (Participant Identification Code): 998733341

Partner’s ID if not PIC: CZ61384399

Address: nám. W. Churchilla, 130 67 PRAHA, Czech Republic

Department address: nám. W. Churchilla , 130 67 PRAHA, Czech Republic

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.vse.cz

Total budget: EUR 148 477.00

Partner’s programme co-financing: EUR 118 781.60

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 29 695.40

Vysoká škola báňská – Technická univerzita Ostrava

Name: Vysoká škola báňská – Technická univerzita Ostrava

Department: Centre for Energy and Environmental Technologies/IET Centre/ENET Centre

PIC (Participant Identification Code): 999868144

Partner’s ID if not PIC: CZ61989100

Address: 17. listopadu, 708 00 Ostrava - Poruba, Czech Republic

Department address: 17. listopadu, 70800 Ostrava - Poruba, Czech Republic

Legal status: public

Organisation type: Higher education and research organisations

Website: https://www.vsb.cz/en

Total budget: EUR 204 031.80

Partner’s programme co-financing: EUR 163 225.44

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 40 806.36

Uniwersytet Przyrodniczy we Wrocławiu

Name: Uniwersytet Przyrodniczy we Wrocławiu

Department: Department of Applied Bioeconomy

PIC (Participant Identification Code): 997437809

Partner’s ID if not PIC: PL8960005354

Address: Norwida St., 50-375 Wrocław, Poland

Department address: Chełmońskiego St., 51-630 Wrocław, Poland

Legal status: public

Organisation type: Higher education and research organisations

Website: https://upwr.edu.pl/en

Total budget: EUR 210 850.00

Partner’s programme co-financing: EUR 168 680.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 42 170.00

Partners map

Lead partner

Project partner

Summary

Project name (EN): Circular solutions for keeping food waste out of Central Europe's schools

Project acronym: foodCIRCUS

Project ID: CE0200718

Project start date: 2024-06-01

Project end date: 2026-11-30

Project status: ongoing

Relevant linked projects:

