This section compiles the results that are being produced in LOWINFOOD intended to have public dissemination: Practice abstracts, Publications in scientific journals and presentations in conferences and Public deliverables
This section compiles the results that are being produced in LOWINFOOD intended to have public dissemination: Practice abstracts, Publications in scientific journals and presentations in conferences and Public deliverables
Practice abstracts are short summaries describing main information/recommendations/practices that can serve the end–users in their daily practice, that is, a set of innovative knowledge and easily accessible end–user materials.
A total set of 25 practice abstracts will be released by the end of the project and made public here, as well as on the European Innovation Partnership for Agricultural productivity and Sustainability (EIP-AGRI) website.
15
Efficacy of innovations against food waste (available in English)
General information for the evaluation of the innovations
14
Research in a multi-actor approach (available in English)
General information for the evaluation of the innovations
13
Innovative education reducing food waste in Austrian schools (available in English and German)
Innovations against waste of all foods in out-of-home consumption
12
A plate waste tracker to nudge pupils to reduce food waste (available in English, Swedish and German)
Innovations against waste of all foods in out-of-home consumption
11
Predicting Food Demand with Mitakus (available in English and German)
Innovations against waste of all foods in out-of-home consumption
10
Fish supply chain dialogue to reduce waste in Scotland (available in English)
Innovation to prevent and reduce fish losses and waste
9
Innovating supplier-retailer agreements to avoid waste of bakery products (available in English and Swedish)
Innovation against loss of bakery products
8
Reduce retail food waste with forecasting (available in English and Italian)
Innovation against loss of fruits & vegetables
7
Bringing raw materials to the right place with LEROMA (available in English and German)
Innovation against loss of fruits & vegetables and to prevent and reduce fish losses and waste
6
Marketable products from surplus fruit and vegetables (available in English and German)
Innovation against loss of fruits & vegetables
5
REGUSTO and monitoring of waste on the restaurant-home route (available in English and Italian)
Innovation against waste of all foods in out-of-home and at-home consumption
4
CozZo: Reducing food waste in households using a mobile application (available in English, German, Finnish and Greek)
Innovation against waste of all foods in at-home consumption
3
KITRO: Reduce food waste, save money by AI (available in English and German)
Innovation against waste of all foods in out-of-home consumption
2
FoodTracks – Better decisions for bakeries (available in English and German)
Innovation against loss of bakery products
1
Stakeholder dialogues for bakeries in Italy (available in English and Italian)
Innovation against loss of bakery products
This section will compile the full list of scientific papers published in peer-reviewed journals as well as the presentations (and their corresponding conference proceedings publications) made at national and international conferences by the LOWINFOOD partners.
Bartek L., Sjölund A., Brancoli P., Cicatiello C., Mesiranta N., Närvänen E., Scherhaufer S., Strid I., Eriksson M.
The power of prevention and valorisation – Environmental impacts of reducing surplus and waste of bakery products at retail
DOI: 10.1016/j.spc.2025.01.013
Sustainable Production and Consumption
Online: 29 Jan. 2025
Sundin N., Malefors C., Strotmann C., Orth D., Kaltenbrunner K., Obersteiner G., Scherhaufer S., Sjölund A., Persson Osowski C., Strid I. , Eriksson M.
Sustainability assessment of educational approaches as food waste prevention measures in school catering
DOI: 10.1016/j.jclepro.2024.144196
Journal of Cleaner Production, Vol 481
Online: 12 Nov. 2024
Piras S., Koseoglu N., Engelmann T., Casalino F.
Barriers and opportunities to adding value to seafood surplus materials. Perspectives from value chain stakeholders
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-699
25-27 Sept. 2024
Bartek L., Pasanen S., Sjölund A., Brancoli P., Cicatiello C., Mesiranta N., Närvänen E., Scherhaufer S., Eriksson M.
