Work packages

LOWINFOOD comprises eight interrelated work packages: seven concerning the actions foreseen in the project, and an additional one to manage the ethics-related issues arising during the activities. Four work packages address the demonstration and market replication of a portfolio of innovations designed to prevent and reduce food losses in the upstream value chains of selected food categories (vegetables, bakery products and fish).

The first step to be taken in the project, before the demonstration of innovations, is seeking to implement a multi-actor approach to support the evaluation of the innovations and including the identification of the methodology, the definition of the Key Performance Indicators (KPIs) and the actual evaluation.

WP2 is focusing on the demonstration of 4 innovations designed to prevent and reduce food losses in the upstream value chain of fruits and vegetables, from agricultural production up to retail. The most frequent reasons for food loss in agriculture concern prices (sometimes too low to cover the harvesting costs), sudden change in forecasting by retailers and aesthetic standards not up to the requests, which don’t allow the product to enter the retail market.

The objective of WP3 is to reduce the waste of bread in the supply chain from bakeries where the bread is produced, to supermarkets and bakery shops where the bread is purchased by consumers. Bread is one of the main staple goods in the European food systems, but it is also one of the most wasted types of food. Three innovations are demonstrated in WP3, that include organizational/social innovation related to chain collaboration among stakeholders of the supply chain.

WP4 aims at assessing the scope for reduction of food loss and waste along the fish supply chain, focused on Scotland and Germany, with the demonstration of 2 interlinked innovations after an identification of the hotspots of food waste generation is made along the fish supply chain.

WP5 aims at addressing the demonstration of 6 innovations aiming at reducing food waste of all food categories at the consumption level, either for out-of-home and at-home consumption. For out-of-home consumption, four innovations are being demonstrated focused on food waste reduction in food service. The other two innovations are focused on the reduction of food waste during at-home consumption.

WP6 is devoted to ensure effective, gender-sensitive communication and knowledge transfer of the most effective solutions to reduce food waste, in order to optimize their broad span and replication, and to reach as much stakeholders, agents and final users as possible.

The main objective of WP7 is to ensure the effective management and technical coordination of LOWINFOOD.

The objective of WP8 is to ensure compliance with the ethics requirements that can arise throughout the project.