Köstlich! - Waste Prevention in School Catering
National Funding by Abfallvermeidungsförderung der Sammel- und Verwertungssysteme für Verpackungen
Project duration: 01.2020 – 12.2023
(EN) | This rather small project is conducted in Vienna showing the huge amount of food wasted in schools. The project will end in December 2023 and was somehow one initiating issue for foodCIRCUS as many open questions remained. Nevertheless it provides background knowledge for foodCIRCUS. Results will be implemented in foodCIRCUS as BOKU is involved in both projects (EN), LOWINFOOD Multi-actor design of low-waste food value chains through the demonstration of innovative solutions to reduce food loss and waste
Horizon 2020 - Societal Challenges - Innovation Action (IA)
Project duration: 11.2020 – 08.2025
(EN) | LOWINFOOD supports the reduction of food waste in the EU by identifying innovative solutions and demonstrating them involving several actors along the value chain. The main objective of the project is to design low-waste value chains by implementing and validating sustainable innovations in the areas of production and distribution of fruit & vegetables, bakery products and fish, as well as consumption at home and out of home. The validation includes the effectiveness and efficiency of the demonstration projects as well as ecological and socio-economic impacts. Two innovations focus on food waste prevention in schools. The plate waste tracker is a technological innovation for school canteens consisting in a smart scale giving primary school pupils feedback on how much plate waste they generate. This innovation is only focusing on plate waste and is not foreseen within foodCIRCUS as within foodCIRCUS a more holistic view on the food The 2nd innovation within LOWINFOOD is trying to implement so called educational meals where teachers eat together with the children, teach them and act as role models.
Members of the foodCIRCUS partnership (BOKU, UNIBO) are also involved in LOWINFOOD and therefore have access to the outcomes of this project. Within foodCIRCUS the main idea is to test several innovations within pilot actions to find best practice solutions for all framework conditions. Educational meals might be one of them and the expertise from LOWINFOOD will be used, but it has to be considered, that educational meals can only be actually implemented in the rarest of cases as the framework conditions for this are lacking. Beside these synergies, where experiences from LOWINFOOD will be included in foodCIRCUS mainly the experiences of the evaluation of food waste prevention interventions by the use of LCA can be used again within foodCIRCUS, as already existing generic data can be used
(EN), CEE2Act Empowering the Central and Eastern European Countries and beyond to Develop Bioeconomy Strategies and Action Plans
Horizon Europe - Global Challenges - Coordination & Support Action (CSA) Project duration: 09.2022 – 02.2026
(EN) | Circular Bioeconomy has the potential to utilise the benefits of the sustainable use of different types of biomass by transforming them into value-added products. The overall objective of the CEE2ACT project is therefore to enable ten target countries in Central Eastern Europe and beyond (Bulgaria, Croatia, Czech Republic, Greece, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia) to develop bioeconomy strategies and action plans through knowledge transfer and the adoption of innovative governance models from experienced countries - countries with advanced bioeconomy policies.
One task within CEE2Act is the evaluation of options to be included in bioeconomy strategies of target countries. Options within bioeconomy always also refer to valorization of biomass. This might lead to synergies between foodCIRCUS and CEE2Act as knowledge from the LCA based evaluation of bioeconomy strategies for biowaste can be incorporated within the evaluation of pilot actions in foodCIRCUS. BOKU is responsible fort he evaluation in CEE2Act and therefore the information flow is ensured
(EN), SchoolFood4Change (SF4C) Shifting school meals and schools into a new paradigm by addressing public health and territorial, social and environmental resilience Programme(s)
H2020-EU.3.2. - SOCIETAL CHALLENGES
Project duration: 01.2022 12.2025
(EN) | Food choices and eating habits are learned. This is why schools play a big role. All school children are vulnerable to diet-related conditions. In this context, the EU-funded SchoolFood4Change project will put sustainable and healthy diets back on the school menu. Specifically, the project will innovate and deploy sustainable healthy food supply in line with the EU’s Farm to Fork Strategy and the UN Sustainable Development Goals, train and empower cooks and urban food enablers, and ensure a healthy food culture is realised in and around schools. SF4C is focusing on healthy school meals and not that much on food waste. Nevertheless the project outcomes will be followed and implemented in foodCIRCUS if applicable (EN), RENESENG II, Renewable systems engineering for waste valorisation ΙΙ
H2020-MSCA-RISE-2017
Project duration: 01.2018 – 12.2022
(EN) | The project goal was to advance the emerging area of Bio - process - systems engineering (BPSE) by capitalizing the recent advances and of RENESENG (FP7 - PEOPLE - ITN) to expanding the knowledge for value chains across feedstocks, products and industries, e.g. by looking into the potential of MSW (including food waste) energy chemicals nexus. This capitalisation projects applies existing tools, models, methods, know how to emerging topics of bioeconomy and links to circular economy, with special focus on various forms of “waste” biomass (e.g. MSW, glycerol, lignin). Synergies could arise with WP2 (EN), CIREVALC Introducing and upscaling circular economy models in regional value chains in the food, catering and packaging sectors
Interreg Central Europe
Project duration: 01.2023 – 12.2026