Environmental benefits of prevention and valorization strategies applied for surplus bread at retail in Sweden
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-LCA-646
25-27 Sept. 2024
Eriksson M., Sundin N., Sjölund A., Malefors C.
Are all Pupils Equal as Food Waste Makers?
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-616
25-27 Sept. 2024
Nasso M., Cicatiello C., Pietrangeli R., Blasi E.
Up-scaling funding mechanism for farmers: Evaluating the S.I.R. Platform’s Impact on Food Waste Prevention and Economic Sustainability in Italy
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-819
25-27 Sept. 2024
Mesiranta N., Mattila M., Närvänen E.
Innovating new solutions to address the problem of bread waste through stakeholder dialogues in Finland, Italy, and Sweden
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-682
25-27 Sept. 2024
Giordano C., Alboni F., Falasconi L.
Efficacy of innovations for food waste prevention and reduction through harmonized measurement and monitoring: the case of Lowinfood
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-730
25-27 Sept. 2024
Koseoglu N., Mzek T., Piras S., Somervail P.
Building a Sustainable Seafood Sector Through Collaboration: Insight from a Dialogue Between Scottish Value Chain Stakeholders using Discourse Analysis
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-SOC-879
25-27 Sept. 2024
Sundin N., Malefors C., Strotmann C., Orth D., Kaltenbrunner K., Sjölund A., Scherhaufer S., Obersteiner G., Eriksson M.
Investigating the Efficacy and Sustainability Impacts of Educational Approaches in Reducing Plate Waste in School Catering
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-CFW-649
25-27 Sept. 2024
Mesiranta N., Chroni C., Scherhaufer S., Lasaridi K., Ladurner T., Abeliotis K., Närvänen E.
Mobile Kitchen Management App as an Intervention to Reduce Food Waste in Households – Experiences from Austria, Finland, and Greece
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-CFW-665
25-27 Sept. 2024
Scherhaufer S., Münch S. F., Brunnhuber N., Obersteiner G., Salhofer S. P.
Environmental cost savings through food waste prevention
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-LCA-720
25-27 Sept. 2024
Falasconi L., Tonegatti F., Giordano C.
Measuring the social impact of the recovery and donation of fruit and vegetable products: an analysis of the social return on investment of the S.I.R. Platform
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-SOC-784
25-27 Sept. 2024
Pietrangeli R., Cicatiello C., Nasso M., Blasi E., Melaragni L., Fanelli L.
The Cost of Surplus Bread: a Direct Quantification at Italian Small-scale Bakeries
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-FWM-604
25-27 Sept. 2024
Obersteiner G., Scherhaufer S., Brunnhuber N., Abeliotis K., Lasaridi K., Orth D., Eriksson M.
Emission reduction potential of food waste prevention
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-LCA-681
25-27 Sept. 2024
Piras S., Koseoglu N.
A standard protocol to assess the economic impact of innovations against food waste. Insights from an EUlevel Innovation Action project
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-780
25-27 Sept. 2024
Schmied E.
Surplus food redistribution in a business-oriented approach
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-739
25-27 Sept. 2024
Koseoglu N., Piras S.
Innovation as an Intervention: How Being Involved in Innovations Against Food Waste Changes Individuals’ Awareness, Attitude, and Behaviours?
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-CFW-626
25-27 Sept. 2024
Strotmann C., Pfaff T.
Reducing Returned Products and Increasing Sustainability in the German Bakery Trade by Order Optimization Software
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-PLW-738
25-27 Sept. 2024
Principato L., Comis C., Yu M., Cicatiello C., Secondi L.
Enhancing Sustainability at Post Consumption Level: the Case of an Anti-Waste App
Abstract
RETASTE Conference Abstracts. Vol. 4 RETASTE-CFW-624
25-27 Sept. 2024
Giordano C., Falasconi L., Carloni E., Di Fiore G., Alboni F.
From 2011 to 2024: use and misuse of monitoring methods for assessing food waste innovations impacts
LX SIDEA Conference
15-17 Sept. 2024
Piras S., Koseoglu N.
