If you are a representative of a municipality, working in the food and drink industry or just a concerned citizen interested to learn more about ways to reduce your food waste or just to know more about the FOODRUS project’s circular food system solutions this site is for you!
You can learn more about different aspects and solutions for food waste and loss through choosing between 8 thematic
modules and a separate learning repository with downloadable contents
This course introduces key general issues related to FL and FW such as main causes and waste prevention strategies according to waste hierarchy. Specific lessons will be learned for the case of bread, meat and fish and vegetables. This module also includes a catalogue of best practices for circular food systems.
- The issue of Food waste in Europe: main causes
- EU targets and legal framework for food waste, loss reduction and prevention
- FOODRUS best pratices on food loss prevention: the cases of bread, meat, fish and vegetables
- Circular economy concept applied to food waste and prevention (from linear to circular): Catalogue of best practices
This course introduces key issues related to the certification of FL and FW.
- Introduction to the use of certifications in FLW
- Regulatory Framework of FLW and Date Marking
- Management systems to minimise FLW
- The use of blockchain for certification in FLW
The objective of this module is to give an introduction and overview of last mile solutions. The module will also provide information the last mile solutions for food loss and waste within in the FOODRUS project.
- Introduction to last mile solutions
- Food traceability's role in FLW prevention and reduction
- Last mile solutions identified in FOODRUS
This report describes the creation process of a living lab methodology handbook for the FoodRus project. This handbook will help the reader to comprehend the different characteristics of a living lab, the activities that are organized, and the most important aspects to consider when conceptualizing a new business model.
- Basics of Living labs
- What is a food living lab
- FOODRUS food living lab methodology and best practices
- Theoretical model for Food Living Labs in Europe;
- A multimodal approach to Living Labs for food innovation in Europe
The objective of this course is to provide knowledge about how to improve purchasing and consumption habits in order to reduce food loss and waste.
- Sustainable consumption: "Use by" and "best before" dates.
- How to quantify food loss and waste in households and the HORECA sector
- Make the most of food: Tips on how to become a responsible consumer
The objective of this course is to show the methodology that FOODRUS has followed in the application of Payt so that it can be replicated in different municipal institutions. The module will also provide information on ethical financing and some examples on other financial instruments to support circular business models to reduce FLW.
- Introduction to the Payt System
- Payt practices in FOODRUS
- Financial instruments to support circular business models and reducing FLW
- Good practices in other territories
This course provides and introduction and workbook for elementary school pupils to learn about the issue of food loss and waste
- Why is food waste such a big problem?
- Taking the right path and future of the planet
- What can you do? The role of Junior Food Waste Heroes
- Cool things other food waste heroes are doing: Composting for children
- FOODRUS project and its results
This course introduces historical and social aspects of the bread value chain in Slovakia and describes main causes and solutions associated with bread waste based on inputs provided by citizens of different ages and backgrounds.
- Recipes for making traditional bread pastries and dishes.
- Cereal spikelets in the faith of Slovak historys