(EN) | CIREVALC aims at introducing and upscaling circular economy models in regional value chains in the food, catering and packaging sectors through community building, strengthening circular economy skills of enterprises, non-business entities and local communities and through improving policy learning. Circular economy can help prevent food waste but businesses and regional planners often do not know how to introduce them. The project CIREVALC helps them to make regional value chains in the food, catering and packaging sectors more circular through a community approach. The partners jointly design and test a new accelerator tool that will facilitate the green transition of businesses and local communities.
The project shall help to solve the challenges of low awareness, low engagement, non-receptive communities towards the application of circular economy models, lack of skills and knowledge and lack of or inefficient use of tools, and also low uptake of solutions, lack of bespoke private and public measures
(EN), A Just Local Green Deal
Porticus Foundation
Project duration: 2022 - 2024
(EN) | Program created on the initiative of ICLEI, coordinated by ICLEI and funded by the Porticus Foundation. The aim of the project is to implement the provisions of the European Green Deal at the local level. These regulations are tailored to the city's unique local context. The city of Wrocław (UMW), together with four other European cities (Vitoria-Gasteiz, Valencia, Ghent and Łódź), is facing an attempt to transform climate and environmental challenges into opportunities. One of the elements of the Green Deal (European Green Deal) is the Farm to Fork Strategy for a fair, healthy and environmentally friendly food system. It comprehensively addresses the challenges of sustainable food systems and highlights the importance of the links between health, community health and planet health. In Wrocław, during three workshops with residents and stakeholders ( business, science, trade etc. ) topics such as food security, healthy and balanced nutrition in schools, food sovereignty will be addressed (EN), TeBiCe - Territorial biorefineries for circular economy (TeBiCe):
Interreg Central Europe
Project duration: 04.2023 - 03.2026
(EN) | The project addresses the challenge for the Central European area of moving towards a circular economy. The focus is laid in increasing resource efficiency, preventing waste and using by-products and waste as resources.
Particularly, the project tackles specific needs such as: Promote circular economy policies at different territorial levels; Increase the efficiency of resources and the valorisation of byproducts and waste but also inducing behavioural changes and strengthening circular economy skills in the public and private sectors.
This results in some synergies between TeBiCe and foodCIRCUS e.g. in terms of promoting circular economy policies but much more in possible exchanges on production of high added-value materials, as well as by the exploitation of new technological solutions and strengthening existing ones for the end of waste the reuse of by-products from the primary production and agri-food processing sectors; The results of TeBiCe survey of best available technologies might be relevant also for foodCIRCUS
(EN), STREFOWA / “Strategies to Reduce and Manage Food Waste in Central Europe”
INTERREG Central Europe 2014-2020
2016-2019
(EN) | The aim of the project was to improve food waste management in selected urban areas of Central Europe by identifying and promoting measures to prevent food waste, treat it in a better, more useful way as well as to connect relevant actors in order to achieve a reduction of environmental impacts (e.g. GHG emissions) along the whole supply chain. Both BOKU and UPWr participated. Methodologies for LCA of food waste prevention and treatment developed in STREFOWA can be applied in foodCIRCUS (EN), SEASONED / “Advances In Food Sensory Analyses Of Novel Foods”
Horizon Europe
2022-2025 (EN) | The project deals with sensory evaluation of food and consumer behaviour with particular attention to newly designed innovative processed food products with health-related properties. It aims to establish an international network of leading universities and centres in food sensory analysis and improve networking strategies to engage society and citizens, public authorities and private businesses. UPWr is partner. foodCIRCUS can profit from cooperation with regard to behaviour change approaches and the networking of stakeholders in the food industry (EN), FoodSHIFT2030 / “Food System Hubs Innovating towards Fast Transition by 2030”
Horizon 2020
2020-2023
(EN) | The project aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is to be achieved by creating a framework and efficient mechanisms for maturing, combining, upscaling and multiplying existing food system innovations through the operationalization of nine citizen-driven FoodSHIFT Accelerator Labs and further 27 FoodSHIFT Enabler Labs distributed across Europe. UPWr and WRO are partners. At foodCIRCUS project start, FoodSHIFT2030 will be already finished, but foodCIRCUS can profit from diet change options which could be applied in schools, leading to food waste reduction. (EN), CHORIZO/ Changing practices and Habits through Open, Responsible, and social Innovation towards ZerΟ fοod waste (HEU);
HORIZON-CL6-2021-FARM2FORK-01-13
Project duration: 10.2022 – 09.2025
(EN) | One way to address the food-waste crisis is through behavioural change, starting with consumer and household food waste. In this context, the EU-funded CHORIZO project will improve knowledge of how social norms (perceived rules or expectations) determine behaviour related to Food Waste. UNIBO participates developing a theoretical framework and agent-based models s to improve the understanding of how social norms influence behaviour and Food Waste generation and use this knowledge to increase the effectiveness of decision-making and engagement of food chain actors, in changing social norms towards zero food waste. This information will be useful for foodCIRCUS and the exchange of information is guaranteed by having UNIBO participating in both projects (EN), LARISO – Laboratorio di Ristorazione Sostenibile.
National funding
Project duration 2021-2024