Innovation as an intervention: How being involved in innovations against food waste changes individuals’ awareness, attitude, and behaviours?
LX SIDEA Conference
15-17 Sept. 2024
Nasso M., Alcon F., Pietrangeli R., Cicatiello C., Blasi E.
Driving innovation in out-of-market food redistribution: digital platform services to boost OCM and CaP crisis measures’ effectiveness against food losses
LX SIDEA Conference
15-17 Sept. 2024
Sundin N., Halvarsson R, Scherhaufer S, Schneider F, Eriksson M.
From plate to waste: Composition of school meal waste and associated carbon footprint and nutrient loss
DOI: 10.1016/j.resconrec.2024.107656
Resources, Conservation and Recycling, Vol 206
Online: 24 April 2024
Christina Strotmann, Vanessa Baur, Melanie Schultz, Sandra Büttner, Michael Rothe, Tobias Pfaff
REDUCING RETURNED BAKERY PRODUCTS AND PROMOTING SUSTAINABILITY – Preparing bakery staff for the use of digital forecasting tools
ISBN: 978-3-947263-37-0
Workbook for bakeries
Available in English
Available in German
Nov. 2023
Malefors C., Svensson E., Eriksson M.
Automated quantification tool to monitor plate waste in school canteens
DOI: 10.1016/j.resconrec.2023.107288
Online:
7 Nov. 2023
Sundin N., Bartek L., Malefors C., Eriksson M.
Poster presentation: Metabolic food waste – Hidden waste with a significant climate cost
Proceedings of Sardinia 2023 [19h International Symposium on Waste Management, Resource Recovery and Sustainable Landfilling]
9-13 Oct. 2023
Sundin N., Malefors C., Bartek L., Eriksson M.
Reducing food waste in Swedish school catering: testing the effectiveness of nudging
Proceedings of Sardinia 2023 [19h International Symposium on Waste Management, Resource Recovery and Sustainable Landfilling]
9-13 Oct. 2023
Sundin N., Bartek L., Malefors C., Eriksson M.
Unveiling the key success factors for effective surplus food donation – A case study from Sweden
Proceedings of Sardinia 2023 [19h International Symposium on Waste Management, Resource Recovery and Sustainable Landfilling]
9-13 Oct. 2023
Cicatiello C.
Food and agri-food supply chains: how to reduce losses and waste
L’Informatore Agrario
Oct. 2023
Gerwin P., Strotmann C.
Food Waste Reduction Using a Smart Scale Device in German Catering Facilities
RETASTE 2023, FWM-449
27-29 Sept. 2023
Koseoglu N., Mzek T., Somervail P., Piras S.
Building a sustainable seafood sector through collaboration: insights from a dialogue between stakeholders of the Scottish value chain
RETASTE 2023, PLW-390
27-29 Sept. 2023
Koseoglu N., Piras S., Kapour G.
Innovation as an Intervention: How Being Involved in Innovations Against Food Waste Changes the Individuals’ Awareness, Attitude, and Behaviours Towards Food Waste?
RETASTE 2023, CFW-380
27-29 Sept. 2023
Baur V., Strotmann C.
Increasing Sustainability in the German Bakery Trade: Reducing Bakery Returns and Improving Sales Performance by Using Forecasting Order Optimization Software
RETASTE 2023, FWM-393
27-29 Sept. 2023
Cicatiello C., Comis C., Principato L., Rellini P., Secondi L., Yu M.
Tracking post-consumption of restaurant food and leftovers: innovative digital solution and preliminary outcomes from H2020 LOWINFOOD and REGUSTO
RETASTE 2023, PLW-344
27-29 Sept. 2023
Pietrangeli R., Malefors C., Svensson E., Eriksson M., Nasso
M., Cicatiello C.
