Project objectives:
The overall objective of the project is to raise awareness about the importance of food loss reduction and to offer possible solutions to all actors at every step of the supply chain to rescue food from waste and to distribute surplus food to those in need.
The project’s specific objectives are:
- to develop a methodology for establishing effective synergies between humanitarian actors and organizations that produce food loss
- to help the target group that produce food loss to assess/measure the loss of food and the related factors
- to provide humanitarian actors with all the required tools and methods to manage the food rescue chain end-to-end
- to increase the training level of humanitarian actors’ personnel that are directly engaged in food distribution to needy people for delivering high quality and safe food
- to assist hotels, restaurants, cafes and supermarkets evaluate the overall impact on the environment caused by their activities
Target groups:
Main target groups:
- Supermarkets, Hotels, Restaurants, Cafes (HO.RE.CA) industries, Chambers of HO.RE.CA, Chambers/Associations of Supermarkets (Personnel and Top Management)
- Humanitarian Organisations (NGOs, charities, municipalities etc.) that collect excess/surplus food and distribute it to those in need
- Employees in food related SMEs (bazaars, farmers’ markets etc.)
Secondary target groups:
- HO.RE.CA and Supermarket Consultants
- Environmental Consultants
Project results:
- ReS-Food Methodological Framework
- ReS-Food Educational Package
- ReS-Food e-Learning Hub
Partnership:
- University of Novi Sad (Serbia)
- Chamber of Commerce and Industry Csongrad-Csanad County (Hungary)
- Tournis Symvouleftiki EE (Greece)
- G Eugene Global Ltd. (Cyprus)
- University of Osijek (Croatia)