(EN) | UNIBO participates as project leader by coordinating the design of a set of interventions for improving sustainability in school canteens and therefore will use the experiences of this project also for the activities within foodCIRCUS (EN), LIFE-FOODWASTEPREV / Project Wasteless
Project duration: 2016- ongoing
(EN) | This project, entitled Maradék Projekt nélkül /Project Wasteless, was launched by the Hungarian National Food Chain Safety Office in 2016 with the financial support of the EU LIFE funding programme. The aim of the project was to raise awareness of food waste reduction, to establish professional working groups for the development of good food waste reduction practices and to monitor the level of food waste in Hungary. Since then, the project has officially become the National Food Waste Prevention Program in Hungary, contributing to the EU's FLW Platform, the European Consumer Food Waste Forum, the Citizens' Panel on Food Waste. Data from direct measurements of food waste from households, which are collected using a method compliant with EU FUSIONS, are submitted to the EC as part of the mandatory data reporting by Member States. The program will join the consortium as the main stakeholder of the Hungarian partner, and its operator as a co-beneficiary. Synergies with foodCIRCUS include food waste education, awareness raising and especially school programs. As Project Wasteless has an exceptional reach in schools and teachers in Hungary, foodCIRCUS can build on an already existing network. The exceptionally strong presence of the Wastless Project in the media can also be a great asset for foodCIRCUS dissemination activities. The Wasteless project will benefit from the innovative approaches, practices and tools developed by foodCIRCUS. (EN), WASTELESS - WASTE QUANTIFICATION SOLUTIONS TO LIMIT ENVIRONMENTAL STRESS
HORIZON-2022-FARM2FORK-01-08
Project Duration: 01. 2023 - 12.2025
(EN) | The WASTELESS project is developing and testing a mix of innovative tools and methodologies for food waste measurement and monitoring. A bottom-up approach is followed: starting from defining a harmonised methodological framework and set of standards for the testing activities, the evaluation of the tools implementation and the quality and integrability of the data produced in other frameworks and finally recommend sustainable policies and business strategies to set the ground for a harmonised framework at EU level.
Additionally to the measurement and monitoring tools, WASTELESS will carry research activities on innovative processes and streams to valorise unavoidable FLW.
The tools developed in WASTELESS for the food services sector will be useful for the development of a measurement framework in foodCIRCUS. UVMB is a project partner, and therefore we will have the possibility to directly contact the experts of the measurement tools.
(EN), HORECA-FOODWASTE-RED
SMP-FOOD-2022-FWStakeholders-AG
Project duration: 01.2023 -12. 2024
(EN) | HORECA-FOODWASTE-RED aims to target food waste reduction in the hospitality and food services sector. The project actions are focussing on donation possibilities in the HORECA and event catering sub-sectors, as well as consumer food waste measurement and developing reduction solutions in school canteen settings.
UVMB is a partner of this project, so lessons learnt from the project will be used in the implementation of foodCIRCUS (such as the experiences of redistribution from school canteens and the effectiveness of awareness-raising tools).
(EN), SMP- FOOD-2022-FoodWaste-NCA-Hungary
Project duration: 01.2023 - 12.2023
(EN) | This project focuses on the measurement of food waste in households, retail, and restaurants and food services. The project will support the mandatory food waste reporting exercise of Hungary. The associated beneficiary of UVMB is the single beneficiary of this project.
UVMB will exploit the results of this project in foodCIRCUS by adopting the food waste measurement methods.
(EN), FoodRUS - AN INNOVATIVE COLLABORATIVE CIRCULAR FOOD SYSTEM TO REDUCE FOOD WASTE AND LOSSES IN THE AGRI-FOOD CHAIN
H2020-RUR-2018-2020
Project duration: 11.2020 - 04.2024
(EN) | FoodRUs strategy has been built on the basis of the three fundamental pillars of food sovereignty to undertake Food Waste Prevention challenge being Circular Economy a mandatory model from which to generate, implement and replicate solutions, in different value chains. The reasoned application of these basic principles where FoodRUs strategy is applied, will assure resilient and sustainable local and regional Bioecosystems thanks to a multi-actor and multidisciplinary approach.
foodCIRCUS will learn from the experiences of the Hungarian case studies carried out in the frame of FoodRUS project.
(EN), Foodcost - Towards an EU approach to assess and internalise positive and negative externalities of food for incentivising sustainable choices
HorizonEurope HORIZON-CL6-2021-FARM2FORK-01-09
Project duration:06.2022-06.2026
(EN) | The project aims to develop tools, policies and business models for pathways towards sustainable production and consumption in the food system through internalising positive and negative externalities. UNIBO participates as WP leader guiding the policy impact assessment and hence developing relevant insights for the foodCIRCUS WP3 on policy implications and recommendations. (EN), ENREGAT - Energy Waste Recovery and Gas Treatment
Horizon Europe,
Project duration 1.2023 – 12.2026
(EN) | The target of ENREGAT is the high-quality research in VSB-TUO facilities and technological units at both basic and applied level on energy recovery from waste and flue-gas cleaning. Research is focused on several waste-to-energy technologies including anaerobic digestion and thermal processes (combustion, pyrolysis, torrefaction) from laboratory up to pilot-scale adopting a variety of residual materials with specific focus on municipal solid waste and food waste. The expertise from the various food waste treatment evaluations in ENERGAT constitutes background for the foodCIRCUS treatment activities and might lead to synergies between the two projects as existing data can be incorporated for comparisons, evaluations and verifications within foodCIRCUS. (EN)