Reducing food waste at retail stores: Sales forecasting results from Machine Learning–based software in Italy
21-22 Sept. 2023
Nasso M., Alcon F., Cicatiello C., Pietrangeli R., Blasi E.
The role of upstream actors in the management of fresh fruit & vegetables surplus and losses
21-22 Sept. 2023
Ladurner, T., Scherhaufer, S., Gollnow, S., Luck, S., Mesiranta, N., Närvänen, E., Dimitrov, I., Obersteiner, G.
Poster contribution: Impacts of food waste prevention
European Bioeconomy Scientific Forum 2023 – EBSF2023
6-8 Sept. 2023
Pietrangeli R., Eriksson M., Strotmann C., Cicatiello C., Nasso M., Fanelli L., Melaragni L., Blasi E.
Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study
https://doi.org/10.1016/j.wasman.2023.07.017
Online:
24 July 2023
Weber L., Bartek L., Brancoli P., Sjölund A., Eriksson M.
Climate change impact of food distribution: The case of reverse logistics for bread in Sweden
https://doi.org/10.1016/j.spc.2023.01.018
Online:
27 Jan-2023
Sundin N., Malefors C., Danielsson M., Hardiyanti M., Persson Osowski C., Eriksson M.
Investigating goal conflicts in menu planning in Swedish school catering on the pathway to sustainable development
https://doi.org/10.1016/j.resconrec.2022.106822
Online:
9 Dec-2022
Piras S., Righi S., Banchelli F., Giordano C., Setti M.
Food waste between environmental education, peers, and family influence. Insights from primary school students in Northern Italy
https://doi.org/10.1016/j.jclepro.2022.135461
Online:
1 Dec-2022
Scherhaufer, S.
Oral presentation: Ökologische Vorteile des Einsatzes von Reststoffen aus der Lebensmittelverarbeitung (Ecological advantages of using residues from food processing).
Biobasierte Wertschöpfungsketten aus Reststoffen der Lebensmittelverarbeitung. Organised by BioBase, St. Pölten, Austria
16 Nov. 2022
Scherhaufer, S; Gollnow, S; Eriksson, M; Orth, D; Abeliotis, K; Obersteiner, G
Der Einsatz digitaler Werkzeuge zur Vermeidung von Lebensmittel-abfällen – ein Umweltvergleich.
Poster at the 16. Recy & DepoTech 2022, Leoben, Austria
In: Pomberger et al. (Hrsg.), Poster-Konferenzband zur 16. Recy & DepoTech-Konferenz, 9. – 11. Nov 2022, Montanuniversität Leoben, Österreich; ISBN: 978-3-200-08687-6
9-11 Nov. 2022
Mesiranta, N., Sutinen, U.-M., Mattila, M., Bartek, L., Sjölund, A., Cicatiello, C., Närvänen, E.
Food waste reduction at the bakery-retailer interface – Challenges and solutions.
8th NRWC conference
9-10 Nov. 2022
Bartek, L., Sundin, N., Brancoli, P., Sjölund, A., Pietrangeli, R., Eriksson, M.
Environmental consequences of the removal of take-back agreements in the Swedish bread supply chain.
8th NRWC conference
9-10 Nov. 2022
Carloni E.
A second chance for food surplus: a digital marketplace to promote circular economy and avoid food waste
36th EFFoST International Conference, S10.5
7-9 Nov. 2022
Mesiranta N., Sutinen U-M., Scherhaufer S., Luck S., Chroni C., Abeliotis K., Lasaridi K.
Measuring household food waste with a waste audit in Austria, Finland and Greece: Lessons learnt
RETASTE 2022, AWP-285
20-21 Oct. 2022
Strotmann, C., Kastrup, J., Casper, M., Kuhlmeier, W., Nölle-Krug, M., Kähler, A.-F.
Promoting food waste prevention competencies among employees in the food craft and industry – a contribution of vocational training to sustainable transformation
RETASTE 2022, AWP-209
20-21 Oct. 2022
Närvänen E., Mesiranta N., Chroni C., Abeliotis K., Lasaridi K.
