LOWINFOOD
The European project participated to the Retaste Conference in Archanes, Crete, Greece, on 26th September 2024
AREFLH is a partner of LOWINFOOD, a project that focuses on “Multi-actor design of low-waste food value chains through the demonstration of innovative solutions to reduce food loss and waste”. LOWINFOOD supports the reduction of the loss and waste in the European Union by demonstrating innovative solutions following a multi-actor approach along the entire value chain.
It is at the Retaste Conference in Archanes, Crete, Greece, on 26th September 2024, that the University of Tuscia presented the results of the study carried out in the framework of LOWINFOOD about the post-consumption habits of consumers who bring leftovers home.
This study was carried out by leveraging primary data from the Regusto technological innovation, an innovative application that allowed measuring and tracking the actual consumption of acquired food at home, both the surplus food sold by restaurants to consumers and leftovers taken away by consumers. A QR code attached to the Regusto bag that customers take home with leftovers or the ordered takeaway meal contained a questionnaire that customers filled out to report the amount of food consumed and wasted.
Based on the experience of 574 respondents, the results showed an 88.2% reduction in food waste, confirming the potential of food-sharing platforms and the use of doggy bags in reducing food waste. However, post-consumer food waste differed between leftover waste (23.6%) and takeaway food waste (11.4%).
Food-sharing platforms and the practice of taking home leftovers after dining out are recognized as viable approaches to mitigating the phenomenon of reducing food loss and waste. However, a critical gap persists as academic studies usually do not systematically assess the actual consumption of this food at home and its correlation with post-consumption waste.
For more information about the study : click here
Read about the Regusto bag here.
For more information about the project, visit the following media :
This project receives funding from the European Union’s Horizon 2020 Research and Innovation Programme under Grant Agreement No.101000439
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