Total budget/expenditure: EUR 1 926 242.80

Total EU funding (amount): EUR 1 540 994.24

Total EU funding (co-financing rate): 80.00%

Co-financing sources:

ERDF: Amount, EUR 1 540 994.24. Co-financing rate, 80.00%.

Investments, deliverables, policy contributions

(bullets are inserted automatically and may be incorrectly placed)

Deliverables:

Schools and Kindergartens participating
Report on Food waste in Schools
Database on Food waste in Schools
Catalogue of measures
Concept for pilot actions
Report on Pilot actions
Report on Evaluation of pilot actions
Guidelines on School against Food Waste
Educational tools on prevention of food waste in schools
Research plan for Insects from food waste
Preliminary report on Pilot Action TREAT1 Insects from food waste
Report on Pilot Action TREAT1 Insects from food waste
Research plan for Lactic acid from food waste
Preliminary results of Pilot Action TREAT2 Lactic acid production
Report on Pilot Action TREAT2 Lactic acid from food waste
Research plan for Biogas from food waste
Preliminary results of Pilot Action TREAT3 Biogas production
Report on Pilot Action TREAT3 Biogas from food waste
Research plan for Hydrochar from food waste
Preliminary results of Pilot Action TREAT4 Hydrochar production
Report on Pilot Action TREAT4 Hydrochar from food waste
Research plan for Torrefied pellets from food waste
Preliminary results of Pilot Action TREAT5 Torrefied pellets production
Report on Pilot Action TREAT5 Torrefied pellets from food waste
Report on closing conference
Guidelines Circular solutions for school food waste
Final Evaluation report on Food Waste Prevention
Final Evaluation report on Food Waste Treatment
Stakeholder Mapping
Draft policy recommendation
Summary reports on
Stakeholder involvement in national stakeholder workshops
Summary report on
stakeholder involvement in transnational stakeholder workshops
Final policy recommendation
Report on Food Use Award
Strategy for food waste prevention and management of school meals

Contribution to wider strategies and policies:

