Many food products are bought, only to be forgotten about it later in refrigerators. Unfortunately, after that, we have to throw them away. Our eating habits often lead to undereating at restaurants and throwing out leftover food after parties.

As long as we eat, we also consume a lot. When we consume, waste is created - and that waste becomes a big problem to take care of, costing a lot of time, space, and resources.

How does it work?

This project is initiated to halve Food Loss and Waste by 2030 and reach a level close to zero by 2050 by employing systemic innovation. This approach is based on the development of a core demonstrative environment supporting nine Systemic Innovation Living Labs along the value chain, complemented by assessment activities to ensure long term environmental and economic sustainability of zero-FLW solutions.

Innovations for zero food waste in long term work include monitoring and assessment, innovative sustainable and smart packaging for fresh products, wasteless greenhouse solutions, mobile food valorisation as a service, ugly food early identification, advanced data-driven production process control & optimization, food bank networks, food waste valorisation through algae production, and informing and nudging consumers.

Why is this needed?

The loss and waste of food account for 30% of the total food production and little progress has been made to reduce it in recent years. The primary lock-in effects embedded in the organisation and operation of the food system must be addressed by any initiative that aims to have a significant impact in food sector.

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