The potential of consumer mobile applications for food waste reduction – A systematic literature review
RETASTE 2022, TFM-284
20-21 Oct. 2022
Strotmann, C., Baur, V., Engelmann, T., Gerwin, P.
Increasing the acceptance of digital tools in the bakery sector as a measure to tackle food waste
RETASTE 2022, TFM-235
20-21 Oct. 2022
Pietrangeli R., Cicatiello C., Fanelli L., Blasi E., Nasso M.
Bake it, save it! Food loss and waste in the bread value chain: an exploratory study in Italy.
30 Sept. 2022
Franco S., Barbanera M., Moscetti R., Cicatiello C., Secondi L. & Massantini R.
Overnutrition is a significant component of food waste and has a large environmental impact
https://doi.org/10.1038/s41598-022-11813-5
17 May 2022
Secondi, L., Principato, L., Rellini, P., Marchetti, S., Ruini, L., Comis, C.
Out-of-home consumption and food waste: digital tools and statistical analysis towards a sustainable food resource management
29 June-1 July 2022
Pietrangeli R., Nasso M., Cicatiello C., Blasi E.
Food loss and waste in the bakery value chain: a meta-analysis of extant literature
Poster presentation at the 11th AIEAA Conference
16 June 2022
Cicatiello, C.
Rationale and practical implementation of measures against food waste
Proceedings of Sardinia 2021 [18th International Symposium on Waste Management and Sustainable Landfilling]
11.10.2021 – 15.10.2021
Giordano, C.
Evaluation of the efficacy
Proceedings of Sardinia 2021 [18th International Symposium on Waste Management and Sustainable Landfilling]
11.10.2021 – 15.10.2021
Scherhaufer, S.
Evaluation of environmental impacts
Proceedings of Sardinia 2021 [18th International Symposium on Waste Management and Sustainable Landfilling]
11.10.2021 – 15.10.2021
Koseoglu, N.
Evaluation of socioeconomic impacts
Proceedings of Sardinia 2021 [18th International Symposium on Waste Management and Sustainable Landfilling]
11.10.2021 – 15.10.2021
Cicatiello, C.
The Importance of Setting Accurate Monitoring Procedures to Prevent Food Waste at Retail Stores
RETASTE Conference Abstracts Vol. 1 RETASTE-PLW-31
6.05.2021 – 8.05.2021
Müller, J., Reinisch, J., Spiller, M.
Valorisierung von Lebensmittelabfällen: Möglichkeiten der Inwertsetzung von Beiprodukten und Lebensmittelabfällen bei Fisch und Fischerzeugnissen (Valorisation of food waste: Valorisation options for by-products and food losses for fish and fish-products)
Student project thesis
08.2021
Piras, S., Banchelli, F., Giordano, C., Setti M.
Children’s Food Waste Behaviour Between Concept-Based Education, Peers, and Family Influence. Insights from Primary School Canteens in Northern Italy
RETASTE Conference Abstracts Vol. 1 RETASTE-AWP-73
6.05.2021 – 8.05.2021
Baur, V.
Valorisierungspotenziale von Lebensmittelabfällen des Obst- Gemüse- und Getreidesektors (Valorisation potential of food waste in the fruit and vegetable sector)
Bachelor thesis
08.2021
Cicatiello, C.
State of the Art of Food Waste Measurement: a Key Challenge to Support Prevention and Reduction
RETASTE Conference Abstracts Vol. 1 RETASTE-PLW-191
6.05.2021 – 8.05.2021
A series of deliverables that have been produced during the project is intended to be publicly available, in order to make the knowledge generated in the project public use. Recommendations, proceeding protocols and guidelines and some other additional documents to help in the reduction of food losses and waste have been developed
D1.1
D1.2
D1.3
D1.4
D3.1
D5.1
D6.1
D6.2
D6.4