EuropeanGreenDeal The European Green Deal wants to create the transition to a modern, resource-efficient and competitive economy that emits no net greenhouse gases by 2050 and decouples its growth from resource use. Healthy and affordable food and sustainable food systems should be available to all people.
foodCIRCUS supports with its activities the goal defined in the Green Deal to achieve a climate neutral and circular economy. By not only preventing food waste but also focusing on recycling and valorization of food waste foodCIRCUS will contribute to the requirement to break the linear economy by using organic resources (i.e. food waste) with innovative, future-oriented technologies in the best possible way.
According to the EU Green Deal “A sustainable product policy also has the potential to reduce waste significantly. Where waste cannot be avoided, its economic value must be recovered and its impact on the environment and on climate change avoided or minimized”. This is exactly where foodCIRCUS comes in. Avoiding food waste is the first and foremost goal. Where this is not possible, concepts for the legal redistribution of food are developed and possibilities of the increase in value of a waste fraction are tested, for whose potential for different reasons (different emergence and composition of the waste, animal components, liquids) is not yet optimally used.
TerritorialAgenda2030 Two overarching objectives are defined: a Just Europe and a Green Europe, that addresses the need to respond to the increasing pressure concerning sustainable development and climate change (e.g., in the field of circular value chains).
foodCIRCUS will contribute to the transition to sustainable development focusing on climate change mitigation by enabling circular economies. The review of the measures and innovations implemented for food waste prevention and recycling by means of life cycle assessment ensures that only those measures are recommended as best practice for the future that are associated with the lowest possible environmental impact (focus on GHG). Apart from that, any saving of food waste will reduce the environmental impact. Climate change impacts as well as mitigation and adaptation actions depend on the territorial context and require tailor-made responses at all levels. foodCIRCUS takes this territorial component into account, as both education and waste management are still often regulated on a regional basis. However, the intensive exchange initiated by foodCIRCUS also on a transnational level contributes to recognizing the respective strengths on a territorial level and to awakening understanding for the different framework conditions and, at the same time, to pointing out possible solutions that can be implemented in general.
The transition towards a place-based circular and carbon/climate-neutral model is key issue of foodCIRCUS’ activities on food waste prevention and recycling.
Other SDG 12
foodCIRCUS is fully in line with and contributes to the UN sustainable development goals whereby goal 12 with its subgoal 12.3 should be highlighted at this point. According to SDG 12:
- Natural resources are to be used sustainably and efficiently.
- Waste is to be avoided or recycled, and hazardous waste is to be disposed of safely.
- Food waste is to be reduced.
- Businesses are to be encouraged to keep their social and environmental risks low.
- Consumers are to be better informed about sustainable consumption.
Exactly these requirements are implemented in foodCIRCUS. The output of the project will be the best possible use of resources in the area of school catering. Food waste will be avoided as far as possible. This not only helps the environment, but also the companies responsible for school catering, since a reduction in the quantities not required is also accompanied by a reduction in costs. foodCIRCUS does not stop at the school level, but will also reach the consumers themselves through appropriate communication (e.g. competitions) or direct involvement of parents in individual measures and inform them about the relevance of food waste prevention.
Other Farm to fork strategy
With the idea to building the food chain that works for consumers, producers, climate and the environment the EU’s goals are to reduce the environmental and climate footprint of the EU food system and strengthen its resilience, ensure food security in the face of climate change and biodiversity loss and lead a global transition towards competitive sustainability from farm to fork and tapping into new opportunities.
According to the Farm to Fork strategy tackling food loss and waste is key to achieving sustainability. Reducing food waste brings savings for consumers and operators, and the recovery and redistribution of surplus food that would otherwise be wasted as implemented within foodCIRCUS has an important social dimension. With it’s activities on food waste prevention, redistribution, recycling and valorization foodCIRCUS is also related to the recovery of nutrients and secondary raw materials, food safety, biodiversity, bioeconomy, waste management and renewable energy.
