The platform aims to step up global action on food loss and waste ahead of the first International Day of Awareness of Food Loss and Waste.
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Research from WRAP has shown that reduced levels of food waste from the early stages of the UK lockdown have begun to rebound - by as much as 30 percent in some cases.
The COVID-19 Rapid Response Call for Innovation was launched in May 2020 to find solutions to COVID-19 challenges being experienced in the agrifood sector, and the initiatives have now been selected.
The goal of the Food Systems Institute is to bring researchers together to find solutions to problems such as hunger, food waste, productivity and global food affordability.
The Lux Research report has documented “best-in-class” protection and preservation technologies that companies should invest in to reduce food loss and food waste.
The report, from WWF and WRAP, analysed the EU’s progress on Food Loss and Waste (FLW) and has set out guidance for governments, industry, researchers and NGOs on how to reach FLW reduction targets.
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
A British Nutrition Foundation survey explores how COVID-19 has impacted our eating habits and activity levels since UK lockdown commenced.
Having currently achieved a 23.2 percent reduction, Iceland has committed to a 50 percent reduction of food waste across its operations by 2030.
The funding has been awarded to FLAWLESS, a project designed to ‘supercharge’ global efforts to meet the Sustainable Development Goal (SDG) 12.3 to halve food waste by 2030.
Researchers from the University of Maryland have set out to clarify the science behind food date labels, highlighting the need for interdisciplinary research and stakeholder collaboration to minimise food waste.