The Farm to Fork Strategy aim to reduce the environmental impact of the food processing and retail sectors. The consideration of the effects of the pilot actions by means of a life cycle approach pursues exactly this goal of pushing the best options for climate protection.
Lastly, the Farm to Fork Strategy will strive to stimulate sustainable food consumption and promote affordable healthy food for all. Imported food that does not comply with relevant EU environmental standards is not allowed on EU markets. The Commission will propose actions to help consumers choose healthy and sustainable diets and reduce food waste. The
The better use of locally available food also entails that imported food can be avoided and at the same time a higher quality of food (e.g. organic) can be achieved, just by the fact that food waste and the respective resource requirements are reduced.
Other Waste framework directive 2008/98/EC
According to the waste framework directive Member states shall take measures to prevent waste generation. Especially it is requested to reduce the generation of food waste in primary production, in processing and manufacturing, in retail and other distribution of food, in restaurants and food services as well as in households as a contribution to the United Nations Sustainable Development Goal to reduce by 50 % the per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains by 2030. foodCIRCUS pursues exactly this goal by encouraging the school catering system to prevent food waste in WP1.
Next to it foodCIRCUS also meets with its activities on food redistribution in WP1 exactly the requirements of WFD to encourage food donation and other redistribution for human consumption, prioritising human use over animal feed and the reprocessing into non-food products;
Last but not least foodCIRCUS is aware that by 2035, the preparing for re-use and the recycling of municipal waste shall be increased to a minimum of 65 % by weight, what is covered in the 2nd Work package.
Other Circular economy action plan
While the food value chain is responsible for significant resource and environmental pressures, an estimated 20% of the total food produced is according to the circular economy action plan lost or wasted in the EU. Therefore, the Commission will propose a target on food waste reduction, as a key action under the forthcoming EU Farm-to-Fork Strategy, which will address comprehensively the food value chain.
Other Bioeconomy strategy
According to the updated bioeconomy strategy a sustainable bioeconomy is the renwable segment of the circular economy and can therefore turn bio-waste, residues and discards into valuable resources. It can create the innovations and incentives to help retailers and consumers cut food waste by 50% by 2030. The 2012 Bioeconomy Strategy’s aim to pave "the way to a more innovative, resource efficient and competitive society that reconciles food security with the sustainable use of renewable resources for industrial purposes, while ensuring environmental protection". The transformation towards sustainable, healthy, nutrition-sensitive, resource-efficient, resilient, circular and inclusive food and farming systems needs to accelerate. This includes turning organic waste, residues and food discards into valuable and safe bio-based products, for instance by deploying small-scale biorefineries. foodCIRCUS in fully in line with the concept of bioeconomy by addressing the prevention and recycling of food waste (including nutrient recycling, and valorization into e.g. bioplastic or protein based on insects.

Programme Common Output Indicator:

RCO 084 - Pilot actions developed jointly and implemented in projects, Measurement unit:
RCO 116 - Jointly developed solutions, Measurement unit:
RCO 083 - Strategies and action plans jointly developed, Measurement unit:
RCO 087 - Organisations cooperating across borders, Measurement unit:

Programme Common Result Indicator:

RCR 084 - Organisations cooperating across borders after project completion, Measurement unit:
RCR 104 - Solutions taken up or up-scaled by organisations, Measurement unit:
RCR 079 - Joint strategies and action plans taken up by organisations, Measurement unit:

Information regarding the data in keep.eu on the programme financing this project

Financing programme

2021 - 2027 Interreg VI-B Central Europe

Last month that data in keep.eu was retrieved from the Programme's website or received from the Programme

2025-03-31

No. of projects in keep.eu / Total no. of projects (% of projects in keep.eu)

100 / 100 (100%)

No. of project partnerships in keep.eu / Total no. of project partnerships (% of project partnerships in keep.eu)

1 017 / 1 018 (99.9%)

Notes on the data

Programme's webpage last visited on 2025-03-17.

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Circular solutions for keeping food waste out of Central Europe's schools

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Information regarding the data in keep.eu on the programme financing this project

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